Crockpot Butternut Squash Soup
This Crockpot Butternut Squash Soup is the ultimate seasonal comfort food, capturing the essence of autumn in a single bowl. It features a velvety blend of sweet apples, fragrant onions, and roasted butternut squash enhanced by warming spices. By using a slow cooker, you achieve a deep, complex flavor profile and a naturally creamy texture without the need for heavy cream. It is a healthy, nourishing, and nutrient-dense meal that is perfect for busy weeknights or sophisticated dinner parties.
- Prep Time: 20
- Cook Time: 240
- Total Time: 260
- Yield: 6 servings
- Category: Dinner
- Method: Slow Cooked
- Cuisine: American
- Diet: Vegan
Ingredients
1 tablespoon extra-virgin olive oil
1 medium yellow onion, chopped
2 medium butternut squash, peeled and cubed
2 medium apples, cored and diced
2 cups low-sodium vegetable broth
1 teaspoon kosher salt
1/2 teaspoon ground nutmeg
1/4 teaspoon ground black pepper
1/4 teaspoon cayenne pepper
3/4 cup light coconut milk
Instructions
Coat the inside of a 4-quart or larger slow cooker with olive oil.
Add the prepared butternut squash, chopped onions, and diced apples to the slow cooker.
Pour in the vegetable broth and sprinkle with salt, nutmeg, black pepper, and cayenne pepper.
Cover and cook on high for 4 hours or low for 8 hours until all ingredients are tender.
Use an immersion blender to puree the soup directly in the slow cooker until smooth.
Stir in the light coconut milk until fully incorporated.
Serve warm and enjoy.
Notes
Store leftovers in an airtight container in the refrigerator for up to 4 days. You can also freeze this soup for up to 3 months. For an extra luxurious texture, you can add more coconut milk before serving.
Find it online: https://cookingwithramsay.com/crockpot-butternut-squash-soup/