Description
A super easy and comforting butternut squash soup made in a crock pot, featuring the sweet flavor of apple and the cozy aroma of sage. Perfect for busy days!
Ingredients
Scale
- 2.5 pounds butternut squash (peeled and cubed or pre-chopped)
- 1 big apple, cored and chopped (Granny Smith or Gala)
- 1 onion (yellow or red)
- 2–3 garlic cloves, smashed
- 4 cups veggie or chicken broth
- 1 teaspoon dried sage
- Salt and pepper (to taste)
- Heavy splash of coconut milk or cream for serving
Instructions
- Layer chopped squash, apple, onion, and garlic in the slow cooker.
- Pour in the broth.
- Sprinkle in the sage, add a generous pinch of salt and pepper.
- Cover and cook on LOW for about 7 hours or HIGH for roughly 3.5 hours.
- After cooking, blend the soup using an immersion blender or a regular blender until desired texture is reached.
- Adjust thickness with more broth if necessary, and add coconut milk or cream for richness before serving.
Notes
This soup tastes even better the next day and can be made vegan by using veggie broth and coconut milk. Store leftovers in an airtight container in the fridge for about 4 days or freeze for 2-3 months.
- Prep Time: 10 minutes
- Cook Time: 210 minutes
- Category: Soup
- Method: Slow Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 7g
- Sodium: 450mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 5g
- Protein: 6g
- Cholesterol: 0mg