Slow Cooker Butternut Squash Soup Recipe
This creamy butternut squash soup recipe for your Crockpot is a warm and hearty vegan soup that's conveniently made in the slow cooker.
- Preparation:
- Cooking:
- Total:
- Serves: 10 persons
Ingredients
- 1tablespoon olive oil
- 1medium yellow onion, diced
- 2cloves garlic, minced
- 2fresh thyme sprigs
- 2medium apples (about 3/4 pound total)
- 2medium butternut squash (about 6 pounds total), peeled and cubed
- 3cups vegetable broth
- 1teaspoon seasoned salt
- ½teaspoon freshly ground black pepper
- ½teaspoon ground nutmeg
- ¼teaspoon cayenne pepper
- ¾cup light coconut milk
- Toasted pumpkin seeds, chopped herbs, dairy free yogurt, for garnish
Instructions
Step 1
Gather the ingredients.Step 2
Heat the oil in a medium skillet on medium-high heat. When the oil shimmers, add the onion and sauté until translucent, about 3 minutes. Add the garlic and sauté until just fragrant, about 30 seconds.Step 3
Core and coarsely chop the apples. It’s ok to leave them unpeeled and on the larger side.Step 4
Add the onion-garlic mixture, apples, thyme sprigs, butternut squash, vegetable broth, season salt, black pepper, nutmeg, and cayenne pepper to a large slow cooker. Cover and cook until the squash and apples are very tender, on low for 8 hours, or high for 4 hours.Step 5
Remove and discard the thyme sprigs. Add coconut milk and purée with an immersion blender. Adjust the seasoning to taste. Alternatively, purée the soup in batches a blender.Step 6
Serve topped with a dollop of dairy-free yogurt and garnish with toasted pumpkin seeds and herbs, if desired.