Slow Cooker Butternut Squash Soup: The Ultimate Recipe
Introduction to Slow Cooker Butternut Squash Soup
This slow cooker butternut squash soup is the ultimate comfort food, perfect for chilly evenings or any time you want a warm and nourishing meal. With its velvety texture and rich flavors, this soup not only warms you up but also provides essential nutrients. Easy to prepare, this recipe will become a staple in your kitchen.
A Personal Story Behind My Slow Cooker Butternut Squash Soup Journey
Growing up, my grandmother made a delicious butternut squash soup that always filled our home with the cozy aroma of fall spices. It was a dish that brought our family together, and I’ve cherished those memories throughout the years. This slow cooker version allows me to recreate that comforting dish with ease, making it perfect for busy days or quiet evenings at home.
What Makes This Slow Cooker Butternut Squash Soup Recipe Special?
What sets this butternut squash soup apart is its simplicity and the rich flavors that develop as it cooks slowly. The combination of sweet butternut squash and apples adds a delightful sweetness, while the spices give it a warm kick. Plus, using a slow cooker allows all the ingredients to meld together beautifully, resulting in a comforting, creamy soup that everyone will love.
The Full Slow Cooker Butternut Squash Soup Recipe
Ingredients
- 1 tablespoon extra-virgin olive oil
- 1 medium yellow onion, chopped (about 1 1/2 cups)
- 2 medium butternut squash (about 6 pounds total)
- 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 (use white pepper for a milder taste)
- ¼ teaspoon cayenne pepper
- ¾ cup light coconut milk (may use up to 1 1/2 cups from one 14-ounce can)
- For topping (optional):
- Toasted pumpkin seeds
- Chopped fresh sage
- Coconut cream, coconut yogurt, or regular nonfat Greek yogurt
Instructions
- Lightly coat a 4-quart or larger slow cooker with nonstick spray. In a medium saucepan, heat olive oil over medium heat. Add the chopped onion and cook until softened and fragrant, about 8 to 10 minutes, stirring occasionally. Transfer to the slow cooker.
- Prepare the butternut squash by peeling, removing seeds, and cutting into 3/4-inch cubes. Add the squash cubes to the slow cooker along with the diced 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.
- Add 3/4 cup of coconut milk to the slow cooker. Puree the soup using an immersion blender or transfer it carefully to a food processor or blender to puree in batches. Be cautious not to overfill the blender or food processor to prevent splattering. Return the pureed soup to the slow cooker. If a thinner consistency is desired, add more coconut milk until reaching the desired thickness. Adjust seasonings to taste.
- Serve the soup hot with your favorite toppings like toasted pumpkin seeds, chopped fresh sage, and a dollop of coconut cream, coconut yogurt, or nonfat Greek yogurt.
Serving Suggestions and Variations for Slow Cooker Butternut Squash Soup
This soup is incredibly versatile! Serve it with a side of crusty bread for dipping or alongside a fresh salad for a complete meal. You can also experiment with different toppings, such as croutons or a sprinkle of chili flakes for extra heat. For a heartier version, consider adding some cooked quinoa or lentils. If you’d like to adjust the flavor, try adding a splash of apple cider vinegar or a hint of maple syrup for sweetness.
Frequently Asked Questions About Slow Cooker Butternut Squash Soup
Can I freeze this soup? Yes! This soup freezes well. Allow it to cool completely before transferring it to airtight containers or freezer bags.
What can I substitute for coconut milk? If you prefer, you can substitute coconut milk with heavy cream or any non-dairy milk.
Is this soup vegan? Yes, this recipe is vegan-friendly as long as you use vegetable broth.
Recipe Stats
- Prep Time: 20 minutes
- Cooking Time: 4-8 hours
- Total Time: 4 hours 20 minutes – 8 hours 20 minutes
- Calories per Serving: 250
- Servings: 6
Slow Cooker Butternut Squash Soup
Equipment
- Slow Cooker 4-quart or larger
- medium saucepan
- Immersion blender For pureeing soup
Ingredients
Main Ingredients
- 1 tablespoon extra-virgin olive oil
- 1 medium yellow onion, chopped (about 1 1/2 cups)
- 2 medium butternut squash (about 6 pounds total)
- 2 medium apples, cored and roughly diced
- 2 cups low-sodium vegetable broth or low-sodium chicken broth
- 1 teaspoon kosher salt
- 0.5 teaspoon ground nutmeg
- 0.25 teaspoon ground black pepper (use white pepper for a milder taste)
- 0.25 teaspoon cayenne pepper
- 0.75 cup light coconut milk (may use up to 1 1/2 cups from one 14-ounce can)
Instructions
- Lightly coat a 4-quart or larger slow cooker with nonstick spray. In a medium saucepan, heat olive oil over medium heat. Add the chopped onion and cook until softened and fragrant, about 8 to 10 minutes, stirring occasionally. Transfer to the slow cooker.
- Prepare the butternut squash by peeling, removing seeds, and cutting into 3/4-inch cubes. Add the squash cubes to the slow cooker along with the diced 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.
- Add 3/4 cup of coconut milk to the slow cooker. Puree the soup using an immersion blender or transfer it carefully to a food processor or blender to puree in batches. Be cautious not to overfill the blender or food processor to prevent splattering. Return the pureed soup to the slow cooker. If a thinner consistency is desired, add more coconut milk until reaching the desired thickness. Adjust seasonings to taste.
- Serve the soup hot with your favorite toppings like toasted pumpkin seeds, chopped fresh sage, and a dollop of coconut cream, coconut yogurt, or nonfat Greek yogurt.