Meet Alex Caspero
Alex Caspero is a Registered Dietitian, Plant-Based Chef and Yoga Instructor. She aims to cut through the nutrition noise by providing real-life, nourishing tips for body and mind. Learn more about Alex.
Autumn soup season is the best season. I typically gravitate towards chunky, hearty soups this time of year but I couldn’t get the thought of creamy, silky butternut squash soup out of my mind these last few weeks. A sip-able soup that’s perfect for a quick lunch but made even better with grilled apple and cheese sandwiches and served for dinner.
As I’ve mentioned a hundred times in the past few months, we are currently kitchen-less. Undergoing a remodel has been exciting and fun, but also comes with the reality that our living room is our new kitchen. We’ve got a fridge in the corner, a card table with my Instant Pot, toaster and coffee machine and our bookshelf turned into a pantry, books still in their boxes. If I can make it in the slow cooker or IP, then we’re good. Otherwise, we rely a lot on no-cook meals and take out.
Thankfully, my craving for butternut squash soup also coincided with the fact that it needed to be butternut squash slow cooker soup. Simmered squash, apples, onions and carrots with vegetable broth then pureed with coconut milk at the end for a rich, delicious squash soup. Oh man, it’s incredibly decadent, delicious and perfect for Autumn.
As I’ve got over 1,000 recipes on this site, I sometimes forget what things I’ve already made. I don’t post every recipe that comes out of my kitchen, and like most of you, I’ve got a rotating list of 15-20 favorite recipes that I come back to over and over again. That means many recipes are loved and lost, even when I don’t want them to be.
Looking back, I made this ginger apple butternut squash soup a few years ago for Thanksgiving and man, I totally forgot how much I loved that one. This recipe is similar, but not as ginger heavy and made in your crock pot!
I’m pretty lazy these days. Being pregnant and having a toddler will do that to you, I suppose. That means 99% of the time, I buy pre-cut butternut squash. I know it only takes an additional 10 minutes to chop a squash and I know that I’m wasting ~$4 everytime I do it, but I can’t stop. When I’m in the store and think about having to go home and dice the squash, my hands automatically pick up the pre-cut bag. 😉 That being said, you could also use frozen butternut squash cubes in this recipe!
To balance the creamy squash, add in a tart apple, like a granny smith, to the mixture to simmer alongside the root vegetables. The tart apple helps cut through the rich soup while also providing just a hint of natural sweetness. Don’t skip it!
Most butternut squash bisque recipes use heavy cream but I’m always trying to cut down our dairy intake and find that I actually prefer the taste of coconut milk instead. Make sure to use canned coconut milk, the stuff in the carton or in the refrigerator section is too watered down to provide the creamy richness that canned provides.
Now, throw everything into your slow cooker and let it do it’s magic! You can make this on a stove top, but I love meals that I can assemble before heading into the office. When I get home, I just need an additional 5 minutes to puree the soup and ta-da! Dinner is served.
Looking for a simple butternut squash soup recipe? This slow cooker butternut squash soup is perfect for Autumn! Squash, apples, onion, carrots simmered for hours then pureed with creamy coconut milk. Vegan and Gluten-Free.
Granny Smith apples are tart and can’t be replaced; other apples don’t work the same way.
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