Crockpot Butternut Squash Soup
A delightful and easy-to-make soup that combines the sweet, nutty flavors of butternut squash with coconut milk and warm spices, perfect for chilly evenings.
Ingredients
Main Ingredients
- 1 tablespoon olive oil
- 1 medium white onion, peeled and diced
- 4 cloves garlic, peeled and minced
- 2 cups vegetable broth Serves as the soup base
- 1 large carrot, peeled and roughly chopped
- 1 medium Granny Smith apple, cored and roughly chopped Adds sweetness
- 1 medium butternut squash, peeled, seeded, and diced Star ingredient
- 1 sprig fresh sage
- 1/8 teaspoon cayenne pepper Optional spice
- 1 pinch ground cinnamon
- 1 pinch ground nutmeg
- 1/2 cup unsweetened coconut milk Adds creaminess
- Fine sea salt, to taste
- Freshly cracked black pepper, to taste
- Optional garnishes: smoked paprika, extra coconut milk drizzle
Instructions
Preparation
- Heat the olive oil in a skillet over medium heat. Sauté the diced onion and minced garlic until the onions become translucent, about 5 minutes.
- Transfer the sautéed onion and garlic to your crockpot.
- Pour in the vegetable broth, then add the chopped carrot and Granny Smith apple.
- Peel, seed, and dice the butternut squash into equal pieces, then add to the crockpot along with fresh sage, cayenne pepper, cinnamon, and nutmeg.
Cooking
- Set your crockpot to low for 4 to 6 hours or high for 2 to 3 hours, until the butternut squash and carrot are tender.
- Remove the sage sprig, then use an immersion blender to blend the mixture to your desired smoothness.
- Stir in the unsweetened coconut milk and adjust seasoning with salt and pepper.
Serving
- Ladle the soup into bowls and garnish with smoked paprika or extra coconut milk as desired.
- Serve with a side salad or crusty bread for a complete meal.
- Offer freshly cracked black pepper on the side for extra seasoning.
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Notes
For meal prep, chop vegetables ahead and store in the refrigerator. For added protein, include chickpeas or white beans. Experiment with spices and flavors for variations.