Hey there, soup lovers!
Are you ready for some cozy comfort food? I’ve got a recipe that’s going to warm your heart.
Today, I’m sharing my delicious crockpot butternut squash soup.
It’s creamy, flavorful, and made with just a few ingredients.
Plus, it cooks itself while you relax!
Grab your crockpot, and let’s dive into this tasty goodness!
Suggestions for Ingredient Substitution
For the butternut squash, acorn squash or pumpkin can be used as alternatives, offering similar texture and flavor profiles while maintaining the soup’s nutritional value. Adjust cooking time slightly as needed, as these substitutes may cook faster or slower than butternut squash. Coconut milk can be replaced with unsweetened almond milk or cashew cream for those seeking a different flavor or to reduce saturated fat content. Use the same amount as called for in the recipe. Veggie broth can be substituted with chicken broth for non-vegetarians or a low-sodium vegetable bouillon dissolved in water for a more concentrated flavor. Adjust the salt content accordingly when using bouillon, as it may be saltier than regular broth.
| Preparation Time | 10-15 minutes |
| Cooking Time | 120-360 minutes |
| Total Time | 130-375 minutes |
| Level of Difficulty | Easy |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 300-350
- Protein: 5-8 g
- Fat: 15-20 g
- Carbohydrates: 40-45 g
Ingredients
- freshly ground black pepper
- 1 pinch ground cinnamon (for warmth and subtle spice)
- 1/8 tsp cayenne pepper
- unsweetened coconut milk for garnish
- 2 cups vegetable broth (low sodium preferred)
- 1 tbsp olive oil
- 1 white onion (diced)
- 1 pinch ground nutmeg
- 4 garlic cloves (minced)
- 1/2 cup unsweetened coconut milk (full-fat for creaminess)
- 1 Granny Smith apple (cored and chopped)
- smoked paprika for garnish
- 1 medium butternut squash (peeled, seeded, and cubed into 1-inch pieces)
- 1 sprig fresh sage
- fine sea salt
- 1 carrot (peeled and chopped)
Step 1: Sauté Aromatics
For the stovetop method, heat olive oil in a large stockpot over medium-high heat.
Add the chopped onion and sauté for 5 minutes, stirring occasionally until it becomes softened and translucent.
Then, add the garlic and continue sautéing for 1 to 2 more minutes, stirring frequently, until fragrant.
Step 2: Combine Ingredients
Add the vegetable broth, diced carrot, apple, butternut squash, sage, cayenne, cinnamon, and nutmeg to the pot.
Stir to combine all the ingredients thoroughly.
Bring the mixture to a simmer, cover the pot, reduce the heat to medium-low, and let it simmer for 20-30 minutes, or until the vegetables are tender and can be easily mashed with a fork.
Step 3: Add Coconut Milk and Blend
Remove and discard the sage from the pot.
Stir in the coconut milk.
Use an immersion blender to purée the soup until it is smooth and creamy.
Alternatively, you can purée the soup in batches using a traditional blender, following safety instructions to prevent splatters.
Step 4: Season and Serve
Taste the soup and season generously with salt and pepper as needed.
Serve the soup warm, garnished with any desired toppings like fresh herbs or a drizzle of coconut milk, and enjoy!
