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Creamy Crock-pot Butternut Squash Soup

Creamy Crock-pot Butternut Squash Soup for Cozy Autumn Vibes

This Creamy Crock-pot Butternut Squash Soup is the perfect warm and hearty dish for autumn evenings.
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Prep Time 15 minutes
Cook Time 6 hours
Total Time 6 hours 15 minutes
Servings: 6 cups
Course: Soups
Cuisine: Vegan
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Soup
  • 4 cups Vegetable Stock Substitute with chicken stock for non-vegan version.
  • 2-3 cloves Garlic, minced Fresh garlic enhances flavor.
  • 1 medium Apple, cored and quartered Use any firm variety like Granny Smith.
  • 1 medium Butternut Squash, peeled, seeded, and chopped Can substitute with pumpkin or sweet potatoes.
  • 1 Onion, diced Yellow or red onion works best.
  • 2 inches Fresh Ginger, peeled and sliced Use ground ginger (1 tsp) for convenience.
  • 1 Bay Leaf Discard before serving.
  • 1 tsp Ground Cinnamon Nutmeg can be an alternative.
  • 1/4 tsp Cayenne Pepper, optional Adjust or omit based on preference.
  • 1/2 tsp Sea Salt Adjust to taste.
  • 1/2 tsp Black Pepper Adjust to taste.
  • 1 15 oz can Coconut Milk Almond milk is a lighter substitute.
  • Fresh Thyme Used as a garnish; can be omitted.

Equipment

  • Crock Pot

Method
 

Step-by-Step Instructions for Creamy Crock-pot Butternut Squash Soup
  1. Begin by peeling, seeding, and chopping the butternut squash into uniform pieces for even cooking. Dice the onion, mince the garlic, quarter the apple, and slice the fresh ginger.
  2. In your slow cooker, combine the prepared butternut squash, onion, garlic, apple, and ginger. Add the vegetable stock, bay leaf, ground cinnamon, and cayenne pepper, ensuring everything is well-mixed.
  3. Cover the Crock-pot and set it to cook on LOW for 6 to 8 hours or HIGH for 3 to 4 hours.
  4. Once cooked, carefully discard the bay leaf from your soup. Stir in the creamy coconut milk and blend the soup until smooth and velvety.
  5. Taste the soup and adjust the seasoning. Ladle the soup into bowls and garnish with fresh thyme.

Nutrition

Serving: 1cupCalories: 250kcalCarbohydrates: 40gProtein: 3gFat: 10gSaturated Fat: 9gSodium: 500mgPotassium: 700mgFiber: 6gSugar: 6gVitamin A: 8000IUVitamin C: 25mgCalcium: 40mgIron: 1.5mg

Notes

Ensure butternut squash is chopped into similar sizes for even cooking. Cool the soup briefly if using a traditional blender to avoid splatters.

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