Slow Cooker Butternut Squash Soup
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.
Equipment
Ingredients
- 1 tablespoon olive oil
- 1 onion, roughly chopped
- 4 cloves garlic, peeled and minced
- 1 granny smith apple, roughly chopped (see notes)
- 1 medium butternut squash, peeled, seeds removed and chopped
- 2 carrots, peeled and roughly chopped
- 1/2 teaspoon salt and pepper
- 1/8 teaspoon cayenne pepper
- scant 1/8 teaspoon nutmeg
- 1/4 teaspoon turmeric
- 1/8 teaspoon cinnamon
- 2 cups vegetable broth
- 3/4 cup unsweetened canned coconut milk
Instructions
- Heat the olive oil a medium sauce pan, then add in onion and garlic and saute for 5 minutes until softened.
- Add the apple, squash, carrots, and spices and cook for another 3-4 minutes until lightly browned, then add the vegetable broth. (I do this in my Instant Pot so I can use the saute function and then switch to the slow-cooker setting. Browning the vegetables first really gives so much more flavor and it's worth it!) If you aren't doing this in a Slow-Cooker/Saute combo, transfer your sauteed vegetables to the base of a slow cooker and add the vegetable broth.
- Turn the slow cooker on and cook on low for 6 hours or on high for 4 hours.
- Before serving, transfer the contents of the slow cooker to a blender and puree with coconut milk, or add the coconut milk directly to the slow cooker and use an immersion blender to puree.
Notes
Granny Smith apples are tart and can't be replaced; other apples don't work the same way.
Nutrition
Serving: 1servingCalories: 257kcalCarbohydrates: 38gProtein: 4gFat: 13gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gSodium: 797mgPotassium: 956mgFiber: 6gSugar: 13gVitamin A: 25328IUVitamin C: 47mgCalcium: 123mgIron: 3mg