Slow Cooker Butternut Squash Soup with Apple
Slow Cooker Butternut Squash Soup with Apple is the perfect dish for cozy evenings. This creamy, velvety soup blends the earthy sweetness of butternut squash with the tartness of apples, creating a delightful harmony of flavors. Simply toss the ingredients into your slow cooker and let it do the work while you enjoy the delicious aroma filling your home. Serve this comforting soup as a hearty appetizer or pair it with crusty bread for a satisfying meal that warms both body and soul.
- Prep Time: 15 minutes
- Cook Time: 6 hours
- Total Time: 6 hours 15 minutes
- Yield: Serves 6
- Category: Soup
- Method: Slow Cooker
- Cuisine: American
Ingredients
Scale
- 1 medium butternut squash (about 2 lbs), peeled and diced
- 1 large Granny Smith apple, peeled and chopped
- 1 medium yellow onion, chopped
- 3 cloves garlic, minced
- 4 cups low-sodium vegetable broth
- 1 cup full-fat coconut milk
- 1 tsp ground cinnamon
Instructions
- Peel and dice the butternut squash into uniform cubes. Chop the onion and mince the garlic.
- Place all ingredients—squash, apple, onion, garlic, vegetable broth, and cinnamon—into the slow cooker.
- Cover and cook on low for 6-8 hours or high for 3-4 hours until vegetables are tender.
- Blend the soup until smooth using an immersion blender or transfer to a regular blender in batches.
- Stir in coconut milk and serve hot. Optionally top with pumpkin seeds or croutons for added texture.
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 220
- Sugar: 9g
- Sodium: 450mg
- Fat: 12g
- Saturated Fat: 10g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 6g
- Protein: 3g
- Cholesterol: 0mg
Keywords: - For added flavor, try using nutmeg along with cinnamon. - Substitute butternut squash with pumpkin or sweet potatoes for a twist. - Add kale or spinach during the last hour of cooking for extra nutrients.