Description
A delicious and cozy soup that warms your heart with sweet and spicy flavors, perfect for chilly days.
Ingredients
Scale
- 2 – 2¼ pounds butternut squash, chopped into small chunks
- 1 large yellow onion, diced
- 2 Granny Smith apples, diced
- 2 carrots, cut into chunks
- 2 tablespoons light brown sugar
- 1 tablespoon salt
- 1 teaspoon black pepper
- 2 bay leaves
- 1 tablespoon curry powder
- ¼ teaspoon cinnamon powder
- 1 teaspoon fresh minced ginger
- 1 tablespoon minced garlic
- 2 cups vegetable or chicken broth
- ½ cup heavy cream
Instructions
- Spray a 7-8 quart slow cooker with nonstick cooking spray, and layer in butternut squash, onions, apples, and carrots.
- Sprinkle with brown sugar, salt, pepper, bay leaves, curry powder, cinnamon, ginger, garlic, and broth. Cover and cook on low for 7-8 hours or high for 4-5 hours until fork-tender.
- For Instant Pot, toss in all ingredients except heavy cream, set to manual high pressure for 30 minutes, then let sit for 10 minutes before releasing pressure.
- Blend the soup using an immersion blender or in batches with a regular blender until smooth.
- Stir in heavy cream and adjust seasoning if needed.
- Serve with garlic toast or saltine crackers.
Notes
Use fresh spices for best flavor. Adjust cream for richness and add cayenne for heat.
- Prep Time: 15
- Cook Time: 480
- Category: Soup
- Method: Slow Cooking, Pressure Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 10g
- Sodium: 800mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 39g
- Fiber: 6g
- Protein: 5g
- Cholesterol: 40mg