Description
This creamy, comforting Crockpot Butternut Squash Soup is easy to make, full of cozy fall flavors, and perfect for a healthy meal or make-ahead freezer option.
Ingredients
- 1 tablespoon extra-virgin olive oil
- 1 medium yellow onion, chopped into 1/4- to 1/2-inch dice (about 1 1/2 cups total)
- 2 medium butternut squash (about 6 pounds total)
- 2 medium apples, cored and roughly diced (no need to peel)
- 2 cups low-sodium vegetable broth or low-sodium chicken broth
- 1 teaspoon kosher salt
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground black pepper
- 1/4 teaspoon cayenne pepper
- 3/4 cup light coconut milk (may use up to 1 1/2 cups from one 14-ounce can)
- Optional toppings:
- Toasted pumpkin seeds
- Chopped fresh sage
- Coconut cream, coconut yogurt, or regular nonfat Greek yogurt
Instructions
1. Lightly coat a 4-quart or larger slow cooker with nonstick spray.
2. In a medium saucepan, heat the olive oil over medium heat. Add the onion and cook until softened and fragrant, about 8 to 10 minutes, stirring occasionally. Transfer to the slow cooker.
3. While the onion cooks, trim the top and bottom ends off of the butternut squash. Peel the squash, cut it in half lengthwise, scoop out the seeds, and cut into 3/4-inch cubes. Transfer to the slow cooker.
4. Add the apples, broth, salt, nutmeg, black pepper, and cayenne pepper to the slow cooker. 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. Add 3/4 cup coconut milk. Puree the soup with an immersion blender or transfer it carefully in batches to a food processor or blender and puree until smooth.
6. Return the soup to the slow cooker. If you’d like the soup thinner, add more coconut milk until desired consistency is reached. Taste and adjust seasonings as needed.
7. Serve hot with your choice of toppings.
Notes
TO STORE: Store cooked and cooled soup in an airtight container in the refrigerator for up to 5 days.
TO REHEAT: Reheat in a pot over medium-low heat until warm, or microwave gently until heated through. Add broth to thin if needed.
TO FREEZE: Place cooled soup in a freezer-safe container and freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.
- Prep Time: 10 minutes
- Cook Time: 7 hours
- Category: Soup
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1.5 cups
- Calories: 155
- Sugar: 10g
- Sodium: 333mg
- Fat: 4g
- Saturated Fat: 2g
- Carbohydrates: 31g
- Fiber: 5g
- Protein: 3g