Slow Cooker Butternut Squash Soup

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Slow Cooker Butternut Squash Soup

This slow cooker butternut squash soup is silky, naturally sweet, and gently spiced—made with squash, apple, carrot, and a splash of coconut milk for extra creaminess. Easy to make and full of fall flavor.
Course Main Course, Soup
Author Judy Richardson

Equipment

  • 1 Slow Cooker/Crock Pot

Ingredients

  • 1 large butternut squash peeled & cubed
  • 2 carrots sliced
  • 1 apple chopped
  • 1 onion diced
  • 3 cloves garlic minced
  • 4 cups vegetable broth
  • 1 tsp thyme
  • 1/2 tsp nutmeg
  • Salt & pepper to taste
  • 1/2 cup coconut milk optional

Instructions

  • Add squash, carrots, apple, onion, garlic, broth, thyme, nutmeg, salt, and pepper to your crockpot.
  • Stir everything together gently to combine.
  • Cover and cook on LOW for 6–7 hours or HIGH for 3–4 hours, until vegetables are tender.
  • Blend the soup using an immersion blender or in batches until smooth.
  • Stir in coconut milk, if using, and adjust seasoning to taste.
  • Serve warm with your favorite toppings like fresh herbs or pumpkin seeds.

Notes

Source: recipes.com
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