Go Back
velvety golden butternut squash soup in a shallow bowl with a swirl of cream and toasted pumpkin seeds in a wide horizontal shot, rustic linen napkin and bread alongside, warm wooden table, natural light, shallow depth of field, landscape orientation

Butternut Squash Soup

For the holidays, we offer a fresh butternut squash soup, slow simmered with apples and warm, cozy spices, then blended to velvety perfection.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 5 hours
Total Time 5 hours 15 minutes
Servings: 6 servings
Ingredients Method Notes

Ingredients
  

  • 3 lb butternut squash peeled and cubed
  • 1 large apple peeled and chopped
  • 1 medium yellow onion diced
  • 4 cups vegetable broth
  • 1/2 cup coconut milk
  • 1 tsp ground nutmeg
  • 1 tsp salt
  • 1/2 tsp cinnamon

Method
 

  1. Add the squash, apple, onion, broth, nutmeg, cinnamon, and salt to the crockpot.
  2. Cover and cook on low for 5 hours, until the squash is completely soft.
  3. Stir in the coconut milk.
  4. Using an immersion blender, puree the soup directly in the crockpot until smooth and creamy.
  5. Ladle into bowls and serve warm with a swirl of extra coconut milk.

Notes

No immersion blender? Blend in batches in a regular blender, venting the lid.