Crockpot Butternut Squash Soup
A warm and creamy soup packed with the flavors of butternut squash, tart apple, and warming spices, perfect for chilly days.
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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Notes
This soup keeps well in the fridge for up to 5 days or can be frozen for up to 3 months. Allow flavors to meld overnight for a richer taste when reheating.