Print the recipe for Slow Cooker Butternut Squash Soup

Click the button below or select 'File > Print...'

Slow Cooker Butternut Squash Soup

two bowls of slow cooker butternut squash apple soup with a coconut milk drizzle on top
  • Serves:  8
  • Prep Time:  5 min
  • Cook Time:  4 hrs

Ingredients

  • 4 pounds butternut squash, peeled and cubed
  • 1 small yellow onion, diced
  • 2 Honeycrisp apples, peeled and diced
  • 1 tablespoon curry powder
  • 4 garlic cloves, minced
  • 1/4 teaspoon cayenne pepper
  • 2 teaspoons kosher salt
  • 4 cups vegetable or chicken stock
  • 1 (13.5-ounce) can full-fat coconut milk

Method

  1. In the slow cooker pot, combine the squash, apple, onion, garlic, stock, curry powder, salt, and cayenne pepper. Cover and cook on high for 4 hours.

  2. Using an immersion blender, blend the soup directly in the pot until completely smooth, about 2 minutes. Add the coconut milk and stir to combine. To serve, ladle into a bowl and top with a drizzle of coconut milk and freshly cracked pepper.

Note: This soup freezes very well!