Crockpot Butternut Squash Soup
This velvety butternut squash soup is made effortlessly in the slow cooker, combining sweet apples, warming spices, and creamy coconut milk for a comforting fall dish that's both nutritious and satisfying with minimal hands-on time.
Equipment
- Crockpot/Slow Cooker
- Immersion Blender or Standard Blender
- Vegetable Peeler
- Cutting Board
- Sharp Knife
Ingredients
Main Ingredients
- 1 large butternut squash about 3 pounds, peeled, seeded, and cubed
- 2 sweet apples Honeycrisp or Gala, peeled, cored, and chopped
- 1 medium yellow onion diced
- 2 carrots peeled and chopped
- 2 cloves garlic minced
- 1 tablespoon fresh ginger grated
- 4 cups vegetable broth or chicken broth for non-vegetarians
Seasonings
- 1 teaspoon ground cinnamon
- 1/2 teaspoon nutmeg
- 1/4 teaspoon ground cloves
- 1 teaspoon salt adjust to taste
- 1/2 teaspoon black pepper
Finishing Ingredients
- 1/2 cup coconut milk or heavy cream
- 2 tablespoons maple syrup optional for added sweetness
Instructions
- Peel and cube your butternut squash into 1-inch pieces. For easier peeling, poke a few holes in the squash and microwave it for 2-3 minutes first to soften the tough skin.
- Dice your onion, mince your garlic, and chop your apples and carrots.
- Place all prepared vegetables and fruits in the crockpot—butternut squash, apples, onion, carrots, garlic, and ginger.
- Sprinkle your spices (cinnamon, nutmeg, cloves, salt, and pepper) over the vegetables.
- Pour the vegetable broth over everything, making sure all ingredients are just barely covered.
- Cover and cook on high for 4 hours or low for 7-8 hours, until the butternut squash and carrots are fork-tender.
- Use an immersion blender to puree the soup directly in the crockpot until silky smooth. If using a standard blender, carefully transfer in batches.
- Stir in the coconut milk and maple syrup (if using).
- Return the crockpot to "warm" setting and let it simmer for an additional 15 minutes to marry the flavors.
Notes
Substitution Ideas:
• Butternut squash → Acorn or kabocha squash (adjust cooking time accordingly)
• Apples → Pears for a different fruity undertone
• Coconut milk → Almond milk or cashew cream for different dairy-free options
• Maple syrup → Honey or brown sugar Serving Suggestions:
• Top with a swirl of coconut cream and a sprinkle of toasted pumpkin seeds
• Serve alongside a rustic whole grain bread for a complete meal
• For an elegant presentation, serve in small hollowed-out pumpkins Storage Tips:
• Refrigerate for up to 5 days in an airtight container
• Freeze for up to 3 months (leave 1-inch headspace in container)
• For best results when freezing, add coconut milk after thawing and reheating
• Butternut squash → Acorn or kabocha squash (adjust cooking time accordingly)
• Apples → Pears for a different fruity undertone
• Coconut milk → Almond milk or cashew cream for different dairy-free options
• Maple syrup → Honey or brown sugar Serving Suggestions:
• Top with a swirl of coconut cream and a sprinkle of toasted pumpkin seeds
• Serve alongside a rustic whole grain bread for a complete meal
• For an elegant presentation, serve in small hollowed-out pumpkins Storage Tips:
• Refrigerate for up to 5 days in an airtight container
• Freeze for up to 3 months (leave 1-inch headspace in container)
• For best results when freezing, add coconut milk after thawing and reheating
Nutrition
Calories: 185kcalCarbohydrates: 32gProtein: 3gFat: 7gSaturated Fat: 6gSodium: 680mgPotassium: 500mgFiber: 6gSugar: 12gVitamin A: 245IUVitamin C: 35mg
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