Servings: 4 Servings
Crock Pot Butternut Squash Soup
Creamy Crock Pot Butternut Squash Soup is easy to prepare and a marvelous go-to during the fall and winter months! Make it for your holiday table!
Equipment
Ingredients
- 2 Tbsp coconut oil or olive oil
- 1 large yellow onion diced
- 3 large cloves 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 to 5 cups low-sodium vegetable stock or chicken broth to desired consistency
- 2/3 cup full-fat canned coconut milk
- 1 Tbsp pure maple syrup
- 3/4 teaspoon salt or more to taste
- ¼ tsp ground coriander
- 1 tsp ground cinnamon
- Pinch ground nutmeg
- 1/8 teaspoon red pepper flakes optional
Instructions
- Heat the coconut oil over medium-high and add the chopped onion. Saute, stirring occasionally, until onion begins turning golden brown, about 8 to 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 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.
- Use an immersion blender to blend the soup to your desired consistency. If you don't own an immersion blender, allow the soup to cool significantly before transferring it to a high-powered blender such as a Vitamix or a BlendTec. This will need to be done in batches, as the volume of the soup is too large for one batch. Serve with a drizzle of olive oil (or coconut milk), chopped pistachios and pecans.
Nutrition
Serving: 1Serving, Calories: 271kcal, Carbohydrates: 41g, Protein: 12g, Fat: 13g, Fiber: 10g, Sugar: 20g