Slow Cooker Butternut Squash and Apple Soup
Ingredients
The soup
-
2
lbs.
butternut squash, peeled, seeded, and cubed
-
1
unit
onion, peeled and roughly chopped or 1 leek (white part only, rinsed and roughly chopped)
-
1
unit
apple, roughly chopped, no need to peel
-
1
medium
carrot, roughly chopped
-
to taste
unit
kosher salt
-
to taste
unit
pepper
-
2 ½
cups
water or low-sodium chicken or vegetable stock
-
½
cup
unsweetened coconut milk, plus more to taste
The garnish
-
1
tablespoon
olive oil
-
¾
cup
thinly sliced leeks, white part only, rinsed if necessary
-
pinch
unit
sea salt
Instructions
- Add the chopped squash, onion or leek, apple, carrot, and water or stock to the slow cooker.
- If using water, add 1 tablespoon of kosher salt. If using stock, add a pinch of salt.
- Cover and cook on high for 4 hours or on low for 8 hours until the squash and carrots are tender.
- Stir in the coconut milk and puree the soup until smooth using an immersion blender.
- For the optional garnish, heat olive oil in a skillet and cook the leeks until golden and crisp.
- Serve the soup in bowls and garnish with crispy leeks and additional coconut milk if desired.
Nutrition Facts (estimated)
Servings
6
Calories
250
Total fat
10g
Total carbohydrates
38g
Total protein
4g
Sodium
300mg
Cholesterol
0mg
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