Slow Cooker Butternut Squash Soup
This slow cooker butternut squash soup simmers squash, apple and warm spices all day for a creamy, hands-off fall dinner.
Ingredients
- 1 medium (about 3 lbs) butternut squash, peeled, seeded, and cut into 3/4-inch cubes
- 1 apple, peeled and diced
- 1 yellow onion, diced
- 3 cloves garlic, minced
- 4 cups vegetable broth
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/2 cup canned coconut milk
Instructions
- Combine the base. Add the butternut squash, apple, onion, garlic, vegetable broth, cinnamon, nutmeg, salt, and pepper to the slow cooker; stir to combine.
- Cook. Cover and cook on low for 6-7 hours or on high for 3-4 hours, until the squash is completely fork-tender.
- Blend the soup. Use an immersion blender to puree the soup directly in the slow cooker until smooth. A stand blender works too, in batches.
- Stir in the coconut milk. Stir in the coconut milk until fully combined and heated through.
- Season to taste. Taste and adjust salt and pepper as needed before serving.
Notes
Store slow cooker butternut squash soup in the fridge for up to 5 days, or freeze for up to 3 months.