Creamy dairy-free crock pot butternut squash soup made easily in your slow cooker. This healthful and easy recipe is a cozy meal for chilly days and evenings.
This post is sponsored by Vital Proteins.
During fall and winter, soup of all varieties become a staple in my home. From meaty, potato-y, rice-y, creamy, or vegetable-packed, to bean-esque and hearty, I love them all! Creamy winter squash soups tend to be my go-to for lunches once the weather turns cold – they’re so easy to make in volume, and they’re fun to sip on out of an over-sized mug. Butternut squash soup has been one of my seasonal favorites for years, and lately I’ve taken to preparing it in a crock pot.
Preparing this soup is just the easiest. I like to saute the onion and garlic first for added flavor, but in a pinch, you can simply toss every dang ingredient into the slow cooker, turn it on, and have a flavorful soup 4 to 6 hours later. Simply transfer the chunky soup from your slow cooker to your blender to make it ultra creamy and silky smooth.
My only hangup with creamy soups is they tend to lack protein, making them not very well-balanced from a nutritional standpoint. Boy oh boy, do I have a solution for us all! I add a few scoops of Vital Proteins Pasture-Raised Grass-Fed Collagen Peptides to the blender once I’m at the blending stage of the recipe, which supplements that much-needed protein, along with a host of other health benefits. Plus, you can’t even detect this powder’s existence in your food and drink recipes. It is entirely flavorless and dissolves in both hot and cold water, leaving you with the original flavor of the soup. So if you’re like me and you love a great carby soup but desire a protein-infusion to balance it out, this recipe’s your jam!
Adding three scoops of the Collagen Peptides gifts 27 grams of protein to the crock pot butternut squash soup, not to mention the building blocks for your bone, tissue, nails, hair, cartilage, and joint health. Collagen is necessary for maintaining the overall strength of your bone structure – the protein quite literally is your backbone. Getting enough collagen in your diet supports your body’s ability to heal and rejuvenate any past damage from injuries or poor diet, and protects against the normal wear and tear of age. Learn more about the health benefits of collagen HERE.
Let’s talk soup consistency. I tend to like my creamy soups on the thinner/sip-able side rather than thick. You can adjust the amount of broth you use depending on how thick you like your soup. For a thicker soup, use 2 to 3 cups of broth, and for a thinner soup, use 5 (or more). You can also adjust your level of cinnamon and coconut milk as desired. Enjoy this cozy fall butternut squash soup, and have a great weekend!
Crock Pot Butternut Squash SoupPrint
- 2 tablespoons coconut oil or olive oil
- 1 large yellow onion diced
- 3 cloves large garlic minced
- 2 sprigs fresh thyme
- 1 medium butternut squash peeled, seeded and diced
- 1 large carrot peeled and chopped
- 1 large apple peeled, cored, and diced, I used a Pink Lady
- 3 cups to 5 low-sodium vegetable stock or chicken broth to desired consistency
- 2/3 cup full-fat canned coconut milk
- 1 teaspoon pure maple syrup
- 3/4 teaspoon salt or more to taste
- ¼ teaspoon ground coriander
- 1/8 teaspoon ground cinnamon
- Pinch ground nutmeg
- 1/8 teaspoon red pepper flakes optional
- 3 scoops Vital Proteins Pasture-Raised Grass-Fed Collagen Peptides powder
- Heat the coconut oil over medium-high and add the chopped onion. Saute, stirring occasionally, until onion turns brown, about 12 minutes. Add the garlic and continue cooking another 2 minutes. Transfer the onion and garlic to your slow cooker.
- Add the remaining ingredients for the soup, except for the collagen peptides, to the slow cooker. Cook on low for 6 to 8 hours (or on high for 4 to 5 hours), or until butternut squash is soft and cooked through.
- Transfer the soup to a blender along with the collagen peptides, and blend until completely smooth (this will likely need to be done in batches. Serve with a drizzle of olive oil (or coconut milk), chopped pistachios and pecans.