CROCK-POT BUTTERNUT SQUASH SOUP
This Crock-Pot Butternut Squash Soup is creamy, cozy, and naturally sweet with warm spices. It slow-cooks to perfection, making it an easy, comforting fall or winter meal. Perfect for busy weeknights, meal prep, or holiday gatherings.
Ingredients
- 1 large butternut squash peeled and cubed
- 1 medium onion chopped
- 2 carrots chopped
- 2 apples peeled and chopped
- 3 cups vegetable broth
- 1 cup coconut milk or heavy cream
- 2 cloves garlic minced
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon cinnamon
- ¼ teaspoon nutmeg
- 1 tablespoon olive oil
- Pumpkin seeds or fresh herbs for garnish
Instructions
- Prepare Ingredients: Add squash, onion, carrots, apples, garlic, salt, pepper, cinnamon, and nutmeg to the Crock-Pot.
- Add Liquid: Pour in vegetable broth and drizzle olive oil on top.
- Cook: Cover and cook on Low for 6–8 hours or High for 3–4 hours, until vegetables are tender.
- Blend: Use an immersion blender to purée until smooth.
- Finish: Stir in coconut milk or heavy cream for creaminess.
- Serve: Ladle into bowls and garnish with herbs or pumpkin seeds.
Notes
- Make Ahead: Perfect for meal prep; flavors deepen after chilling.
- Customizing the Flavor: Add curry powder for a spicy twist or maple syrup for extra sweetness.
- Serving Suggestions: Serve with crusty bread, grilled cheese, or a fall salad.
- Allergy-Friendly Options: Use coconut milk for a dairy-free version.
- Storage Tips: Refrigerate up to 4 days or freeze up to 3 months.