Crockpot Butternut Squash Soup

Name: Crockpot Butternut Squash Soup
Prep time: 10 min
Cook time: 420 min
Total time: 430 min
Yield: 8 porsi
Cuisine: Indonesian
Ingredients: 1 tablespoon extra-virgin olive oil; 1 medium yellow onion (chopped into 1/4- to 1/2-inch dice (about 1 1/2 cups total)); 2 medium butternut squash (about 6 pounds total); 2 medium apples; 2 cups low-sodium vegetable broth or low-sodium chicken broth; 1 teaspoon kosher salt; 1/2 teaspoon ground nutmeg; 1/4 teaspoon ground black pepper; 1/4 teaspoon cayenne pepper; 3/4 cup light coconut milk ((may use up to 1 1/2 cups from one 14-ounce can)); Toasted pumpkin seeds; Chopped fresh sage; Coconut cream, coconut yogurt (for dairy free), or regular nonfat Greek yogurt (if dairy free isn’t a priority)

The BEST butternut squash soup recipe! This easy, healthy Crockpot Butternut Squash Soup is creamy, comforting, and filled with the best flavors of fall.

⏱️ 430 min 🔪 Prep: 10 min 🔥 Cook: 420 min 📊 Hard ⭐ 4.8 (92) 👁️ 1 views

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Foto: Well Plated

Ingredients

8 servings

1 tablespoon extra-virgin olive oil
1 medium yellow onion (chopped into 1/4- to 1/2-inch dice (about 1 1/2 cups total))
2 medium butternut squash (about 6 pounds total)
2 medium apples
2 cups low-sodium vegetable broth or low-sodium chicken broth
1 teaspoon kosher salt
1/2 teaspoon ground nutmeg
1/4 teaspoon ground black pepper
1/4 teaspoon cayenne pepper
3/4 cup light coconut milk ((may use up to 1 1/2 cups from one 14-ounce can))
Toasted pumpkin seeds
Chopped fresh sage
Coconut cream, coconut yogurt (for dairy free), or regular nonfat Greek yogurt (if dairy free isn’t a priority)

Steps

Lightly coat a 4-quart or larger slow cooker with nonstick spray. In a medium saucepan, heat the olive oil over medium heat. Add the onion and cook until softened and fragrant, about 8 to 10 minutes, stirring occasionally. Transfer to the slow cooker.
While the onion cooks, trim the top and bottom ends off of the butternut squash. With a vegetable peeler, peel the squash. Cut it in half lengthwise and scoop out the center seeds. Cut into 3/4-inch cubes. Transfer the cubes to the slow cooker.
To the slow cooker, add the apples, broth, salt, pepper, nutmeg, black pepper, and cayenne pepper. Cover and cook on LOW for 6 to 8 hours or HIGH for 3 to 4 hours, until the squash and apples are tender.
Add 3/4 cup coconut milk. Puree the soup with an immersion blender or carefully transfer it to a food processor fitted with a steel blade or a blender and puree it in batches. If using a blender or food processor, be extremely careful not to fill it too much, as hot soup likes to splatter. Return the soup to the slow cooker once complete. If you'd like the soup thinner, add additional coconut milk until your desired consistency is reached. Taste and adjust seasonings as desired. Serve hot with any of your favorite toppings.