Slow Cooker Curried Butternut Squash Stew

Light coconut milk: Adds creamy richness and a subtle sweetness that balances the spices beautifully.
Vegetable bouillon base: Gives a savory depth like a broth—Better Than Bouillon works wonders here.
Curry powder: The heart of your spice blend; fresh powder means vibrant flavor.
Turmeric: Provides that golden color and mild earthiness.
Cardamom: A fragrant spice that adds a warm, slightly sweet aroma.
Fresh ginger: Grated for brightness and a touch of zing.
Kosher salt: Enhances every ingredient and balances out richness.
Yellow split peas: Protein-packed and lend a creamy texture when slow-cooked.
Diced tomatoes: Bring acidity and body to the stew.
Butternut squash: Peeled and cubed for sweetness and hearty bite.
Onion: Adds natural sweetness and depth once softened.
Olive oil: Blended into the lemon-scallion drizzle for freshness and richness.
Lemon juice and zest: Brightens and lifts the flavors at the end.
Scallions: Thinly sliced for a fresh, mild onion flavor in the drizzle.
Rice and plain yogurt: Perfect for serving, balancing the spice and making the meal more filling.

Note: Exact ingredients and measurements are listed in the recipe card below.

Variations

I love getting creative with this Slow Cooker Curried Butternut Squash Stew Recipe depending on what I have on hand or my mood. Feel free to play around with spice levels or swap ingredients to suit your tastes and dietary needs.

Add coconut chunks or chickpeas: I sometimes toss in chickpeas for extra protein and texture; it gives the stew a lovely heartiness.
Make it spicier: Adding a pinch of cayenne or a chopped chili pepper turns up the heat if you like things warming and fiery.
Use sweet potatoes instead of squash: When butternut squash is out of season, sweet potatoes are a great stand-in that keeps that cozy sweetness.
Make it gluten-free: This recipe is naturally gluten-free, just be sure your bouillon base doesn’t contain gluten.

How to Make Slow Cooker Curried Butternut Squash Stew Recipe

Step 1: Whisk Your Spiced Base

Start by combining your coconut milk, vegetable bouillon base, curry powder, turmeric, cardamom, one tablespoon of the grated ginger, water, and salt right in the slow cooker bowl. Whisking these together upfront ensures your stew will have those beautiful, evenly blended spices you want. I’ve found that using a good whisk here avoids any clumping, which really helps the seasoning mix into the liquid perfectly.

Step 2: Add the Veggies and Legumes

Next, toss in the rinsed yellow split peas, the diced tomatoes (with their juices), cubed butternut squash, and chopped onion. Give everything a good stir to distribute ingredients evenly. I’ll admit, at this stage it looks like a jumble of random ingredients, but trust me — once it cooks low and slow, the magic happens. Set your slow cooker on low for 6 to 7 hours or high for about 4 ½ to 5 hours, until the lentils are tender and the liquid has mostly absorbed.

Step 3: Whip Up the Lemon-Scallion Drizzle

While the stew finishes cooking, mix together olive oil, fresh lemon juice and zest, thinly sliced scallions, the remaining grated ginger, and a pinch of salt in a small bowl. This drizzle adds a bright, fresh kick that cuts through the stew’s richness. I always make sure to add this last step for that zing—it just brings everything together beautifully when you spoon it over at serving time.

Step 4: Serve and Enjoy

Spoon your Slow Cooker Curried Butternut Squash Stew Recipe over fluffy rice and a generous dollop of plain yogurt (if you like). Finish with a drizzle of that lemon-scallion sauce for a stunning, fragrant touch. When I serve this to my family and friends, everyone goes crazy for how comforting yet fresh it tastes—it’s truly a crowd-pleaser.

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Pro Tips for Making Slow Cooker Curried Butternut Squash Stew Recipe

Rinse Your Split Peas Thoroughly: This prevents any dust or grit from muddying the stew, and helps them cook evenly.
Don’t Skip Fresh Ginger: I once tried using powdered ginger — it just lacked the brightness and freshness that fresh grated ginger brings.
Cut Butternut Squash Uniformly: Cubes around half an inch cook evenly and avoid mushy or undercooked pieces.
Avoid Overfilling the Slow Cooker: Give ingredients enough room to simmer properly—crowding can affect cooking time and texture.

How to Serve Slow Cooker Curried Butternut Squash Stew Recipe

Two white bowls placed on a blue cloth show a layered dish with white rice on one side and a thick orange-red stew with yellow chickpeas and diced vegetables on the other. Each bowl is topped with a dollop of white creamy yogurt and garnished with green sliced scallions. Nearby, a small white bowl holds more creamy yogurt. Two silver spoons rest on the blue cloth beside the bowls. The background is a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Garnishes

I like to keep things simple but fresh: a dollop of plain yogurt adds creaminess and cools down the spice, while a sprinkle of chopped fresh cilantro or scallions adds a pop of color and flavor. Sometimes, I’ll add a few roasted pumpkin seeds on top for a little crunch—that contrast is a game changer in texture.

Side Dishes

This stew pairs perfectly with steamed basmati rice or jasmine rice, which soaks up the sauce delightfully. For something lighter, you can try serving it alongside a crisp green salad or warm naan bread—either works beautifully to round out the meal.

Creative Ways to Present

For gatherings, I like to serve the stew in individual bowls with the lemon-scallion drizzle artfully swirled on top and a small wedge of lemon on the side. It looks inviting and festive. Another fun idea I tried was scooping the stew into baked sweet potatoes for a cozy fall dinner twist—guests were so impressed and it’s a super easy presentation upgrade.

Make Ahead and Storage

Storing Leftovers

I store leftovers in airtight containers in the fridge where the stew keeps beautifully for up to 4 days. The flavors actually deepen overnight, so I always recommend making this recipe a day ahead if you can. Just be sure to cool it completely before refrigerating to maintain the best texture.

Freezing

This Slow Cooker Curried Butternut Squash Stew Recipe freezes well. I portion it into freezer-safe bags or containers, and it lasts about 3 months in the freezer. When you thaw it, give it a good stir as sometimes the coconut milk separates slightly, but it comes back together easily on reheating.

Reheating

I reheat leftovers gently on the stovetop over medium heat, stirring often to prevent sticking and to bring the flavors back alive. Adding a splash of water or coconut milk can loosen the stew if it thickened too much. If you’re in a hurry, the microwave works fine — just cover and heat in short bursts, stirring in between.

FAQs

Can I use dried split peas without soaking them first?

Yes, yellow split peas don’t require soaking before cooking — rinsing thoroughly is enough. They soften nicely during the slow cooker’s long cooking time, making this recipe super simple.
What if I don’t have a slow cooker? Can I make this on the stove?

Absolutely! You can simmer the stew on the stovetop over low heat for about 2 hours, stirring occasionally, until the lentils and squash are tender. Just keep an eye on the liquid level and add water if it gets too thick.
Is this stew spicy? Can I adjust the heat level?

This recipe has warm, aromatic spices but isn’t particularly spicy. If you like more heat, add a pinch of cayenne pepper or some chopped fresh chili when adding the spices, or serve with hot sauce on the side.
Can I substitute butternut squash with other veggies?

Yes, sweet potatoes, pumpkin, or even carrots can work as substitutes. Just keep the pieces roughly the same size for even cooking.

Final Thoughts

This Slow Cooker Curried Butternut Squash Stew Recipe holds a special place in my recipe collection because it’s both comforting and effortless—a combination that’s hard to beat. Every time I make it, it brings a smile to my face and gratitude for the simple joys of great food. I genuinely hope you’ll enjoy this stew as much as my family and I do; it’s a warm, flavorful hug in a bowl that’s ready when you are.

If you’re looking for a cozy, comforting dish that’s packed with warm spices and velvety textures, this Slow Cooker Curried Butternut Squash Stew Recipe is an absolute winner. I love this stew because it blends the natural sweetness of butternut squash with earthy yellow split peas and a fragrant curry base, all simmered low and slow until everything melts together perfectly. It’s the kind of meal that feels like a big, comforting hug after a long day.

What makes this Slow Cooker Curried Butternut Squash Stew Recipe so special is how hands-off it is—you just toss all the ingredients in the slow cooker and walk away. It’s perfect for busy weekdays or lazy weekends, and the leftovers somehow taste even better the next day. Plus, it’s vegan, hearty, and can be easily customized to your taste, making it a go-to comfort food that I keep coming back to.

❣️

Why You’ll Love This Recipe

Effortless Slow Cooking: Just combine the ingredients, set the slow cooker, and let it do the work—perfect for busy days.
Rich, Layered Flavors: The blend of curry, turmeric, cardamom, and ginger creates a depth that warms you from the inside out.
Nutrient-Packed Comfort: Loaded with protein-rich split peas and nourishing butternut squash, it’s hearty yet wholesome.
Versatile and Vegan-Friendly: Easy to adapt with sides and garnishes to suit any diet or occasion.

Two white bowls of lentil stew with white rice are placed on a blue cloth. Each bowl has the rice on one side and a thick, orange-red lentil stew with chunks of vegetables on the other side. On top of the stew is a dollop of white cream and sliced green onions as garnish. Nearby, a small white bowl holds extra white cream. Two silver spoons lie next to the bowls on the cloth, and the background is a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients You’ll Need

Each ingredient in this Slow Cooker Curried Butternut Squash Stew Recipe has a role in building layers of flavor and texture. I recommend using fresh ginger and quality curry powder for the best results—those little choices make a world of difference.

Light coconut milk: Adds creamy richness and a subtle sweetness that balances the spices beautifully.
Vegetable bouillon base: Gives a savory depth like a broth—Better Than Bouillon works wonders here.
Curry powder: The heart of your spice blend; fresh powder means vibrant flavor.
Turmeric: Provides that golden color and mild earthiness.
Cardamom: A fragrant spice that adds a warm, slightly sweet aroma.
Fresh ginger: Grated for brightness and a touch of zing.
Kosher salt: Enhances every ingredient and balances out richness.
Yellow split peas: Protein-packed and lend a creamy texture when slow-cooked.
Diced tomatoes: Bring acidity and body to the stew.
Butternut squash: Peeled and cubed for sweetness and hearty bite.
Onion: Adds natural sweetness and depth once softened.
Olive oil: Blended into the lemon-scallion drizzle for freshness and richness.
Lemon juice and zest: Brightens and lifts the flavors at the end.
Scallions: Thinly sliced for a fresh, mild onion flavor in the drizzle.
Rice and plain yogurt: Perfect for serving, balancing the spice and making the meal more filling.

Note: Exact ingredients and measurements are listed in the recipe card below.

Variations

Add coconut chunks or chickpeas: I sometimes toss in chickpeas for extra protein and texture; it gives the stew a lovely heartiness.
Make it spicier: Adding a pinch of cayenne or a chopped chili pepper turns up the heat if you like things warming and fiery.
Use sweet potatoes instead of squash: When butternut squash is out of season, sweet potatoes are a great stand-in that keeps that cozy sweetness.
Make it gluten-free: This recipe is naturally gluten-free, just be sure your bouillon base doesn’t contain gluten.