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Slow Cooker Butternut Squash and Apple Soup
Recipe

11 INGREDIENTS • 5 STEPS • 4HRS 20MINS

Slow Cooker Butternut Squash and Apple Soup

4.2
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.
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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/
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.
4HRS 20MINS
Total Time
$3.22
Cost Per Serving
Ingredients
Servings
4
US / Metric
Butternut Squash
6 1/2 cups
Butternut Squash, cubed, peeled, deseeded
Onion
1
Onion, roughly chopped, peeled
Apple
1
Apple, roughly chopped
Carrot
1
Medium Carrot, roughly chopped
Kosher Salt
1 tsp
Kosher Salt
Water
2 1/2 cups
Water
or Low-Sodium Chicken/Vegetable Stock
Unsweetened Coconut Milk
1/2 cup
Unsweetened Coconut Milk
plus more for garnish
Olive Oil
1 Tbsp
Olive Oil
Leek
3/4 cup
Thinly Sliced Leek, rinsed
white part only
Sea Salt
1 pinch
Sea Salt
Freshly Ground Black Pepper
to taste
Freshly Ground Black Pepper
Nutrition Per Serving
VIEW ALL
Calories
192
Fat
5.5 g
Protein
3.1 g
Carbs
37.2 g
Add to plan
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Slow Cooker Butternut Squash and Apple Soup
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author_avatar
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/

Author's Notes

Yields 2 quarts.
Cooking InstructionsHide images
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 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 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 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 Leek (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).
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).
Tags
view more tags
Appetizers
Dairy-Free
Gluten-Free
Comfort Food
Slow Cooker
Healthy
Shellfish-Free
Kid-Friendly
Dinner
Vegan
Fall
Vegetarian
Vegetables
Soup
Winter
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