We cannot say enough good things about butternut squash. In fact, it’s one of our favorite fall and winter squash varieties. You can spiralize it, cube it and roast it, or you can steam it and blend it into a soup. This recipe uses the Crockpot to tenderize the squash and achieve great depth of flavor with the other ingredients.
Butternut squash is rich in vitamins A & C, manganese, fiber, folate, and zinc. Make sure to taste the soup before serving. You shouldn’t need to adjust any of the seasonings, but you may want to add a pinch of this or that once the soup is blended.
- Prep Time: 15m
- Cook Time: 7h
- Total Time: 7h 15m
- 3 c low-sodium vegetable stock
- 2 cloves garlic, minced
- 1 medium apple, cored and cubed
- 3 lbs butternut squash, peeled, seeded and cubed
- 1 yellow onion, diced
- 2 -inch knob of fresh ginger, peeled and sliced
- 1 bay leaf
- 1 tsp. ground cinnamon
- 1/4 tsp. cayenne pepper
- 1/4 tsp. sea salt
- 1/4 tsp. pepper
- 1 (15 oz) can coconut milk
- fresh thyme (optional garnish)
- Add all of the ingredients, except the coconut milk and thyme, to a Crockpot or slow cooker.
- Gently mix the ingredients to combine, place the cover on the slow cooker, and cook on low for 7 hours.
- When the the soup is done cooking, remove the bay leaf and stir in the coconut milk.
- Blend the soup in batches by adding the soup to a blender until all of the soup is blended. If you have an immersion blender, you can blend the soup directly in the slow cooker.
- Ladle the soup into bowls and garnish with fresh thyme.