Slow Cooker Butternut Squash Soup

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Here’s a simple and delicious Slow Cooker Butternut Squash Soup recipe that's perfect for fall. It’s creamy, flavorful, and requires minimal effort—just toss everything in the crockpot and let it do the work!

Slow Cooker Butternut Squash Soup

Ingredients:

• 1 large butternut squash, peeled and cubed (about 4-5 cups)

• 2 medium carrots, peeled and chopped

• 1 medium apple (Granny Smith or Honeycrisp), peeled, cored, and chopped

• 1 small onion, diced

• 3 garlic cloves, minced

• 4 cups vegetable broth (or chicken broth for non-vegetarian)

• 1 tsp ground cinnamon

• 1/2 tsp ground nutmeg

• Salt and pepper to taste

• 1/2 cup coconut milk or heavy cream (for creaminess)

• Optional toppings: toasted pumpkin seeds, croutons, or a drizzle of extra coconut milk/cream

Instructions:

1. Prep the Ingredients

   • Peel and cube the butternut squash, chop the carrots, apple, and onion, and mince the garlic.

2. Add to Crockpot

   • Place the butternut squash, carrots, apple, onion, and garlic into the slow cooker. Pour in the vegetable (or chicken) broth, then add the cinnamon, nutmeg, salt, and pepper.

3. Cook

   • Set your slow cooker to low for 6-8 hours or high for 4-5 hours. Cook until the butternut squash and carrots are very tender.

4. Blend the Soup

   • Once cooked, use an immersion blender to puree the soup until smooth. If you don’t have an immersion blender, carefully transfer the soup in batches to a blender, blending until smooth.

5. Add Creaminess

   • Stir in the coconut milk or heavy cream for added creaminess. Taste and adjust seasoning if necessary.

6. Serve

   • Ladle the soup into bowls and top with optional toppings like toasted pumpkin seeds or a swirl of coconut milk.

Enjoy!

This butternut squash soup is the ultimate fall comfort food. It's perfect as a light dinner or starter, and the leftovers taste even better the next day!