Slow Cooker Butternut Squash Soup

Soup is a staple in our house, and this Slow Cooker Butternut Squash Soup is constantly in the rotation. It’s creamy, slightly sweet, and has a little kick from curry power and red pepper flakes. This soup can be made in the slow cooker or on the stove top and can easily be made vegan using vegetable broth. Want to make this recipe in a flash? You can totally use pre-chopped butternut squash.

Ingredients

• 4 cups butternut squash cut into large cubes

• 1 yellow onion, chopped

• 1 granny smith apple, peeled and chopped

• 2-3 cups low sodium chicken

• 2 cloves garlic, peeled and smashed

• 1/4 tsp ground sage

• 1/4 tsp curry powder

• 1/4 tsp cinnamon

• 1/4 tsp red pepper flakes

• 1/8 tsp nutmeg

• 1 can full fat coconut milk

• 1 tbsp red wine vinegar

• 1 tbsp olive oil

• Salt and pepper to taste

Recipe

1. Sweat the onion in 1 tbsp olive oil with a pinch of salt over medium heat until softened

2. Add chopped apple to pan with onions and cook until slightly soft

3. Remove the pan from the heat and add the apple and onion mixture to the slow cooker

4. To slow cooker, add butternut squash, spices, and garlic

5. Pour enough chicken broth to cover the squash mixture

6. Cook in slow cooker on high for 4 hours

7. Using an immersion blender, blend ingredients until smooth

8. Add coconut milk and red wine vinegar, stir to combine

9. Season with salt and pepper to taste

Cook's Notes

• This recipe can be made on the stovetop as well. After adding broth, bring pot to a boil and reduce to simmer for 30-40 minutes until squash is completely softened.

• For a vegan option, use vegetable broth instead of chicken broth.

• I typically salt my soups at the end to avoid over-seasoning.