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!
Recipe by Chef Nate
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.