Description
This Crockpot Butternut Squash Soup is a creamy, flavorful, and easy-to-make dish perfect for weeknight dinners or meal prep. It combines the natural sweetness of butternut squash and apple with aromatic spices and coconut milk for a velvety finish.
Ingredients
1 tablespoon olive oil
1 white onion, peeled and diced
4 cloves garlic, peeled and minced
2 cups vegetable broth
1 carrot, peeled and roughly chopped
1 Granny Smith apple, cored and roughly chopped
1 medium (about 3 pounds) butternut squash, peeled, seeded and diced
1 sprig fresh sage
1/8 teaspoon cayenne
Pinch of ground cinnamon
Pinch of ground nutmeg
1/2 cup unsweetened coconut milk
Fine sea salt, to taste
Freshly cracked black pepper, to taste
Optional garnishes: smoked paprika, extra coconut milk drizzle
Instructions
1. Sauté the onion and garlic in olive oil until softened and fragrant
2. Add vegetable broth, carrot, apple, butternut squash, sage, cayenne, cinnamon, and nutmeg to the crockpot
3. Cook on low for 4-6 hours or on high for 2-3 hours until squash is tender
4. Remove and discard the sage
5. Purée the soup using an immersion blender until smooth
6. Stir in coconut milk and adjust seasoning with salt and pepper
7. Serve warm with optional garnishes like smoked paprika or a drizzle of coconut milk
Notes
You can use pre-diced butternut squash to save time
When puréeing in a traditional blender, blend in batches and allow steam to escape
Soup can be stored in the refrigerator for up to four days or frozen for up to three months
Roasting squash, carrot, and apple before cooking enhances flavor
Add roasted nuts or herbs like thyme for creative variations
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Crockpot / Slow Cooker
- Cuisine: American