Description
This comforting Crockpot Butternut Squash Soup is the ultimate seasonal meal for busy evenings. Featuring tender, slow-cooked butternut squash and crisp, tart apples, this soup creates a perfectly balanced flavor profile that is both sweet and savory. With its velvety texture and nourishing ingredients, it is a healthy, hands-off recipe that fills your home with divine aromas while saving you time in the kitchen.
Ingredients
1 tablespoon extra-virgin olive oil
1 medium yellow onion, chopped into 1/4 to 1/2-inch dice
2 medium butternut squash (about 6 pounds total), peeled and cubed into 3/4-inch pieces
2 medium apples, cored and roughly diced
2 cups low-sodium vegetable or chicken broth
1 teaspoon kosher salt
Instructions
Place the chopped onion and olive oil into the base of the slow cooker.
Add the peeled, cubed butternut squash and the diced apples on top of the onions.
Pour in the vegetable or chicken broth and sprinkle with the kosher salt.
Cover and cook on high for 4 to 5 hours or on low for 7 to 8 hours, until the squash is very tender.
Once cooked, use an immersion blender to puree the soup until smooth and velvety.
If you do not have an immersion blender, transfer the soup in batches to a standard blender, blending until smooth, then return to the pot.
Serve hot, optionally garnished with fresh herbs or a drizzle of olive oil.
Notes
Use a variety of apples like Granny Smith for tartness or Gala for sweetness to balance the flavor. This soup freezes beautifully for up to 3 months. Store in an airtight container in the refrigerator for up to 4 days.
- Prep Time: 15
- Cook Time: 480
- Category: Dinner
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1.5 cups
- Calories: 210
- Sugar: 12g
- Sodium: 450mg
- Fat: 3g
- Saturated Fat: 0.5g
- Carbohydrates: 48g
- Fiber: 9g
- Protein: 4g
- Cholesterol: 0mg