Slow Cooker Butternut Squash Soup
Slow Cooker Butternut Squash Soup is a soup that serves 8. One serving contains 104 calories, 2g of protein, and 4g of fat. For 67 cents per serving, this recipe covers 11% of your daily requirements of vitamins and minerals. 309 people were impressed by this recipe. From preparation to the plate, this recipe takes roughly 4 hours and 15 minutes. This recipe from Gimme Some Oven requires salt, white onion, coconut milk, and fresh sage. It will be a hit at your Autumn event. It is a good option if you're following a gluten free, dairy free, lacto ovo vegetarian, and whole 30 diet. All things considered, we decided this recipe deserves a spoonacular score of 82%. This score is great. If you like this recipe, you might also like recipes such as Slow Cooker Butternut Squash Soup, Slow-Cooker Butternut Squash Soup, and Slow Cooker Butternut Squash Soup.
Servings: 8
Preparation duration: 15 minutes
Cooking duration: 240 minutes
Ingredients:
1/4 teaspoon freshly-ground black pepper, or more to taste
1 medium (uncooked) butternut squash, peeled, seeded and diced
1 carrot, peeled and diced
1/8 teaspoon cayenne, or more to taste
optional garnishes: extra coconut milk and a sprinkle of cayenne pepper (or smoked paprika)
1 sprig fresh sage
2 cloves garlic, peeled and minced
1 Granny Smith apple, cored and diced
pinch of ground cinnamon and nutmeg
1/2 teaspoon salt, or more to taste
1/2 cup canned (unsweetened) coconut milk
2 cups vegetable stock
1 white onion, diced
Equipment:
slow cooker
immersion blender
blender
Cooking instruction summary:
Add vegetable stock, garlic, carrot, apple, butternut squash, sage, onion, salt, pepper, cayenne, cinnamon and nutmeg to a large slow cooker. Toss to combine.Cook for 6-8 hours on low, or 3-4 hours on high, or until the squash is completely tender and mashes easily with a fork. Remove and discard the sage. Stir in the coconut milk.Use an immersion blender to puree the soup until smooth. (Or you can transfer the soup in two batches into a traditional blender, and puree until smooth, being very careful when working with the hot liquid.) Taste, and season with additional salt, pepper and cayenne if needed.Serve warm, with optional garnishes if desired.
Step by step:
1. Add vegetable stock, garlic, carrot, apple, butternut squash, sage, onion, salt, pepper, cayenne, cinnamon and nutmeg to a large slow cooker. Toss to combine.Cook for 6-8 hours on low, or 3-4 hours on high, or until the squash is completely tender and mashes easily with a fork.
2. Remove and discard the sage. Stir in the coconut milk.Use an immersion blender to puree the soup until smooth. (Or you can transfer the soup in two batches into a traditional blender, and puree until smooth, being very careful when working with the hot liquid.) Taste, and season with additional salt, pepper and cayenne if needed.
3. Serve warm, with optional garnishes if desired.
Nutrition Information:
covered percent of daily need
