Slow Cooker Squash and Ginger Soup

Slow Cooker Soup Recipe


  • 8 cups Butternut Squash (peeled, seeds removed and chopped)
  • 1 1/2 tbsps Ginger (peeled and grated)
  • 1 tbsp Curry Powder
  • 3 cups Organic Vegetable Broth
  • 2 tbsps Apple Cider Vinegar
  • 1 tsp Sea Salt

Serves: 5


  • Combine all ingredients into the slow cooker.  Cook on high for 3 to 4 hours, or on low for 6 hours.
  • Using a handheld blender, blend the soup until smooth or until desired consistency is reached.  Divide into bowls and adjust salt to taste if needed.  Enjoy!


Explore these other winter-warming soups, posted here on our blog



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We respectfully acknowledge that Kingston Integrated Healthcare is situated on ancestral Anishinaabe and Haudenosaunee Territory. Since time immemorial they have cared for these lands and waters, and we are grateful. We recognize that a healthy environment is essential to the wellbeing of all people and all life.

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