Description
The BEST healthy Crockpot Butternut Squash Soup! Creamy, comforting, naturally dairy-free, and filled with the cozy flavors of fall.
Ingredients
- 1 tablespoon extra-virgin olive oil
- 1 medium yellow onion, chopped (about 1½ cups)
- 2 medium butternut squash (about 6 pounds total), peeled, seeded, and cubed
- 2 medium apples, cored and roughly diced
- 2 cups low-sodium vegetable broth or low-sodium chicken broth
- 1 teaspoon kosher salt
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground black pepper
- ¼ teaspoon cayenne pepper
- ¾ cup light coconut milk (or up to 1½ cups, as needed)
- Toasted pumpkin seeds, for garnish (optional)
- Chopped fresh sage, for garnish (optional)
- Coconut cream, coconut yogurt, or nonfat Greek yogurt, for garnish (optional)
Instructions
1. Lightly coat a 4-quart or larger slow cooker with nonstick spray.
2. Heat the olive oil in a medium saucepan over medium heat. Add the onion and cook for 8 to 10 minutes until softened and fragrant. Transfer to the slow cooker.
3. While the onion cooks, peel, seed, and cut the butternut squash into ¾-inch cubes. Add the squash to the slow cooker.
4. Add the apples, broth, salt, nutmeg, black pepper, and cayenne pepper. Cover and cook on LOW for 6 to 8 hours or HIGH for 3 to 4 hours, until the squash and apples are tender.
5. Stir in ¾ cup coconut milk. Puree the soup using an immersion blender, or carefully blend in batches using a blender or food processor.
6. Return the soup to the slow cooker if needed. Add more coconut milk for a thinner consistency, taste, and adjust seasonings.
7. Serve hot with toasted pumpkin seeds, chopped sage, coconut cream, coconut yogurt, or Greek yogurt if desired.
Notes
Store cooled soup in an airtight container in the refrigerator for up to 5 days.
Reheat gently on the stovetop or in the microwave, adding a splash of broth if needed.
Freeze in airtight freezer-safe containers for up to 3 months. Thaw overnight in the refrigerator before reheating.
Use a mix of sweet and tart apples for the best flavor.