This sponsored post is written by TMP on behalf of Kroger Stores. The opinions and text are all ours. Thank you for supporting the brands we love.
Slow-Cooker Season + Squash Season = Glorious, Glorious Soup Season.
Squash—especially butternut squash—can be a little bit of a pain to prep. But once you’ve got the tough skin off and the squash cubed—we recommend using your knife to slice the skin off, rather than try to use a vegetable peeler—your work will be richly rewarded! And, if you’ve got a slow-cooker, it’ll do the cooking for you! We love to pair butternut squash with the warm flavor of curry powder and tangy, juicy Honeycrisp apples—piled high amidst all of the fresh produce at our local Kroger store, we just can’t resist their ruby red perfection!—for our simple and comforting, coconut milk-laced creamy autumn butternut squash soup recipe.
This Is the Best Butternut Squash Soup Recipe, EVER. Here’s Why:
We’ve mentioned this before, but a simple rule to remember when you’re trying to eat with the seasons is that what grows together goes together. In this case, we’re talking about rotund butternut squash, which come into season right along with Honeycrisp apples! Two classic fall flavors—both available at Kroger stores in their gorgeous fresh produce section—that make for a classic pairing. Combining them to make this simple, cozy vegan butternut squash soup was a no-brainer. To boost and compliment their autumnal richness, we also threw in:
- Fresh garlic and onion.
- Warming spices! Yellow curry powder and a dash of cayenne.
- Stock. Use veggie broth to make this easy squash soup vegan, or if you prefer chicken broth, that works too!
- Coconut milk. A can of full-fat coconut milk makes this silky soup into a really creamy luxury.
How to Make Butternut Squash Soup with Apple:
Our healthy butternut squash soup with apples and coconut milk is easy easy easy—we’re letting our Crock-Pot do all the work. Well, most of it anyway. Here’s how to make this butternut squash and apple soup:
- Peel and prep your Honeycrisp apples and butternut squash. Take care when peeling your butternut squash, as the skin can be quite tough.
- Pop the squash and apple pieces into a slow-cooker along with the broth and all of the aromatics. Set it and forget it! For about four hours.
- Blend the soup until it is silky smooth—we like to use an immersion blender for this step—and stir in the coconut milk while the soup is still hot.
- Serve!
Can You Freeze Butternut Squash Soup?
YES! This creamy butternut squash soup recipe is just made for freezing. Whether you’re stocking your own freezer, or bringing this soup to someone else as part of a meal train—it’s a crowd-pleaser!—it does really well in the freezer.
What to Serve with Butternut Squash Soup
Our creamy butternut squash soup could stand on its own as a simple lunch, or pair it with some crusty bread and a simple green salad for dinner. It would also be a great make-ahead starter for Thanksgiving. Or, serve it with one of these hearty salads:
- Curried Cauliflower Quinoa Salad
- Kale Caesar Salad
- Mediterranean Couscous Salad
- Maple Roasted Squash Salad
Tools You’ll Need:
- Crock-Pot, or other slow-cooker.
- Sharp knife.
- Immersion blender. (or a regular blender works, too. Just take care when blending hot liquids.)
- Cutting board.
Healthy, Easy, Seasonal, Delicious. What More Do You Need to Know?
Snap a photo of your Crock-Pot butternut squash soup and maybe even a video of the beautiful people you feed it to. Tag us on Instagram using @themodernproper and #themodernproper. Happy eating!
