Slow Cooker Butternut Squash and Apple Soup

11 INGREDIENTS • 5 STEPS • 4HRS 20MINS

Slow Cooker Butternut Squash and Apple Soup

This Slow Cooker Butternut Squash and Apple Soup couldn't be simpler to whip up! The flavors are so pure; the apple and carrots provide a touch of sweetness and the coconut milk a hint of richness.

Love This Recipe?

This Slow Cooker Butternut Squash and Apple Soup couldn't be simpler to whip up! The flavors are so pure; the apple and carrots provide a touch of sweetness and the coconut milk a hint of richness.

Alexandra's Kitchen

Alexandra Stafford is the blogger behind Alexandra's Kitchen, a food blog featuring mostly simple, sometimes fussy but always seasonal recipes.

http://www.alexandracooks.com/

4HRS 20MINS

Total Time

Ingredients

Servings

4

us / metric

6 1/2 cups

Butternut Squash, cubed, peeled, deseeded

1

Onion, roughly chopped, peeled

1

Apple, roughly chopped

1

Medium Carrot, roughly chopped

1 tsp

Kosher Salt

2 1/2 cups

Water

or Low-Sodium Chicken/Vegetable Stock

1/2 cup

Unsweetened Coconut Milk

plus more for garnish

1 Tbsp

Olive Oil

3/4 cup

Thinly Sliced Leeks, rinsed

white part only

1 pinch

Sea Salt

to taste

Freshly Ground Black Pepper

Nutrition Per Serving

VIEW ALL

Calories

192

Fat

5.5 g

Protein

3.1 g

Carbs

37.2 g

Love This Recipe?

Alexandra's Kitchen

Alexandra Stafford is the blogger behind Alexandra's Kitchen, a food blog featuring mostly simple, sometimes fussy but always seasonal recipes.

http://www.alexandracooks.com/

Author's Notes

Yields 2 quarts.

Cooking Instructions

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step 1

Place the Butternut Squash (6 1/2 cups), Onion (1), Apple (1), Carrot (1), and Water (2 1/2 cups) in a slow cooker. Add Kosher Salt (1 tsp). Cover and cook on high for 4 hours or on low for 8 hours, until the squash and carrots are cooked through.

step 1 Place the Butternut Squash (6 1/2 cups), Onion (1), Apple (1), Carrot (1), and Water (2 1/2 cups) in a slow cooker. Add Kosher Salt (1 tsp). Cover and cook on high for 4 hours or on low for 8 hours, until the squash and carrots are cooked through.

step 2

Stir in the Unsweetened Coconut Milk (1/2 cup).

step 2 Stir in the Unsweetened Coconut Milk (1/2 cup).

step 3

Purée the soup in the slow cooker with an immersion blender until smooth. Taste and adjust seasoning accordingly.

step 3 Purée the soup in the slow cooker with an immersion blender until smooth. Taste and adjust seasoning accordingly.

step 4

For the garnish: Heat a medium skillet over medium-low heat. Add the Olive Oil (1 Tbsp) and bottom part of Leek (3/4 cup) and cook, stirring occasionally, until golden and crisp, about 10 minutes. Season with Sea Salt (1 pinch).

step 5

To serve, pour the soup into 6 serving bowls and garnish with the crispy leeks. Drizzle with more coconut milk if desired. Add Freshly Ground Black Pepper (to taste).

step 5 To serve, pour the soup into 6 serving bowls and garnish with the crispy leeks. Drizzle with more coconut milk if desired. Add Freshly Ground Black Pepper (to taste).

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