Description
Heartwarming butternut squash soup simmers with autumn’s golden embrace, blending creamy textures and rich spices. Comforting bowls of warmth welcome you to savor each spoonful of seasonal comfort.
Ingredients
Scale
Primary Ingredients:
- 1 large butternut squash (about 2 pounds / 907 grams, peeled, seeded, and cubed)
- 4 cups vegetable broth (or chicken broth)
- 1 medium apple (peeled, cored, and chopped)
- 1 medium onion (chopped)
- 2 medium carrots (peeled and chopped)
Seasoning Ingredients:
- 3 cloves garlic (minced)
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon ground cinnamon
- ¼ teaspoon nutmeg
Finishing Ingredients:
- 1 cup coconut milk or heavy cream
- 1 tablespoon maple syrup or honey
- Toasted pumpkin seeds
- Drizzle of coconut milk or heavy cream
- Crusty bread
- Fresh thyme or parsley (for garnish)
Instructions
- Gather and layer the butternut squash, apple, onion, carrots, and garlic into the crock-pot, creating a vibrant foundation of autumnal ingredients.
- Pour the broth over the vegetable mixture, then sprinkle salt, pepper, cinnamon, and nutmeg across the surface to distribute the warming spices evenly.
- Secure the crock-pot lid and allow the ingredients to simmer and meld together on low heat for 6-8 hours or on high heat for 3-4 hours until the vegetables become supremely tender.
- Test the squash and carrots with a fork to ensure they have reached a soft, yielding consistency that promises a luxurious soup texture.
- Transform the cooked vegetables into a silky smooth puree using an immersion blender, working carefully to create a uniform, creamy consistency. For those preferring a standard blender, transfer the mixture in careful batches.
- Introduce coconut milk or heavy cream to the blended soup, stirring gently to incorporate a rich, velvety dimension.
- Drizzle maple syrup into the soup and taste, adjusting the seasoning with additional salt and pepper as needed to balance the flavors.
- Ladle the warm soup into serving bowls, adorning each portion with a sprinkle of crunchy pumpkin seeds, an artistic swirl of coconut milk, or a scattering of fresh herbs.
- Serve immediately alongside crusty bread or a golden grilled cheese sandwich for a comforting, nourishing meal.
Notes
- Choose ripe butternut squash with deep orange color and heavy for its size to ensure maximum sweetness and flavor.
- Dice vegetables uniformly for consistent cooking and better blending texture in the slow cooker.
- Consider roasting squash beforehand to intensify its natural caramelized sweetness before adding to the crock-pot.
- Swap dairy cream with coconut milk for a vegan-friendly version that maintains rich, creamy consistency.
- Prep Time: 10 minutes
- Cook Time: 6-8 hours
- Category: Lunch, Dinner, Appetizer
- Method: Slow Cooking
- Cuisine: American
Nutrition
- Serving Size: 6
- Calories: 150
- Sugar: 5 g
- Sodium: 300 mg
- Fat: 7 g
- Saturated Fat: 4 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 4 g
- Protein: 2 g
- Cholesterol: 0 mg