Slow Cooker Butternut Squash Apple Soup

Name: Slow Cooker Butternut Squash Apple Soup
Prep time: 10 min
Cook time: 5 h
Total time: 5 h 10 min
Yield: 6 cups
Ingredients: 2 cups vegetable stock; 2 lbs. butternut squash (seeds removed, peeled and cubed); 2 apples (of your choice {peeled cored and diced} - I like to use a sweeter apple); 1/2 sweet onion (chopped); 2 cloves garlic (minced); 1/4 teaspoon nutmeg; 1/2 teaspoon cinnamon; 1/4 teaspoon cayenne red pepper ({optional}); 1/2 teaspoon ginger; 1 teaspoon curry; 1/2 teaspoon coriander; 1/2 cup coconut milk; apples; Parsley; Crushed red pepper ({optional})

Slow Cooker Butternut Squash Apple Soup is a creamy fall soup that will warm you up.

Prep10 min
Cook5 hr
Total5 hr 10 min
Makes6 cups
Calories148

Ingredients

6 cups

2 cups vegetable stock
2 lbs. butternut squash (seeds removed, peeled and cubed)
2 apples (of your choice {peeled cored and diced} - I like to use a sweeter apple)
1/2 sweet onion (chopped)
2 cloves garlic (minced)
1/4 teaspoon nutmeg
1/2 teaspoon cinnamon
1/4 teaspoon cayenne red pepper ({optional})
1/2 teaspoon ginger
1 teaspoon curry
1/2 teaspoon coriander
1/2 cup coconut milk
apples
Parsley
Crushed red pepper ({optional})

Method

1
Place all of the ingredients in a slow cooker except the coconut milk and the garnishes and cook on high for 3-4 hours or low for 5-6 hours. Once the soup is done cooking stir in the coconut milk.
2
Use an immersion blender or a regular blender and blend the soup in batches to your liking.
3
Garnish with fresh apples and parsley.

Notes

You could use whatever apple you like. I tend to prefer the sweeter apples. You can leave the cayenne pepper and crushed red pepper out all together. Feel free to use cream or milk in place of the coconut milk. For a creamier texture stick to cream or coconut milk though.

Per serving

Carbs29 g
Protein2 g
Fat4 g
Fiber5 g

Also filed under

Soups Slow Cooker

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