Slow Cooker Butternut Squash Soup
Warm up with this velvety butternut squash soup, perfect for a cozy night in!
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.
Notes
For a smoother soup, blend until silky. Adjust the consistency by adding more coconut milk if needed.