Oh, the magic of autumn—it’s not just about the leaves, but the flavors too! Imagine cozying up with a bowl of butternut squash soup, its warmth wrapping around you like your favorite knitted scarf. This slow cooker recipe is like a hug for your taste buds, with a dash of nostalgia that might just remind you of grandma’s kitchen.
Steps
- Lightly spray your slow cooker with nonstick spray. In a medium saucepan, heat olive oil over medium heat, and sauté the chopped onion until it softens and becomes fragrant, about 8 to 10 minutes. Transfer the cooked onion to the slow cooker.
- Prepare the butternut squash by trimming off both ends and peeling it with a vegetable peeler. Cut it in half lengthwise, remove the seeds, and chop it into 3/4-inch cubes. Add these cubes to the slow cooker.
- Into the slow cooker, add the diced apples, broth, salt, nutmeg, black pepper, and cayenne pepper. Cover and cook on the LOW setting for 6 to 8 hours or on HIGH for 3 to 4 hours, until the squash and apples are tender.
- Pour in 3/4 cup of coconut milk and use an immersion blender to puree the soup until smooth. If you prefer a thinner soup, gradually add more coconut milk to reach the desired consistency.
- Taste the soup and adjust the seasonings as needed. Serve the hot soup with your choice of toppings, such as toasted pumpkin seeds, fresh sage, or a dollop of yogurt. Enjoy your comforting bowl of butternut squash soup!
Ingredients
- 1 tablespoon extra-virgin olive oil
- 1 medium yellow onion, diced (about 1 1/2 cups)
- 2 medium butternut squash (approximately 6 pounds total)
- 2 medium apples, cored and roughly diced (using a mix of sweet and tart varieties is recommended)
- 2 cups low-sodium vegetable broth or chicken broth
- 1 teaspoon kosher salt
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground black pepper (white pepper can be used for a milder taste and to avoid black specks in the soup)
- 1/4 teaspoon cayenne pepper
- 3/4 cup light coconut milk (up to 1 1/2 cups from a 14-ounce can may be used)
- Toasted pumpkin seeds
- Chopped fresh sage
- Coconut cream, coconut yogurt (for a dairy-free option), or regular nonfat Greek yogurt (if dairy-free is not required)
Nutritional Values
Calories: 1240kcal | Carbohydrates: 248g | Protein: 24g | Fat: 32g | Saturated Fat: 16g | Sodium: 2664mg | Potassium: 6240mg | Fiber: 40g | Sugar: 80g | Vitamin A: 159856IU | Vitamin C: 336mg | Calcium: 784mg | Iron: 16mg
FAQ
- Can I use frozen butternut squash for this soup?
- Yes, you can use frozen butternut squash. You have two options: either thaw it in the refrigerator overnight and pat it dry before using, or add the frozen cubes directly to the slow cooker and extend the cooking time.
- What can I use as a substitute for coconut milk?
- If you prefer to avoid coconut milk, you can substitute it with chicken or vegetable stock. For a richer texture, consider using a mix of stock and half-and-half.
- Is this butternut squash soup vegan and gluten-free?
- Yes, this recipe is both vegan and gluten-free as written, making it suitable for those dietary preferences.
- How should I store and reheat leftover soup?
- Store the cooled soup in an airtight container in the refrigerator for up to five days. To reheat, warm it in a pot on the stove over medium-low heat or use a microwave-safe bowl and reheat gently. Add broth if needed to achieve your desired consistency.
- What are some good toppings for butternut squash soup?
- Delicious toppings include a dollop of Greek yogurt or coconut yogurt, toasted pumpkin seeds, and fresh sage. These additions can enhance the flavor and provide extra protein.
Tips
- Sauté the Onion: While it might be tempting to skip this step, taking the time to sauté the onion before adding it to the slow cooker enhances the soup’s flavor, providing a richer and more complete taste.
- Thicken with Coconut Milk: For a creamy texture without using cream, incorporate coconut milk. This not only adds richness but also keeps the dish vegan-friendly. Adjust the amount based on your desired consistency.
- Use Frozen Squash as Needed: If you have frozen butternut squash, either thaw it beforehand and pat it dry, or add it directly to the slow cooker and extend the cooking time slightly to ensure it’s tender.
- Enhance with Toppings: Consider garnishing your soup with a dollop of Greek yogurt or toasted pumpkin seeds for added texture and flavor. Fresh sage can also add a fragrant, herbal note.
Equipment
- Programmable Slow Cooker – Essential for cooking the soup slowly over several hours.
- Immersion Blender – Useful for pureeing the soup directly in the slow cooker without transferring to another appliance.
- Sharp Chef’s Knife – Important for chopping ingredients like butternut squash and onions.
- Cutting Board – Needed for safely cutting vegetables and other ingredients.
- Ladle – Helpful for serving the soup and transferring it to storage containers.
