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
- 1 tablespoon olive oil
- 1 white onion, peeled and chopped
- 4 garlic cloves, peeled and finely chopped
- 2 cups veggie broth
- 1 carrot, peeled and chopped into chunks
- 1 granny smith apple, cored and chopped into chunks
- 1 medium butternut squash (about 3-4 lb), peeled, seeded, and diced
- 1 sprig fresh sage
- 1/8 teaspoon cayenne pepper
- Pinch of ground cinnamon and nutmeg
- 1/2 cup coconut milk (unsweetened)
- Fine sea salt and freshly ground black pepper, to your liking
- Optional toppers: smoked paprika, an extra touch of unsweetened coconut milk, or see other ideas above
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!
Optional Slow Cooker Method
For the slow cooker option, add olive oil (optional), onion, garlic, vegetable broth, carrot, apple, butternut squash, sage, cayenne, cinnamon, and nutmeg to a small (4-quart) or large (6-quart) slow cooker.
Toss briefly to combine everything.
Cook on low for 4-6 hours or on high for 2-3 hours until the squash is completely tender.
Remove the sage, stir in the coconut milk, and purée the soup as instructed above.
Serve warm and enjoy!
Optional Instant Pot Method
For those using an Instant Pot, press the “Sauté” button and heat the olive oil.
Sauté the onion for 5 minutes until soft, then add garlic for another 1-2 minutes.
Add the remaining ingredients: vegetable broth, carrot, apple, butternut squash, sage, cayenne, cinnamon, and nutmeg.
Secure the lid, set the vent to “Sealing,” and pressure cook on high for 8 minutes, followed by a quick release.
Discard the sage, add coconut milk, and use an immersion or traditional blender to purée.
Season the soup before serving.
