Description
A creamy, wholesome, and anti-inflammatory butternut squash soup perfect for autumn, made in a slow cooker for deep flavors.
Ingredients
Scale
- 3 cups vegetable stock
- 2–3 cloves garlic, minced
- 1 medium apple, cored and quartered
- 1 medium (about 3–4 lbs) butternut squash, peeled, seeded and chopped
- 1 red or yellow onion, diced
- 2” nob of fresh ginger, peeled and sliced
- 1 bay leaf
- 1 tsp ground cinnamon
- 1/4 tsp cayenne pepper
- 1/4–1/2 tsp sea salt
- 1/4–1/2 tsp pepper
- 1 (15 oz) can coconut milk
- fresh thyme, to garnish
Instructions
- Step 1: Add all ingredients EXCEPT for the coconut milk and fresh thyme to a slow cooker.
- Step 2: Toss gently to combine ingredients well.
- Step 3: Cook on LOW for 6-8 hours on low, or on HIGH for 3-4 hours.
- Step 4: Remove and discard the bayleaf then stir in the coconut milk.
- Step 5: Blend the soup until smooth.
- Step 6: Garnish with fresh thyme and serve warm.
Notes
An immersion blender is recommended for blending the soup directly in the slow cooker.
- Prep Time: 20 minutes
- Cook Time: 6 hours
- Category: Soup
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 306 kcal
- Sugar: 10 g
- Sodium: 600 mg
- Fat: 20 g
- Saturated Fat: 16 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 6 g
- Protein: 4 g
- Cholesterol: 0 mg
Keywords: butternut squash soup, crock-pot, vegan, anti-inflammatory, autumn comfort food, dairy-free