Slow Cooker Curried Squash and Apple Soup

Slow Cooker Curried Squash and Apple Soup Recipe

Preparation time: 15 minutes | Cooking time: 8 hours | Servings: 6

Introduction

This Slow Cooker Curried Squash and Apple Soup is a delicious and comforting dish that is perfect for the fall and winter months. The combination of butternut squash, apples, and warm spices creates a flavorful and hearty soup that is sure to warm you up on a cold day.

History

This recipe is a modern twist on traditional squash soup recipes. The addition of apples and curry powder adds a unique and delicious flavor profile to the dish. Slow cooking the ingredients allows the flavors to meld together and develop, resulting in a rich and satisfying soup.

Ingredients

3 cups fat-free, low-sodium broth
2 cups chopped onion (about 1 large)
2 tsp bottled minced garlic
1.5 tsp grated peeled fresh ginger
1 tsp salt
1 tsp red curry powder
0.5 tsp ground coriander
0.5 tsp freshly ground black pepper
2 lb (907 g) cubed peeled butternut squash (3 cups)
2 medium apples, cored, peeled, and diced (1 lb, 2 cups)

How to prepare

In an electric slow cooker, combine all ingredients.
Cover and cook on low for 8 hours or until the squash is tender.
Transfer half of the squash mixture to a blender and process until smooth.
Pour the pureed mixture into a large bowl.
Repeat the procedure with the remaining squash mixture.

Variations

Add a can of coconut milk for a creamier soup.
Substitute sweet potatoes for the butternut squash for a different flavor profile.
Add a pinch of cinnamon or nutmeg for a warm and cozy touch.

Cooking Tips & Tricks

Be sure to peel and dice the apples before adding them to the slow cooker.

- For a smoother soup, blend half of the mixture in a blender until smooth before combining with the remaining soup.

- Adjust the seasonings to taste, adding more salt, pepper, or curry powder as needed.

- Serve the soup with a dollop of Greek yogurt or a sprinkle of fresh herbs for added flavor.

Serving Suggestions

Serve this soup with a side of crusty bread or a simple green salad for a complete meal.

Cooking Techniques

Slow cooking allows the flavors of the ingredients to meld together and develop, resulting in a rich and flavorful soup.

Ingredient Substitutions

Use vegetable broth instead of chicken broth for a vegetarian version of this soup.

- Substitute pears for the apples for a slightly different flavor profile.

Make Ahead Tips

This soup can be made ahead of time and stored in the refrigerator for up to 3 days. Simply reheat on the stove or in the microwave before serving.

Presentation Ideas

Garnish the soup with a drizzle of olive oil, a sprinkle of fresh herbs, or a dollop of Greek yogurt for a beautiful presentation.

Pairing Recommendations

This soup pairs well with a crisp white wine, such as a Chardonnay or Sauvignon Blanc.

Storage and Reheating Instructions

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat on the stove or in the microwave until heated through.

Nutrition Information

Calories per serving

Each serving of this soup contains approximately 150 calories.

Carbohydrates

Each serving of this soup contains approximately 30 grams of carbohydrates.

Fats

Each serving of this soup contains approximately 1 gram of fat.

Proteins

Each serving of this soup contains approximately 2 grams of protein.

Vitamins and minerals

This soup is a good source of vitamin A, vitamin C, and potassium.

Alergens

This recipe is gluten-free and dairy-free.

Summary

This Slow Cooker Curried Squash and Apple Soup is a nutritious and low-calorie dish that is packed with vitamins and minerals.

Summary

This Slow Cooker Curried Squash and Apple Soup is a delicious and nutritious dish that is perfect for the fall and winter months. With a rich and flavorful broth, tender butternut squash, and sweet apples, this soup is sure to become a new favorite in your recipe rotation.

How did I get this recipe?

The first time I saw this recipe, I was captivated by its flavors. The combination of sweet apples, earthy squash, and warm curry spices intrigued me, and I knew I had to try it for myself. I had always loved experimenting with new recipes in the kitchen, and this one seemed like the perfect blend of comfort and creativity.

I first came across the recipe for Slow Cooker Curried Squash and Apple Soup in a cookbook that I had borrowed from a friend. As I read through the list of ingredients and instructions, I could almost taste the soup in my mind. I could imagine the rich aroma of the curry powder mingling with the sweetness of the apples and the creamy texture of the squash. It sounded like a perfect dish for a chilly autumn evening.

I decided to make the soup for a family gathering that weekend. I gathered all the ingredients – a butternut squash, a few apples, some onions and garlic, a can of coconut milk, and of course, the essential curry powder. As I chopped and peeled, I thought about the origins of the recipe. Where had it come from? Who had first thought to combine these ingredients in such a unique and delicious way?

As the soup simmered in the slow cooker, filling the house with its tantalizing aroma, I thought back to all the recipes I had learned over the years. Some had been passed down from generation to generation in my family, while others I had picked up from friends, cookbooks, or even cooking shows on television. Each recipe had its own story, its own unique twist that made it special.

I remembered the first time I had learned to make my grandmother's famous apple pie. She had shown me how to roll out the dough, how to slice the apples just so, and how to sprinkle the perfect amount of cinnamon and sugar on top. It was a labor of love, a tradition that had been passed down through the generations, and one that I was honored to continue.

I thought about the time I had spent studying abroad in India, where I had learned to make authentic curries and chutneys from a local chef. He had taught me the importance of balancing spices, of layering flavors, and of cooking with patience and care. Those lessons had stayed with me, shaping my approach to cooking and inspiring me to try new and exciting recipes.

As I stirred the soup and tasted it for seasoning, I knew that I had captured something special in this dish. The flavors were bold and complex, the texture was rich and creamy, and the aroma was simply irresistible. I couldn't wait to share it with my family and see their reactions.

When the soup was finally ready, I ladled it into bowls and garnished it with a dollop of yogurt and a sprinkle of fresh cilantro. The colors were vibrant, the presentation was inviting, and the taste was nothing short of divine. As my family sat down to enjoy the meal, I watched their faces light up with delight.

"This is amazing," my husband exclaimed between bites. "I've never tasted anything quite like it."

My children eagerly slurped up their soup, savoring each spoonful. "Can we have this again tomorrow?" they asked, their eyes wide with excitement.

I smiled to myself, knowing that I had found a new favorite recipe to add to my collection. The Slow Cooker Curried Squash and Apple Soup was a hit, a culinary triumph that would be remembered for years to come.

As I sat back and savored the last spoonful of soup, I thought about all the recipes I had learned over the years, all the flavors and techniques that had shaped my cooking style. Each one had its own story, its own journey from kitchen to kitchen, and each one had left its mark on me in some way.

And so, as I cleaned up the kitchen and put away the leftovers, I felt grateful for the gift of cooking, for the ability to create something delicious and nourishing for my loved ones. The Slow Cooker Curried Squash and Apple Soup had brought us together, had warmed our bellies and our hearts, and had added another chapter to the story of my culinary adventures.

I knew that there were many more recipes out there waiting to be discovered, waiting to be shared and enjoyed. And I couldn't wait to see where my next cooking adventure would take me. But for now, I was content to bask in the afterglow of a successful meal, to savor the memories of a delicious dish, and to be grateful for the joy of cooking.