Crockpot Butternut Squash Soup with Apple
Made with butternut squash, apple, carrots, cinnamon, turmeric, and coconut milk, this recipe for crockpot butternut squash soup with apple is easy to prepare, and full of healthy, nourishing flavor!
- 1 medium yellow onion chopped
- 2 cups chopped carrot
- 2 cups chopped apple (such as Honeycrisp)
- 6 cups chopped butternut squash
- 2 cloves garlic
- 2 tsp kosher salt divided
- 1 tsp turmeric
- 1 tsp ground cinnamon
- 1 quart vegetable stock
- 1 cup coconut milk (from a can)
- 1 tbsp apple cider vinegar
Optional Serving Suggestions
- hot sauce, fresh sage, toasted pumpkin seeds, sour cream, freshly ground pepper, Smokey Maple Roasted Chickpeas
Add the onion, carrot, apple, butternut squash, garlic, 1 ½ teaspoons salt, turmeric, cinnamon and stock to a 6-quart slow cooker. Do not add the coconut milk -- that will be added at the end.
Cover and cook on high for 4-5 hours or on low for 6-7 hours, or until the vegetables are very tender.
Uncover and add the coconut milk. Using an immersion blender, blend until very smooth. Alternatively, working in batches, carefully ladle the soup into a blender and blend on high until smooth.
Add the cider vinegar, stirring to combine. Taste and add additional salt if desired. Serve with any toppings you like.
The consistency of this soup is very traditional for a butternut squash soup.
If you prefer something thicker, though, you can always add 1-2 peeled and chopped potatoes to the mix.
Calories: 196kcal | Carbohydrates: 32g | Protein: 3g | Fat: 8g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 1448mg | Potassium: 799mg | Fiber: 6g | Sugar: 12g | Vitamin A: 22370IU | Vitamin C: 36mg | Calcium: 101mg | Iron: 3mg