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Clean recipe · cooking.nytimes.com

Slow-Cooker Butternut Squash Soup

In this silky, gently-spiced autumnal soup, butternut squash braises in the slow cooker, which allows little-to-no evaporation—an advantage because the soup makes its own broth as it cooks, with the addition of just a little water. After the cooking time has elapsed, the vegetables hold well on the warm setting until you’re ready to eat. At that point, all that’s left to do is spike the tender braised squash and apples with creamy yogurt (bring it to room temp first for best texture) and mango chutney and purée. If you don’t have mango chutney, you can approximate its sweet-tart profile by using lemon juice and a bit of brown sugar instead. Top bowls with pepitas for crunch and more flavor.

Original recipe: cooking.nytimes.com

Yield:
6 servings
Prep:
0 hr 15 min
Cook:
6 hr 5 min
Total:
6 hr 20 min
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Ingredients

  1. 1 medium butternut squash (2 ½ to 3 pounds), peeled, seeded and chopped
  2. 1 small red onion, chopped
  3. 1 large apple, such as Honeycrisp, peeled and chopped
  4. 6 garlic cloves, smashed
  5. 2 tablespoons olive oil
  6. 1½ tablespoons kosher salt (such as Diamond Crystal)
  7. 2½ teaspoons curry powder
  8. 1 teaspoon crushed red pepper
  9. 1 teaspoon cumin
  10. Black pepper
  11. 3 cups water
  12. ½ cup Greek yogurt, plus more for serving
  13. 3 tablespoons mango chutney (see Tip)
  14. Pepitas, for topping (optional)

Instructions

  1. Combine the squash, onion, apple, garlic, olive oil, salt, curry powder, red pepper, cumin and several generous grinds of black pepper in a 6- to 8-quart slow cooker. Add the water, cover and cook on low until the squash is very tender, 5 to 6 hours.
  2. Add the yogurt and mango chutney and purée the soup using an immersion blender. (You can also use a regular blender, but be careful puréeing hot ingredients this way; if possible, let it cool a little first and purée in batches.) Divide among bowls and serve topped with more yogurt, if desired, and pepitas.