Slow Cooker Squash Soup

Comforting and hearty, this soup embodies the rich taste of squash in a perfect autumnal dish. Vegetables like celery, carrots, and onions add depth, maple syrup-glazed apples bring sweetness, and ginger finishes it all off. A perfect balance of flavor, this seasonal creation is great as a meal or appetizer. Plus, since it’s all made in the slow cooker, it barely requires any work!

Why this recipe works.

I did not grow up with squash soup. This was the Midwest, where squash soup would have seemed exotic in the 1990s. Instead, I grew to love squash from the times mom would roast it as a side dish or cook it and use it in place of pumpkin pureé. This recipe is the first one I made my own when I started making squash soup. The slow cooker does all of the work and perfectly cooks the soup until it is ready to be purreéd into a smooth and silky. The key is adding extra flavor to compensate for the long cooking time. Fresh ginger and spices start strong but are tempered during the cooking to become the right level of flavor. After blending, coconut milk is stirred in for a creamy component that brings all the flavors together. A perfect soup, with minimal effort.

Everything you’ll need to make this recipe.

• Squash is used in recipes during the fall for a reason: it’s ready to be harvested. In this soup, the texture of the squash is the perfect base.
• Apples are ripe during the fall, and the addition of an apple to the soup adds just the right amount of sweetness.
• Curry powder is a blend of spices, often using cumin, turmeric, ginger, and black pepper. Choose a yellow sweet curry or a hot curry for spice.
• Cinnamon is often used in sweet desserts but can be used in savory dishes, too. The cinnamon blends well with the curry for a rich spice flavor.
• Coconut milk is a unique addition and a flavor profile that wouldn’t necessarily be traditional in a squash soup. But the creaminess of the coconut milk is a great way to complete the soup with a smooth finish.

Here’s how to make this recipe.

1. Prepare the soup. Using a peeler, remove the skin of the squash. Cut the squash in half and remove the seed and pith, then chop into 1- to 2-inch square cubes. Place into the slow cooker. Roughly chop the onions, carrot, and celery and add to the squash. Remove the core from the apple and chop it into large pieces, leaving the peel intact. Peel the ginger and finely grate over the cooker. Remove the garlic from its husk, smash it using the side of a knife, and add to the cooker.

2. Cook the soup. Add in the cinnamon, ground curry, black pepper, and salt. Pour the stock over the top, cover, then cook on high for 6 to 8 hours.

3. Prepare the apple topping. Once the soup is almost done cooking, slice apples and add to a skillet over medium-low heat. Pour the maple syrup over top and add the cinnamon. Stir together until the apple begins to soften, about 5 minutes.

4. Blend the soup. To the soup, add in the apple cider vinegar and coconut milk. Using an immersion blender, blend the soup in the cooker until it’s smooth.

These pro tips will make this recipe a success.

• The type of squash used will determine how easy it is to prepare. Kabocha or buttercup squash have thick skins and will take a while to peel. They can be roasted to peel easier, or butternut squash can be used, as it has a thinner skin.
• Smash the garlic with the side of a knife. This bruises the garlic, helping to remove it from its husk. It can also help it release some of its flavorings while it roasts for the soup.
• Make sure to grate the ginger into the soup. Since ginger does not blend easily, large pieces of ginger should not be added with the hope that it will break down once blended.

You’ll love these other soup recipes.

• Beef and barley soup
• Roasted carrot soup
• Easy taco soup
• Ham and potato chowder
• Turkey quinoa chili
• Tomato tortellini soup
• Black bean soup
• Creamy curry lentil soup