Slow Cooker Butternut Squash Soup
Warm comforting butternut squash soup is perfect for the change of season. And if you buy pre-chopped vegetables at the grocery store this simple recipe becomes even more easy. I'm lucky to live near Wegmans grocery store and Trader Joes, both of which have pre-cut butternut squash, carrots, celery and onion. What? I know I'm lucky!
Prep: 15 minutes
Cook Time: 3-4 hours on high setting; 6-8 hours on low setting
- 2 cups vegetable stock
- 2 cloves garlic, peeled and minced
- 1 carrot, peeled and diced
- 1 Granny Smith apple, cored and diced
- 1 medium butternut squash, peeled, seeded and diced
- 1 sprig fresh sage
- 1 white onion, diced
- 1/2 teaspoon salt, or more to taste
- 1/4 teaspoon freshly-ground black pepper, or more to taste
- 1/8 teaspoon cayenne, or more to taste
- pinch of ground cinnamon and nutmeg
- 1/2 cup canned coconut milk
- (optional garnishes: extra coconut milk and cayenne)
Add vegetable stock, garlic, carrot, apple, butternut squash, sage, onion, salt, pepper, cayenne, cinnamon and nutmeg to a slow cooker. Toss to combine.
Cook for 6-8 hours on low, or 3-4 hours on high, or until the squash is completely tender and mashes easily with a fork. Stir in the coconut milk.
Use an immersion blender to puree the soup until smooth. (Or you can transfer the soup in batches into a traditional blender, and puree until smooth, be careful with the hot liquid.) Taste, and season with additional salt, pepper, cayenne and/or cinnamon if needed.
Serve warm, with optional garnishes if desired.
~Recipe from Gimme some Oven