Fall Crockpot Butternut Squash Soup
Fall is the time of year for crockpot recipes, and if you love squash, you’ll love this delicious butternut squash soup. Try it tonight!
Course: Soup
Servings
6
servingsPrep time
10
minutesCook time
40
minutesIngredients
1 tablespoon extra-virgin olive oil
1 1/2 cups Crazy Fresh Diced Yellow Onions
4 containers Crazy Fresh Short Cut Butternut Squash, 20 ounces
2 medium apples, diced
2 cups vegetable broth
1 teaspoon kosher salt
1/2 teaspoon ground nutmeg
1/4 teaspoon black pepper
1/4 teaspoon cayenne pepper
3/4 cup coconut milk
Directions
- Lightly coat a 4-quart crockpot with nonstick spray.
- In a medium saucepan, heat the olive oil over medium heat. Add the onion and cook until soft, about 8 to 10 minutes. Transfer to the crockpot.
- Transfer the butternut squash cubes to the slow cooker.
- Add the apples, broth, salt, pepper, nutmeg, and cayenne pepper to the crockpot.
- Cover and cook on low for 6 to 8 hours OR on high for 3 to 4 hours, until the squash and apples are tender.
- Add 3/4 cup coconut milk.
- Puree the soup with an immersion blender. Serve warm.
