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Slow Cooker Curried Squash and Apple Soup

8 servings


No Added Sugars Vegetarian

Nutritional Facts Per Serving

3.6 g
21.4 g
3.3 g
Show All Nutrition Facts

Nutritional Facts

  • Amount Per Serving % Daily Value
  • Calories 178
  • Fat 10.4 g
    • Saturated   9.1 g
    • + Trans 
  • Cholesterol 0 mg
  • Sodium   474 mg
  • Carbohydrate 21.4 g
    • Fibre   3.3 g
    • Sugars  
  • Protein 3.6 g
    • Vitamin A 141 %
    • Vitamin C 37 %
    • Calcium 6 %
    • Iron 19 %


Place the first 5 ingredients in your slow cooker and whisk until the flour is completely dissolved. Mix the squash, apples and ginger. Cover and cook on the low setting for 6 hours, or until the squash is very tender.
Puree the soup in a food processor or blender, or in the pot of the slow cooker with a hand (immersion) blender. Taste the soup and season with salt, if needed. If desired, garnish bowls of the soup with a dollop yogurt and a sprig of mint.
Notes: Cleaned, ready peel banana squash is available in our produce department. Once cooled to room temperature, this soup freezes well. This soup was tested in a 6 litre capacity slow cooker.

Serving Suggestions

Make a meal of this soup by serving it with grilled naan or pita bread. You’ll find a selection of those flatbreads in our deli department. To grill them, lightly brush the bread with olive oil and grill over medium heat, until heated through and lightly charred.

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