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Easy Creamy Crockpot Butternut Squash and Apple Soup Recipe

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This creamy crockpot butternut squash and apple soup is one of those recipes that feels fancy but is almost embarrassingly easy to make. You chop a few things, toss them in the slow cooker, and let it do all the work.

Ingredients

Scale
  • 1 medium butternut squash (about 3 pounds), peeled, seeded, and cubed
  • 2 medium apples (Honeycrisp or Fuji), peeled, cored, and chopped
  • 1 medium yellow onion, diced
  • 4 garlic cloves, minced
  • 4 cups vegetable broth
  • 1 can (13.5 oz) full-fat coconut milk
  • 1 tablespoon maple syrup
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • Salt and black pepper to taste
  • Optional toppings: toasted pumpkin seeds, extra coconut milk, fresh thyme, crispy sage leaves

Instructions

  1. Prep your squash: Peel the butternut squash using a vegetable peeler. Cut off the top and bottom, then slice it in half lengthwise. Scoop out the seeds with a spoon. Cut the squash into 1-inch cubes.
  2. Prep your apples and onion: Peel, core, and chop the apples into roughly the same size as the squash cubes. Dice the onion and mince the garlic.
  3. Layer everything in the crockpot: Add the cubed squash, chopped apples, diced onion, and minced garlic to your slow cooker. Pour in the vegetable broth. Add the cinnamon, nutmeg, and a pinch of salt and pepper. Give everything a good stir to combine.
  4. Cook low and slow: Cover the crockpot and cook on low for 6 to 7 hours or on high for 3 to 4 hours. You’ll know it’s ready when the squash is fork-tender and easily falls apart when pressed with a spoon.
  5. Add the coconut milk and maple syrup: Once the squash is tender, stir in the full-fat coconut milk and maple syrup.
  6. Blend until smooth: Use an immersion blender to puree the soup directly in the crockpot until it’s completely smooth and velvety. If using a regular blender, work in batches, filling the blender no more than halfway. Blend until smooth, then return the soup to the crockpot.
  7. Taste and adjust: Give the soup a taste. Add more salt and pepper if needed. If you want it a little sweeter, add another drizzle of maple syrup. If you prefer a thinner consistency, stir in a bit more broth or water.
  8. Serve and enjoy: Ladle the soup into bowls and add your favorite toppings.

Notes

For deeper flavor, sauté the onion and garlic in a little olive oil before adding to the crockpot. Toast the cinnamon and nutmeg in a dry pan for 30 seconds to enhance their aroma. The soup tastes even better the next day. If using a regular blender, let the soup cool for 10 minutes first and always remove the center cap to let steam escape.

Nutrition

Keywords: crockpot butternut squash soup, creamy butternut squash soup, apple soup, slow cooker soup, fall soup, vegan soup, gluten-free soup

Find it online: https://grubella.com/easy-creamy-crockpot-butternut-squash-and-apple-soup-recipe/