Prep time: 20 minutes
Cook time: 3 hours
high or 6 hours on low
6 c. butternut squash, peeled and cubed
1 large apple, peeled and cubed
1 large pear, peeled and cubed
3 large carrots, chopped
1 medium leek,
1 t. cinnamon
½ t. allspice
1 T. curry powder
Sea salt and black pepper, to taste
2 c. chicken
stock, preferably organic
½ c. heavy cream
4 oz. toasted pumpkin seeds
3 T. fresh parsley, finely chopped
- Add butternut squash, apple, pear,
carrots, and leek to a 6-quart or larger slow cooker crock. Sprinkle the curry
powder, cinnamon, and all-spice on top and season with salt and black pepper,
- Pour the chicken broth over the vegetables and stir to combine. Cover and cook on high for 3 hours or low for 6 hours.
- When cook time is complete, remove lid and cool slightly
before pureeing with an immersion blender. (If you don’t have an immersion
blender, carefully transfer the vegetables in batches to a blender or food
processor to process until smooth).
- Temper the heavy cream
by adding one or two spoonfuls of the hot vegetable puree to it before adding
to the slow cooker crock. Blend with the immersion blender again until the
cream is thoroughly incorporated into the soup and the vegetables are
completely smooth. (If using a blender or food processor, temper the cream and
add it while processing the vegetables).
- To serve, transfer the soup into individual serving bowls and top with toasted pumpkin seeds and some fresh chopped parsley. Enjoy!