Slow-Cooker Butternut Squash Soup
, 5 to 6 h, 6 servings
A creamy slow-cooker soup of roasted squash, apple and warm spices, finished with Greek yogurt and mango chutney.
| prepPeel, seed and chop butternut squash | |||
| prepChop red onion | |||
| prepPeel and chop apple | |||
| prepSmash garlic cloves | |||
| 1 medium butternut squash (2½–3 lb), peeled, seeded and chopped | Combine squash, onion, apple, garlic, oil, salt, spices & water; cook low 5–6 hrs | Stir in yogurt & chutney; purée until smooth | Divide among bowls; serve with yogurt & pepitas (optional) |
| 1 small red onion, chopped | |||
| 1 large apple (such as Honeycrisp), peeled and chopped | |||
| 6 garlic cloves, smashed | |||
| 30 ml olive oil | |||
| 27 g kosher salt (such as Diamond Crystal) | |||
| 2½ teaspoons curry powder | |||
| 1 teaspoon crushed red pepper | |||
| 1 teaspoon cumin | |||
| Black pepper | |||
| 720 ml water | |||
| 120 ml Greek yogurt, plus more for serving | |||
| 45 ml mango chutney | |||
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