# Slow Cooker Squash Soup

A cozy, creamy fall soup made in a slow cooker with squash, aromatics, and a touch of curry and coconut milk.

- Servings: 4 servings
- Cuisine: Indian
- Category: Soup
- Difficulty: easy
- Diet: vegetarian
- Language: en

## Ingredients

- 3 pound winter squash, peeled, seeded, and diced into 1-inch pieces
- 1 stalk celery, roughly chopped
- 1 whole carrot, roughly chopped
- 1 whole onion, roughly chopped
- 3 clove garlic, smashed
- 1 whole apple, core removed and chopped
- 2 tbsp fresh ginger, minced
- 2 tsp yellow curry powder
- 3/4 tsp ground cinnamon
- 2 tsp kosher salt
- 1 tsp freshly ground black pepper
- 2 cup chicken or vegetable stock
- 1 tbsp apple cider vinegar
- 1 15-ounce can full-fat coconut milk

## Instructions

1. Prepare the squash by removing ends, cutting lengthwise, scooping out seeds, and peeling and dicing into 1-inch pieces; place into a slow cooker.
2. Add the celery, carrots, onion, smashed garlic, apple, fresh ginger, curry powder, cinnamon, kosher salt, and black pepper to the slow cooker.
3. Pour in the stock, cover with the lid, and cook on high heat for 6 to 8 hours until tender.
4. Stir in the apple cider vinegar and coconut milk.
5. Purée the soup using an immersion blender, leaving some texture, or use a countertop blender in batches with the vent slightly ajar.

## Equipment

- slow cooker
- immersion blender

## Source

- Original video: https://www.instagram.com/reels/DeF1haQBmlW/
- Creator: Kaleb Wyse
- Recipe page: https://www.cliprecipe.com/recipe/f73e78f1-2e7e-4c8e-8299-5633dee7f0b5
- Extracted: 2026-10-08

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt