Creamy Slow Cooker Butternut Squash and Apple Soup
This silky soup is the perfect cozy meal for chilly autumn evenings.
recipesbynani.comThere is nothing quite like coming home to the smell of butternut squash and apples simmering in the slow cooker. I love how the natural sweetness of the squash pairs with the tartness of the apples to create a balanced flavor that feels like a warm hug in a bowl.
My secret to the perfect texture is stirring in a splash of coconut milk right at the end. It adds a lovely creaminess without being too heavy. Just make sure to use an immersion blender to get everything perfectly smooth before you serve it.
🧺 Ingredients
- 1 medium butternut squash, peeled and cubed
- 2 Granny Smith apples, peeled and chopped
- 1 small yellow onion, diced
- 3 cups vegetable broth
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground cinnamon
- 1/2 cup canned coconut milk
- Salt and pepper to taste
👩🍳Instructions
- 1
Place the prepared butternut squash, apples, and onion into your slow cooker.
- 2
Pour the vegetable broth over the vegetables and sprinkle in the nutmeg and cinnamon.
- 3
Cover and cook on high for 4 hours or on low for 7 hours until the squash is very tender.
- 4
Use an immersion blender to puree the soup directly in the slow cooker until it is completely smooth.
- 5
Stir in the coconut milk and season with salt and pepper to your liking before serving.
💡 Tips
Store any leftovers in an airtight container in the fridge for up to three days. You can also freeze this soup in portions for easy lunches later. Top each bowl with toasted pumpkin seeds or a drizzle of olive oil for extra crunch.
Made this recipe? Let us know how it went.
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