Slow Cooker Creamy Butternut Squash Soup

Slow Cooker Creamy Butternut Squash Soup

I’ve been making this the past 2 years and absolutely love it. It uses lots of great fall produce- squash, carrots, apple, onions, and herbs. It all goes right from the garden to our dinner table! Make it as a hearty appetizer or as the main course with a nice chunk of sourdough bread. If you’re worried about the cayenne pepper you can leave it out and add a pinch to individual bowls as a garnish. Also, if you don’t have the coconut milk, don’t worry. I forgot to put it in once and it still tasted great!

 

Creamy Butternut Squash Soup

INGREDIENTS:

  • 2 cups vegetable stock
  • 2 cloves garlic, peeled and minced
  • 1 carrot, peeled and diced
  • 1 Granny Smith apple, cored and diced
  • 1 medium (uncooked) butternut squash*, peeled, seeded and diced
  • 1 sprig fresh sage
  • 1 white onion, diced
  • 1/2 teaspoon salt, or more to taste
  • 1/4 teaspoon freshly-ground black pepper, or more to taste
  • 1/8 teaspoon cayenne, or more to taste
  • pinch of ground cinnamon and nutmeg
  • 1/2 cup canned (unsweetened) coconut milk
  • optional garnishes: extra coconut milk and a sprinkle of cayenne pepper (or smoked paprika)

 

DIRECTIONS:

  1. Add vegetable stock, garlic, carrot, apple, butternut squash, sage, onion, salt, pepper, cayenne, cinnamon and nutmeg to your slow cooker.  Toss to combine.
  2. Cook for 6-8 hours on low, or 3-4 hours on high, or until the squash is completely tender and mashes easily with a fork.  Remove and discard the sage.  Stir in the coconut milk.
  3. Use an immersion blender to puree the soup until smooth.  (Or you can transfer the soup in two batches into a traditional blender, and puree until smooth, being very careful when working with the hot liquid.)  Taste, and season with additional salt, pepper and cayenne if needed.
  4. Serve warm, with optional garnishes if desired.

 

Enjoy!



Leave a Reply

Your email address will not be published. Required fields are marked *