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Crockpot Butternut Squash Soup Recipe

Crockpot Butternut Squash Soup Recipe
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★★★★★

5.2 from 8 reviews

This Crockpot Butternut Squash Soup is a creamy, comforting, and flavorful vegetarian soup made with butternut squash, apples, and a hint of curry. Slow-cooked to perfection to develop deep caramelized onion flavors, it’s an easy, healthy, and warming meal perfect for fall and winter.

Ingredients

Scale

Soup Base

  • 2 tablespoons avocado oil
  • 4 cups yellow onion, thinly sliced
  • 1 tablespoon curry powder
  • ½ teaspoon sea salt
  • ½ teaspoon black pepper

Main Ingredients

  • 40 ounces butternut squash, chopped
  • 2 gala apples, cored and peeled
  • 1 cup water
  • 1 cup unfiltered apple cider

To Garnish

  • Pumpkin seeds
  • Coconut cream, coconut milk, or heavy cream for drizzling

Instructions

  1. Prepare the base: Add the avocado oil, thinly sliced onions, curry powder, sea salt, and black pepper into the bottom of a 6-quart slow cooker. Mix gently to combine all the ingredients evenly.
  2. Add the main ingredients: Layer the chopped butternut squash, peeled and cored apples, water, and unfiltered apple cider on top of the onion mixture without stirring. This layering allows the onions to caramelize at the bottom during cooking, enhancing the soup’s flavor.
  3. Slow cook: Cover and cook on low heat for 8 hours, allowing the squash, apples, and spices to soften and meld together beautifully.
  4. Blend the soup: Once cooked, use an immersion blender to puree the mixture until completely smooth and creamy. Taste and adjust seasoning with extra salt and pepper if needed.
  5. Serve: Ladle the warm soup into bowls and garnish with a drizzle of coconut cream, coconut milk, or heavy cream, and sprinkle with pumpkin seeds for added texture and flavor.
  6. Freeze for later: Allow any leftover soup to cool to room temperature, then portion into 1-cup or 2-cup containers or freezer-friendly trays. Freeze for up to 3 months. Defrost individual servings as needed for convenient reheating.

Notes

  • This soup can be made vegan by using coconut cream or coconut milk instead of heavy cream for drizzling.
  • For added depth, consider roasting the butternut squash before adding to the crockpot.
  • Adjust the curry powder amount based on your preferred spice level.
  • Use a high-powered immersion blender for a perfectly smooth texture.
  • Store leftovers in an airtight container in the refrigerator for up to 4 days if not freezing.

Nutrition

Keywords: butternut squash soup, crockpot soup, slow cooker soup, vegetarian soup, curry butternut squash, autumn recipes, easy soup, healthy soup, apple and squash soup

Find it online: https://kitchenbyclara.com/crockpot-butternut-squash-soup-recipe/