The start of sweater weather has been influencing my food choices. It took a little time, but I’ve finished my long goodbye to sandals and tomatoes.
Bring on the scarves, root vegetables, and of course, slow-cooking.
I am a big fan of loading up a slow cooker with a mix of all sorts of ingredients. As a result of my patience, I am rewarded with a fragrant flavorful meal that’s effortless.
And I admit that might be the best part!
Calphalon just released an entire line of six beautiful small appliances.
Curried butternut squash soup ticks all my requirements for a slow cooker dish including using lots of aromatic ingredients.
I’ve partnered with Calphalon to share this recipe using their new Digital Sauté Slow Cooker, which has a removable cooking pot that can go straight on the stovetop no matter if you’re working with gas, electric or even induction.
This slow cooker is one of them, and I’ve been loving it.
The other appliances include a blender, which I also use for this recipe.
Whether you are cooking vegetables or meat, that first step of browning the ingredients is very important to add flavor and depth.
Yes, you can skip this and just let them bubble away in the slow cooker, but you will be missing something.
Being able to sauté right in the non-stick ceramic-coated pot instead of having to do it a separate saucepan makes the prep a total cinch with this slow cooker.
How To Make Slow Cooker Curried Butternut Squash Soup
First I sauté the onions and carrots until they are lightly browned at the edges. Then I add garlic, ginger and Thai red curry paste.
This is when things start getting fragrant.
Once I put the cooking pot back in the slow cooker, it I add cubed butternut squash and veggie stock.
As the ingredients cook on high for 3 hours, I never find it hard to resist the urge to lift the lid to peak because my kitchen fills with the most wonderful, warming scent.
Thai red curry paste gives this vegan slow cooker curried butternut squash Soup subtle heat to pair with cumin and the fragrant ingredients.
1 tablespoon coconut oil
1 small white onion, roughly chopped
2 medium carrots, peeled and roughly chopped
1 garlic clove, minced
1-inch piece of fresh ginger, peeled and minced
2 tablespoons Thai red curry paste
1 butternut squash (about 3 pounds), peeled and diced
4 cups vegetable or chicken stock
1/2 teaspoon kosher salt
1/2 cup light coconut milk plus more for serving
For serving: chopped fresh parsley & cilantro, chopped roasted & salted peanuts, and red pepper flakes
Place the coconut oil in the heatproof cooking pot of a slow cooker on the stovetop over medium heat. Sauté the onions and carrots until they soften and are lightly browned at the edges, about 7-9 minutes. Add the garlic, ginger and red curry paste and cook for another minute until fragrant.
Place the cooking pot back into the slow cooker. Add the butternut squash, stock and salt. Place the lid on the slow cooker and cook on high for 2-3 hours until the squash is very tender.
In batches, carefully transfer the soup to a blender to puree until smooth and stir in the coconut milk. Return the soup to the slow cooker and set to warm. Divide the soup into bowls and top with a drizzle of coconut milk, parsley, cilantro, peanuts and red pepper flakes.