Slow Cooker Butternut Squash Soup

📝Shopping list

• Butternut squash - skin removed and cubed
• Apple (optional) - Peeled and cubed
• Onion - chopped
• Vegetable broth
• Maple syrup - pure maple syrup is best
• Garlic - minced
• Cinnamon - ground
• Nutmeg - ground
• Ginger - ground
• Salt
• Sage - a fresh sprig, if possible
• Cayenne - pinch (optional)
• Can of coconut milk

🥣Method

This delicious soup is made with just a few steps.

• 🍲Place all ingredients other than the coconut milk into your slow cooker.
• 🍲Cover and let it do it's thing on low for about 8 hours.
• 🍲To confirm that your soup is ready, make sure the larger butternut squash chunks are soft all the way through.
• 🍲Use tongs to carefully remove the sage sprig. Next, use an immersion blender to fully blend all ingredients until smooth. If you don't have an immersion blender, carefully transfer the ingredients to a food processor or regular blender and blend fully. Once blended, return soup to slow cooker.
• 🍲Next, add in the creamy coconut milk and stir to fully combine. To make your soup extra creamy, you can add coconut milk to individual bowls when serving.

🧆Serving suggestions

Crockpot butternut squash soup makes a wonderful starter or side dish for just about any meal. It is great served alongside a turkey salad sandwich or a chicken lettuce wrap.

I particularly love to serve this dish as a prelude to a wonderful brisket dinner!

Storing leftovers

Store leftovers in airtight containers or bags. As with most soup recipes, this type of soup will last for 2-3 days in the refrigerator. In the freezer, it will last for up to 3 months. Upon defrosting, if your soup is thicker than you like, you can thin it out by adding some additional broth.

↔️Substitution ideas

• The recipe as written calls for this inclusion of an apple. If you prefer that your butternut squash slow cooker soup be a little less sweet, skip the apple.
• Both Granny Smith and Honey Crisp apples work well in this recipe.
• Use heavy cream as an equal substitute for coconut milk for a non-vegan version of this soup.
• The veggie broth in this recipe can be substituted with chicken broth if you prefer (also non-vegan).
• The maple syrup in this recipe can be swapped with 2 tablespoons of brown sugar.

😉Hints & hacks

1. Buy already-cut butternut squash the fresh veggies section of your market to save time. I am sure I don't need to tell you that buying it this way is always my lazy preference! There is an extra cost to this, but it saves so much time! Cutting up the squash is the hardest part of this recipe - by far!
2. Purchase apples and onions pre-cut to save time. I generally cut and peel a fresh apple, but almost always use frozen, pre-cut onion.
3. This is a great dish if your people will be eating at different times. After the cooking time, turn your slow cooker to the warm setting. Everyone can have a warm and filling meal, no matter what time they are ready to eat.
4. In the market for a new slow cooker? I love mine!.