When the days turn cooler and the leaves begin to fall, there’s nothing quite like a warm bowl of soup to comfort you. This Crockpot Butternut Squash Soup is not only deliciously creamy and flavorful, but it’s also incredibly easy to make, allowing you to enjoy a healthy meal without spending hours in the kitchen. With the rich taste of butternut squash paired with apple and spices, this soup has all the warmth of autumn in every spoonful.
Why We Love This Crockpot Butternut Squash Soup Recipe
This recipe for Crockpot Butternut Squash Soup is a true gem for many reasons. First, it embraces the natural sweetness of the squash while blending harmoniously with the tartness of the Granny Smith apple, creating a unique flavor profile that’s both intriguing and comforting. The use of a slow cooker means you can set it and forget it, making it perfect for busy days when you want a homemade meal without the fuss. Additionally, it’s packed with nutrients, making it a wholesome choice for dinner or lunch. Finally, this soup is wonderfully versatile—you can enjoy it as a light starter or pair it with crusty bread for a heartier meal.
Ingredients for Crockpot Butternut Squash Soup
To make this gorgeous soup, you’ll need the following ingredients:
- 1 tablespoon olive oil
- 1 white onion, peeled and diced
- 4 cloves garlic, peeled and minced
- 2 cups vegetable broth
- 1 carrot, peeled and roughly chopped
- 1 Granny Smith apple, cored and roughly chopped
- 1 medium (about 3 pounds) butternut squash, peeled, seeded, and diced
- 1 sprig fresh sage
- 1/8 teaspoon cayenne
- Pinch of ground cinnamon
- Pinch of ground nutmeg
- 1/2 cup unsweetened coconut milk
- Fine sea salt, to taste
- Freshly cracked black pepper, to taste
- Optional garnishes: smoked paprika, extra coconut milk drizzle
How to Make Crockpot Butternut Squash Soup
Making this dish is incredibly straightforward. Start by heating the olive oil in a skillet over medium heat. Add the diced onion and minced garlic to the pan, stirring occasionally until the onions become translucent and fragrant, about 5 minutes. This step adds a depth of flavor to your soup.
Once your onion and garlic are ready, transfer them to your crockpot. Next, pour in the vegetable broth as the base for your soup. Then, add the prepared carrot, chopped apple, and diced butternut squash. The apple adds a beautiful sweetness, balancing the earthy notes of the squash.
Now, it’s time to infuse flavors. Toss in the sprig of fresh sage, cayenne pepper, ground cinnamon, and nutmeg. Each of these ingredients contributes to the comforting, warm flavor every bowl of fall soup deserves.
Set your crockpot to cook on low for 4-6 hours or on high for 2-3 hours. You’ll know it’s done when the squash is tender and easily pierced with a fork. Once it’s ready, remove the sage sprig and discard it. To make the soup silky smooth, you can use an immersion blender to purée the mixture directly in the crockpot. If you prefer a chunkier texture, take care to blend just a little.
Finally, stir in the coconut milk, which adds creaminess without relying on dairy. Taste and adjust the seasoning with your fine sea salt and freshly cracked black pepper. You can serve this soup warm and feel free to embellish it with a sprinkle of smoked paprika or a drizzle of coconut milk for an extra touch.
How to Serve Crockpot Butternut Squash Soup
Serving your Crockpot Butternut Squash Soup can be as creative or simple as you choose. For a cozy presentation, ladle the soup into rustic bowls and garnish with your chosen toppings, like smoked paprika or a drizzle of coconut milk. These additions not only enhance the presentation but also elevate the flavors.
Pair this soup with some crusty bread or a fresh green salad for a complete meal. It’s perfect for a casual lunch gathering or a comforting dinner on a chilly evening. If you’re entertaining, consider serving the soup as a starter in smaller bowls for an elegant touch, allowing your guests to savor the flavors before diving into the main course.
Remember, the way you serve your soup can enhance the diner’s experience, so don’t overlook the small details like garnishing or presentation.
Expert Tips: Crockpot Butternut Squash Soup
To make your Crockpot Butternut Squash Soup even better, consider these helpful expert tips:
- Choose a ripe squash: When selecting a butternut squash, look for one that is heavy for its size and has a uniform skin color. Avoid any with soft spots or blemishes for the best flavor and texture.
- Add more depth: If you’re looking to elevate the flavor even further, consider adding a pinch of smoked sea salt or a touch of maple syrup for a hint of sweetness.
- Adjust the thickness: If you prefer a thicker soup, you can reduce the amount of vegetable broth or add more squash. Conversely, if you find it too thick, simply stir in a little more vegetable broth or water while blending.
- Stay flexible with spices: Don’t hesitate to experiment with other spices like cumin or coriander. These spices can complement the existing flavors wonderfully.
- Make ahead: This soup keeps well in the fridge and can be made a day ahead of time. Allow the flavors to meld overnight for an even richer taste when you reheat it.
- Presentation is key: If you’re serving it for guests, consider garnishing with fresh herbs like parsley or chives to enhance both the color and freshness of the dish.
How to Store Crockpot Butternut Squash Soup
Storing your delicious soup is easy and convenient. After making your Crockpot Butternut Squash Soup, allow it to cool to room temperature. Transfer the soup into airtight containers. It can be refrigerated for up to 5 days. Make sure to keep it sealed well to maintain its flavor and freshness.
If you want to keep it longer, consider freezing it. Spoon the soup into freezer-safe containers, leaving some space at the top for expansion. Properly stored, it can last up to 3 months in the freezer. To reheat, simply thaw in the refrigerator overnight and warm on the stove or in the microwave until heated through.
Variations of Crockpot Butternut Squash Soup
This soup is wonderfully adaptable, allowing you to create variations to suit your taste or dietary preferences. Here are a few ideas to inspire you:
- Add a hint of spice: If you enjoy spiciness, consider increasing the cayenne pepper or adding finely chopped jalapeños to the soup.
- Creamy alternatives: Instead of coconut milk, you could use almond milk or cashew cream to vary the texture and flavor profile.
- Incorporate other vegetables: Feel free to add other vegetables like sweet potatoes or parsnips for additional flavors and nutrients.
- Protein boost: Add cooked lentils or chickpeas for a protein-packed meal that will make this soup heartier.
- Herb variations: Experiment with different fresh herbs. Thyme or rosemary can offer a new, savory twist to the overall flavor.
- Nutty flavor: Consider stirring in a tablespoon of tahini or a sprinkle of toasted pumpkin seeds before serving for added flavor and texture.
FAQ
How can I make my Crockpot Butternut Squash Soup thicker?
If you desire a thicker consistency, you can use less vegetable broth, or alternatively, blend an additional portion of cooked squash and mix it back into the soup for added creaminess.
Can I use frozen butternut squash for this recipe?
Absolutely! Frozen butternut squash is a great time-saver. Just add it directly into the crockpot without thawing—this may slightly alter the cooking time, so check for tenderness.
Is this soup vegan?
Yes, this Crockpot Butternut Squash Soup is vegan as long as you stick to plant-based ingredients like coconut milk and vegetable broth.
What can I pair with the soup for a full meal?
This soup pairs wonderfully with crusty whole-grain bread, a fresh salad, or even a grain-based side like quinoa for a complete meal that is both filling and healthy.
How do I reheat leftovers?
To reheat, you can either microwave individual portions or gently warm the soup on the stovetop over low heat until heated through. Adjust consistency with a bit of broth or water if needed.
Crockpot Butternut Squash Soup
Ingredients
Main Ingredients
- 1 tablespoon olive oil
- 1 medium white onion, peeled and diced
- 4 cloves garlic, peeled and minced
- 2 cups vegetable broth
- 1 medium carrot, peeled and roughly chopped
- 1 medium Granny Smith apple, cored and roughly chopped
- 3 pounds butternut squash, peeled, seeded, and diced Approximately one medium squash.
- 1 sprig fresh sage
- 1/8 teaspoon cayenne pepper
- 1 pinch ground cinnamon
- 1 pinch ground nutmeg
- 1/2 cup unsweetened coconut milk
- Fine sea salt, to taste
- Freshly cracked black pepper, to taste
Optional Garnishes
- smoked paprika For garnish.
- extra coconut milk drizzle For garnish.
Instructions
Preparation
- Heat the olive oil in a skillet over medium heat.
- Add the diced onion and minced garlic to the pan, stirring occasionally until the onions become translucent and fragrant, about 5 minutes.
- Transfer the onion and garlic to your crockpot.
- Pour in the vegetable broth as the base for your soup.
- Add the prepared carrot, chopped apple, and diced butternut squash.
- Toss in the sprig of fresh sage, cayenne pepper, ground cinnamon, and nutmeg.
Cooking
- Set your crockpot to cook on low for 4-6 hours or on high for 2-3 hours.
- Once done, remove the sage sprig and discard it.
- Use an immersion blender to purée the mixture directly in the crockpot until smooth or desired consistency.
- Stir in the coconut milk and adjust the seasoning with fine sea salt and freshly cracked black pepper.
Serving
- Ladle the soup into rustic bowls and garnish with smoked paprika or a drizzle of coconut milk.
- Pair the soup with crusty bread or a fresh salad.
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