Description
This Slow Cooker Butternut Squash Soup represents the pinnacle of seasonal comfort food without any of the guilt. It features a velvety, silk-like consistency and a complex flavor profile achieved through slow cooking, making it nutrient-dense and satisfying.
Ingredients
3–4 lbs Large Butternut Squash, peeled, seeded, and cubed into 1-inch pieces
1 large Granny Smith Apple, diced
1 medium Yellow Onion, diced
4 cloves Garlic, minced
4 cups Vegetable or Chicken Bone Broth, low-sodium
1/2 cup Full-Fat Coconut Milk
1–2 tbsp Maple Syrup
1 tbsp Avocado Oil
1 tbsp Fresh Sage and Thyme, finely chopped
Sea Salt & Black Pepper, to taste
Instructions
- Heat the Avocado Oil in a pan over medium heat. Sauté the diced onions and minced garlic for about 5 minutes until translucent and fragrant
- Place the cubed butternut squash, diced apple, and the sautéed onion mixture into the slow cooker
- Pour in the broth, Maple Syrup, fresh sage, and thyme. Ensure the liquid almost covers the vegetables. Season generously with sea salt and black pepper
- Cover the pot and cook on low for 6 to 8 hours or on high for 3 to 4 hours until the squash is fork-tender and falling apart
- Use an immersion blender to blend the mixture until completely smooth. Stir in the full-fat coconut milk, adjusting seasoning as needed
Notes
Do not skip sautéing the onions and garlic for enhanced flavors.
Fresh herbs provide a sophisticated note compared to dried herbs.
- Prep Time: 20 mins
- Cook Time: 6 to 8 hours
- Category: Dinner
- Method: Slow Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 210 kcal
- Sugar: 12g
- Sodium: 450mg
- Fat: 9g
- Saturated Fat: 6g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 7g
- Protein: 3g
- Cholesterol: 0mg