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Easy Slow Cooker Butternut Squash & Apple Soup Recipe

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A velvety, comforting soup made with butternut squash and apples, slow-cooked to perfection with warm spices and creamy coconut milk. This award-winning recipe is simple, healthy, and perfect for cozy nights.

Ingredients

Scale
  • 1 medium butternut squash (about 3 pounds), peeled, seeded, and cubed into 1-inch pieces
  • 2 large apples (Honeycrisp or Fuji recommended), peeled, cored, and chopped
  • 1 medium yellow onion, diced
  • 3 cloves garlic, minced
  • 4 cups vegetable broth
  • 1 cup canned full-fat coconut milk
  • 1 tablespoon olive oil
  • 1 teaspoon fine sea salt
  • 1/2 teaspoon black pepper, freshly ground
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground ginger
  • Pinch of cayenne pepper (optional)
  • Toasted pumpkin seeds (for garnish, optional)
  • Extra coconut milk or cream (for garnish, optional)
  • Fresh thyme or sage leaves (for garnish, optional)

Instructions

  1. Peel the butternut squash using a vegetable peeler. Cut off the top and bottom, slice in half lengthwise, and scoop out the seeds. Cut into 1-inch cubes. Peel and core the apples, then chop into similar-sized pieces.
  2. Heat olive oil in a large skillet over medium heat. Add diced onion and cook for 4-5 minutes until translucent and starting to brown. Add minced garlic and cook for 30 seconds until fragrant.
  3. Add the cubed squash, chopped apples, sautéed onion and garlic to a 4-6 quart slow cooker. Pour in the vegetable broth. Add salt, pepper, cinnamon, nutmeg, ginger, and cayenne (if using). Stir to combine.
  4. Cover and cook on LOW for 6-7 hours or on HIGH for 3-4 hours, until the squash is fork-tender.
  5. Turn off the slow cooker. Using an immersion blender, blend the soup directly in the pot until smooth. Alternatively, let cool slightly and blend in batches in a regular blender, filling no more than halfway.
  6. Stir in the full-fat coconut milk. Taste and adjust seasoning as needed. If too thick, add a splash more broth or water.
  7. Ladle into bowls. Garnish with a drizzle of coconut milk, toasted pumpkin seeds, and fresh thyme or sage leaves if desired. Serve warm.

Notes

For deeper flavor, sauté the onion and garlic before adding to the slow cooker. The soup tastes even better the next day. To freeze, let cool completely and store in freezer-safe containers for up to 3 months. For a thicker soup, use 3 cups of broth; for thinner, add more broth after blending.

Nutrition

Keywords: slow cooker butternut squash soup, apple soup, fall soup, vegan soup, gluten-free soup, easy soup recipe

Find it online: https://novanosh.com/easy-slow-cooker-butternut-squash-and-apple-soup-recipe/