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RECIPE
11 INGREDIENTS5 STEPS4hr 20min

Slow Cooker Butternut Squash and Apple Soup

4.3
4 Ratings
This Slow Cooker Butternut Squash and Apple Soup couldn't be simpler to whip up! The flavors are so pure; the apple and carrots provide a touch of sweetness and the coconut milk a hint of richness.
Slow Cooker Butternut Squash and Apple Soup Recipe | SideChef
This Slow Cooker Butternut Squash and Apple Soup couldn't be simpler to whip up! The flavors are so pure; the apple and carrots provide a touch of sweetness and the coconut milk a hint of richness.
Alexandra's Kitchen
Alexandra Stafford is the blogger behind Alexandra's Kitchen, a food blog featuring mostly simple, sometimes fussy but always seasonal recipes.
http://www.alexandracooks.com/
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Fulfilled by
Alexandra's Kitchen
Alexandra Stafford is the blogger behind Alexandra's Kitchen, a food blog featuring mostly simple, sometimes fussy but always seasonal recipes.
http://www.alexandracooks.com/
4hr 20min
Total Time
$3.23
Cost Per Serving

Ingredients

US / METRIC
Servings:
4
Serves 4
6 1/2 cups
Butternut Squash , cubed, peeled, deseeded
1
Onion , roughly chopped, peeled
1
Apple , roughly chopped
1
Medium Carrot , roughly chopped
2 1/2 cups
Water
or Low-Sodium Chicken/Vegetable Stock
1/2 cup
Unsweetened Coconut Milk
plus more for garnish
1 Tbsp
3/4 cup
Thinly Sliced Leeks , rinsed
white part only
1 pinch
to taste
Freshly Ground Black Pepper
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Nutrition Per Serving

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CALORIES
193
FAT
5.7 g
PROTEIN
3.1 g
CARBS
37.2 g

Author's Notes

Yields 2 quarts.

Cooking Instructions

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Step 1
Place the Butternut Squash (6 1/2 cups) , Onion (1) , Apple (1) , Carrot (1) , and Water (2 1/2 cups) in a slow cooker. Add Kosher Salt (1 tsp) . Cover and cook on high for 4 hours or on low for 8 hours, until the squash and carrots are cooked through.
Step 2
Stir in the Unsweetened Coconut Milk (1/2 cup) .
Step 3
Purée the soup in the slow cooker with an immersion blender until smooth. Taste and adjust seasoning accordingly.
Step 4
For the garnish: Heat a medium skillet over medium-low heat. Add the Olive Oil (1 Tbsp) and bottom part of Leeks (3/4 cup) and cook, stirring occasionally, until golden and crisp, about 10 minutes. Season with Sea Salt (1 pinch) .
Step 5
To serve, pour the soup into 6 serving bowls and garnish with the crispy leeks. Drizzle with more coconut milk if desired. Add Freshly Ground Black Pepper (to taste) .
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Nutrition Per Serving
Calories
193
% Daily Value*
Fat
5.7 g
7%
Saturated Fat
2.1 g
11%
Trans Fat
0.0 g
--
Cholesterol
0.0 mg
0%
Carbohydrates
37.2 g
14%
Fiber
6.3 g
22%
Sugars
10.2 g
--
Protein
3.1 g
6%
Sodium
655.1 mg
28%
Vitamin D
--
--
Calcium
156.9 mg
12%
Iron
2.2 mg
12%
Potassium
954.9 mg
20%
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