Crockpot Butternut Squash Soup
Ingredients
The soup
-
1
tablespoon
extra-virgin olive oil
-
1
medium
yellow onion, chopped
-
2
medium
butternut squash
-
2
medium
apples, cored and diced
-
2
cups
low-sodium vegetable broth or chicken broth
-
1
teaspoon
kosher salt
-
½
teaspoon
ground nutmeg
-
¼
teaspoon
ground black pepper
-
¼
teaspoon
cayenne pepper
-
¾
cup
light coconut milk
Toppings (optional)
-
to taste
toasted pumpkin seeds
-
to taste
chopped fresh sage
-
to taste
coconut cream or yogurt
Instructions
- Coat the slow cooker with nonstick spray.
- Sauté the onion in olive oil until softened, then transfer to the slow cooker.
- Prepare the butternut squash by peeling, halving, and cubing it, then add to the slow cooker.
- Add the diced apples, broth, salt, pepper, nutmeg, and cayenne to the slow cooker.
- Cover and cook on LOW for 6 to 8 hours or HIGH for 3 to 4 hours until tender.
- Add coconut milk and puree the soup until smooth, adjusting thickness with more coconut milk if desired.
- Serve hot with your favorite toppings.
Nutrition Facts (estimated)
Servings
8
Calories
155
Total fat
4g
Total carbohydrates
31g
Total protein
3g
Sodium
333mg
Cholesterol
0mg
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