Description
This Slow Cooker Butternut Squash Soup is a creamy, comforting autumn favorite made easy with minimal prep. Tender butternut squash, sweet apple, and aromatic herbs slow-cook to perfection, then blend into a velvety soup enriched with cream or coconut milk. Perfect for cozy dinners or easy entertaining.
Ingredients
Scale
Main Ingredients
- 1 large butternut squash (about 3 lbs, peeled, seeded, and cubed)
- 1 medium onion (diced)
- 2 cloves garlic (minced)
- 1 Granny Smith apple (peeled and chopped)
- 4 cups vegetable or chicken broth
- 1 tsp dried sage
- 1 tsp dried thyme
- 1/4 tsp ground nutmeg
- Salt and pepper to taste
- 1/2 cup heavy cream or coconut milk
Optional
- 2 tbsp maple syrup for added sweetness
Instructions
- Prep work: Peel and cube your butternut squash. Don’t stress about perfect cubes as they will all blend smoothly later in the process.
- Layer up: Place diced onions and minced garlic at the bottom of your slow cooker. Add the cubed butternut squash, chopped apple, and sprinkle the dried sage, thyme, and nutmeg evenly on top.
- Pour in the broth: Add 4 cups of vegetable or chicken broth, making sure it covers the vegetables and herbs for even cooking.
- Set it and forget it: Cook the mixture on low heat for 6-8 hours or on high heat for 3-4 hours until the squash and apple are tender.
- Blend: Use an immersion blender directly in the slow cooker for easy blending. Alternatively, carefully transfer the cooked mixture in batches to a standing blender, blending until smooth and creamy. Be cautious with the hot liquid to avoid splashes.
- Finish it off: Stir in the heavy cream or coconut milk to enrich the soup and season with salt and pepper to taste. For an extra touch of sweetness, add maple syrup if desired.
- Serve: Ladle the soup into bowls and enjoy warm for a cozy and nourishing meal.
Notes
- Use coconut milk for a dairy-free or vegan option.
- Maple syrup is optional and can be adjusted based on desired sweetness.
- Peeling and cubing the squash ahead of time can save prep time on cooking day.
- Store leftovers in an airtight container in the refrigerator for up to 3 days or freeze for up to 3 months.
- Reheat gently on the stovetop or microwave, stirring occasionally.
- For added texture, top the soup with toasted pumpkin seeds or a drizzle of olive oil.
