Go Back
Butternut squash soup

Butternut Squash Soup

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. Puree directly in the crockpot with an immersion blender 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.