I LOVE this slow cooker method for making soup. I usually make this in a large soup pot, sauté the veggies in a little oil right there, add broth and let it simmer. By using a slow cooker, you skip the sautéing part and reduce the oil. I made a soup similar to this last fall, tossing whatever I had — apples, sweet potato, regular potatoes, carrots — into a big soup pot along with butternut squash; this time, I did the same thing in a slow cooker (way more fun). Enjoy as the main course or as a side, the result is a sweet, yet savory Slow Cooker Butternut Squash Soup that’s hands off minus the minimal prep of the produce in the beginning and puréeing at the end.
Ingredients (makes just over 7 c; serves 5).
- 1 small butternut squash, peeled, seeds removed and cubed
- 1/2 gala apple, diced
- 1/2 onion, diced
- 1 c shredded carrots (or 2 whole, peeled and chopped)
- 1/2 sweet potato, diced
- 1 T minced garlic
- 2 c vegetable stock
- 1/4 t ground nutmeg (or to taste)
- 1/2 to 3/4 c canned light coconut milk
- Salt and/or cracked black pepper to taste
- 4 T pumpkin seeds
- Cayenne pepper (optional)
- In a slow cooker, combine butternut squash, apples, onion, carrots, sweet potato and garlic. Mix well. Pour vegetable stock over veggies.
- Cook on high for 2-3 hrs or on low for 4-6 hrs. (The cooking time depends on how large or small your vegetables are chopped.) Once veggies are tender and easily pierced with a fork, reduce to heat to warm.
- Mix in nutmeg. Use an immersion blender to purée directly in the slow cooker or transfer cooked veggies to a blender. Either method, blend until smooth and soup is puréed. For a th
- Stir in 1/2 c coconut milk. Add an extra 1/4 c if you want a creamier consistency.
- Dish up 1½ c of soup. If using as a side, I’d serve 3/4 to 1 c of soup.
- Top with up to 1 T pumpkin seeds, drizzle with extra coconut milk and sprinkle extra nutmeg and some cayenne pepper (optional) before serving.
Inspired by my Sweet Potato Bisque.
Nutrition for 1½ c without toppings.
117 calories • 2.6 g fat (18%) • 24.1 g carbs (76%) • 1.9 g protein (6%) • 3.8 g fiber • 8.5 g sugar
* These are estimates based off specific products I used and how I entered ingredients in a fitness tracker. This is completely subjective and used to give a rough nutritional estimate.