Slow-Cooker Soup Will Save Your Saturday

curry butternut squash slow cooker soup

A few winters ago, I instituted Soup Supper Saturdays. It is such a great feeling to be working outside in the yard or puttering around the house while a pot of warm, comforting soup simmers on the stove.

But lately, that's been a bit of a challenge to pull off. I work two jobs and go to school, which means Saturdays are always a day to catch up on something or other. My kids are busy with activities, which means all four of us can be going in different directions all over the city all day. My slow cooker gets put into use constantly during the week, but it never occurred to me I could use it to save Soup Supper Saturday!


Just reading about this soup, you can imagine how great it smells with garlic, curry, and thyme in the mix. If you're not vegetarian, I bet a slice of bacon crumbled over the top would be amazing. If you are, substitute vegetable broth for the chicken stock. And if the thought of hacking up a butternut squash unnerves you, many grocery stores sell pre-peeled, cubed, and seeded squash all ready to be popped in your slow cooker. I know what we'll be spooning out of our bowls this Saturday!

Slow Cooker Curry Butternut Squash Soup  
Prep Time: 20 minutes     Cook Time: 3 hours     Makes: 8 servings

Simple and seasonal, this recipe is effortless and is destined to become a family favorite!


  • 2 pounds butternut squash, peeled and cut into 1/2-inch pieces
  • 2 large leeks, white and tender green parts, coarsely chopped
  • 4 cups chicken stock
  • 2 cloves garlic, peeled
  • 1-3 teaspoons curry powder (to taste)
  • 2 fresh thyme sprigs
  • 2/3 cup sour cream
  • 1/2 teaspoon salt
  • 1/4 teaspoon white pepper (optional)


  1. LINE your 5- to 6-quart slow cooker with a Reynolds® Slow Cooker Liner.
  2. ADD butternut squash, leeks, chicken stock, garlic, curry powder, and thyme to your lined slow cooker.


  1. PLACE lid on slow cooker and cook for 3 hours on high or 4 to 5 hours on low, or until squash is tender.
  2. REMOVE thyme stems and throw away.
  3. PLACE one-third to one-half of mixture at a time in a blender or food processor. Cover and blend on high speed until smooth. Return mixture to slow cooker. (Skip this step if you prefer soup to have a chunky consistency.)
  4. STIR in sour cream. Season with salt and pepper. Cover and keep warm on low.

REYNOLDS KITCHENS TIP: Using a slow cooker liner offers easy cleanup with no soaking or scrubbing.

Moms, what's your favorite homemade soup?

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