Slow cooker and soup season are both in full swing. If you love firing up your slow cooker this time of year, this butternut squash soup is a can’t miss seasonal lunch or dinner. It’s hearty enough to work as a meal on its own, or it makes a great side dish or starter. I love the addition of apples for a little tart sweetness.
Slow-Cooker Butternut Squash Soup
This butternut squash soup is a can't-miss seasonal lunch or dinner. It's hearty enough to work as a meal on its own, or it makes a great side dish or starter. I love the addition of apples for a little tart sweetness.
Ingredients
- 3 c vegetable stock vegan or chicken stock
- 4 cloves garlic peeled and minced
- 3 carrots peeled and roughly chopped
- 1 Granny Smith apple cored and roughly chopped
- 1 medium about 4 lbs butternut squash,
- 1 onion peeled and roughly chopped
- 2 sprig fresh sage
- 1 tsp salt
- 1/2 tsp fresh-ground black pepper
- 1/4 tsp smoked paprika
- pinch of nutmeg
- 2/3 c canned unsweetened coconut milk
Instructions
- Add vegetable stock, garlic, carrot, apple, butternut squash, sage, onion, salt, pepper, paprika, and nutmeg to slow cooker. Toss to combine.
- Cook for 6-8 hours on low, or 3-4 hours on high, or until the squash is completely tender and mashes easily with a fork. Remove and discard the sage. Stir in the coconut milk.
- Use an immersion blender to puree the soup until smooth. (Or you can transfer the soup in two batches into a blender or Vitamix and puree until smooth, being extremely careful not to fill the blender too full with a hot liquid.)
- Taste, and season with additional salt or pepper as needed.
- Add optional garnishes before serving like fried sage leaves, Thyme sprigs, cinnamon, spiced nuts, Sunflower seeds, pumpkin seeds, pumpernickel croutons, cream or yogurt swirled into soup.
Check out all my slow-cooker recipes here.
