Slow Cooker Butternut Squash and Carrot Soup with Apple
This cozy butternut squash and carrot soup with apple combines sweet and warm flavors for a simple fall favorite. Let your slow cooker do all the work while the flavors meld together perfectly, and get ready to enjoy comfort in a bowl.
Servings: 8
Calories: 69kcal
Equipment
Ingredients
- 1 medium Butternut squash about 3 lbs, peeled, de-seeded, and cut into cubes (4-5 cups cubed)
- 2 Carrots peeled and roughly chopped
- 1 Apple de-seeded and roughly chopped
- ½ White onion about ½ cup, chopped
- 2 cloves Garlic chopped
- ½ teaspoon Ground cinnamon
- ¼ teaspoon Ground nutmeg
- 3 cups Vegetable broth preferably low-sodium
- Salt and fresh ground black pepper – to taste
- Heavy cream optional for garnish
- Thyme leaves optional for garnish
Instructions
- Put everything except the garnish ingredients in your slow cooker and cook, covered, for 4 hours on high (or 6 hours on low), or until the squash is fork-tender.
- At this point, turn the slow cooker to warm. With your hand blender, puree the soup until smooth.
- Check and adjust seasoning. Serve warm drizzled with heavy cream, fresh cracked black pepper, and thyme leaves (if using).
Video
Notes
You can use regular blender instead of a hand immersion blender. Be very careful and blend in batches.
Stovetop and instant pot instructions are also included in the blog post.
This recipe is naturally gluten-free and vegan.
You can also add a sprig of sage to the soup during cooking time and discard the sprig before blending.
Nutrition
Calories: 69kcal | Carbohydrates: 18g | Protein: 1g | Fat: 0.2g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.01g | Sodium: 367mg | Potassium: 417mg | Fiber: 3g | Sugar: 6g | Vitamin A: 12714IU | Vitamin C: 22mg | Calcium: 56mg | Iron: 1mg
