Description
Fall in love with the sweet, savory blend of butternut squash and apple in this comforting Slow Cooker Butternut Squash Soup. A creamy, cozy dish that’s perfect for chilly days and easy to prepare with minimal effort.
Ingredients
- 1 medium butternut squash (about 2.5 lbs or 1.1 kg), peeled, seeded, and cubed
- 2 medium apples (about 1 lb or 450g), peeled, cored, and chopped (Honeycrisp recommended)
- 1 medium yellow onion (about 150g), roughly chopped
- 3 cups (720ml) vegetable broth, low-sodium
- 1 cup (240ml) full-fat coconut milk
- 2 cloves garlic, minced
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1 tablespoon (15ml) olive oil (optional, for sautéing)
- Salt and pepper, to taste (start with 1/2 tsp each)
Instructions
1. Peel and cube the butternut squash. Chop the apples and onion, and mince the garlic.
2. Place all chopped ingredients into the slow cooker. Add vegetable broth, cinnamon, nutmeg, salt, and pepper. Stir to combine.
3. Cover and cook on low for 6–8 hours or on high for 3–4 hours, until the squash and apples are very tender.
4. Use an immersion blender to purée the soup until smooth directly in the slow cooker. Alternatively, carefully transfer to a regular blender in batches and blend until smooth.
5. Stir in the coconut milk and adjust seasoning as needed with more salt or pepper.
6. Serve hot, optionally garnished with a sprinkle of cinnamon or apple slices.
Notes
For added depth, you can sauté the onion and garlic in olive oil before adding them to the slow cooker.
If using a standard blender, blend in small batches and let the soup cool slightly to avoid pressure buildup.
Coconut milk adds a rich, dairy-free creaminess, but you can substitute with heavy cream if preferred.
Leftovers keep well in the fridge for up to 4 days and can be frozen for up to 2 months.