Cinnamon and curry powder spice up this simple soup while green apples balance things out. You’ll blend everything when it’s done cooking to get that wonderfully creamy consistency, so don’t worry about chopping up the fruits and veggies too finely.
Ingredients
- 2–2¼ pounds butternut squash, chopped
- 1 large yellow onion, chopped
- 2 medium granny smith apples, chopped
- 2 medium carrots, chopped
- 2 tablespoons light brown sugar
- 1 tablespoon kosher salt
- 1 teaspoon freshly ground black pepper
- 2 dried bay leaves
- 1–2 tablespoons curry powder (mild or hot)
- ¼ teaspoon cinnamon powder
- 1 teaspoon minced fresh ginger
- 1 tablespoon minced garlic
- 2 cups chicken or vegetable broth
Serving Day
- ½ cup heavy cream
How to Make It
- Combine all prep day ingredients in a large bowl. Label a 1-gallon freezer bag, place it in another large bowl, and pour in the soup mixture. Squeeze the remaining air out of the bag and seal it. Lay the bag flat to freeze. Serving Day
- Allow the soup to thaw overnight in the refrigerator. On serving day, pour the soup mixture into the slow cooker, cover it, and cook on low for 7–8 hours. Remove the bay leaves. Blend the soup using an immersion blender or standing blender, then stir in the cream, and serve.