Crockpot Butternut Squash Soup


Butternut-Squash-Soup-2

 

Crockpot Butternut Squash Soup recipe

Butternut squash soup – so perfect for those lazy autumn nights. Its creaminess and warmth will help keep you warm and cozy. It is thick and delicious and healthy (if you don’t load it with a gallon of heavy cream!)

Ingredients

FOR THE CROCKPOT BUTTERNUT SQUASH SOUP:

  •  1 tablespoon extra-virgin olive oil
  •  one medium yellow onion — chopped into 1/4- to 1/2-inch dice (about 1 1/2 cups total)
  •  2 medium butternut squash — about 6 pounds total
  •  two medium apples — cored and roughly diced, no need to peel (I like using a mix of sweet apples, such as McIntosh or Golden Delicious, and tart, such as Granny Smith or Cortland)
  •  2 cups low-sodium vegetable broth or low-sodium chicken broth
  •  1 teaspoon kosher salt
  •  1/2 teaspoon ground nutmeg
  •  1/4 teaspoon black pepper — use white for a slightly milder taste and if, for presentation purposes, you don’t want the black specks in the soup)
  •  fourth teaspoon cayenne pepper
  •  3/4 cup light coconut milk — (may use up to 1 1/2 cups from one 14-ounce can)

FOR TOPPING (OPTIONAL):

  •  Toasted pumpkin seeds
  •  Chopped fresh sage
  •  Coconut cream, coconut yogurt (for dairy free), or regular nonfat Greek yogurt (if dairy free isn’t a priority)

Crockpot Butternut Squash Soup

Instructions

Lightly coat a 4-quart or larger slow cooker with nonstick spray. In a medium saucepan, heat the olive oil over medium heat. Add the onion and cook until softened and fragrant, about 8 to 10 minutes, stirring occasionally. Transfer to the slow cooker.

While the onion cooks, trim the top and bottom ends off of the butternut squash. With a vegetable peeler, peel the squash. Cut it in half lengthwise and scoop out the center seeds. Cut into 3/4-inch cubes. Transfer the cubes to the slow cooker.

To the slow cooker, add the apples, broth, salt, pepper, nutmeg, black pepper, and cayenne pepper. Cover and cook on LOW for 6 to 8 hours or HIGH for 3 to 4 hours, until the squash and apples are tender.

Add 3/4 cup coconut milk. Puree the soup with an immersion blender or carefully transfer it to a food processor fitted with a steel blade or a blender and puree it in batches. If using a blender or food processor, be extremely careful not to fill it too much, as hot soup likes to splatter. Return the soup to the slow cooker once complete. If you’d like the soup thinner, add additional coconut milk until your desired consistency is reached. Taste and adjust seasonings as desired. Serve hot with any of your favorite topp.

And for  a perfect desert check out our great and easy recipe. PALEO COFFEE CAKE(Opens in a new browser tab) 

 

Nutritional Info

Crockpot Butternut Squash Soup nutritional info
Crockpot Butternut Squash Soup nutritional info