Slow Cooker Butternut Squash and Apple Soup

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.

Total Time

4hr 20min

4.2

4 Ratings

Author: Alexandra's Kitchen

Servings:

Ingredients

•

6 1/2 cups

Butternut Squash , cubed, peeled, deseeded

•

Onion , roughly chopped, peeled

•

Apple , roughly chopped

•

Medium Carrot , roughly chopped

•

1 tsp

Kosher Salt

•

2 1/2 cups

Water

or Low-Sodium Chicken/Vegetable Stock

•

1/2 cup

Unsweetened Coconut Milk

•

1 Tbsp

Olive Oil

•

3/4 cup

Thinly Sliced Leeks , rinsed

•

1 pinch

Sea Salt

•

to taste

Freshly Ground Black Pepper

Cooking Instructions

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.

Stir in the Unsweetened Coconut Milk (1/2 cup) .

Purée the soup in the slow cooker with an immersion blender until smooth. Taste and adjust seasoning accordingly.

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) .

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) .

Author's Notes

Yields 2 quarts.

Nutrition Per Serving

CALORIES

192

FAT

5.5 g

PROTEIN

3.1 g

CARBS

37.2 g