Name: Slow Cooker Butternut Squash Apple Soup
Prep time: 10 min
Cook time: 5 h
Yield: 6 cups
Ingredients: 2 cups of vegetable stock; 2 lbs. butternut squash, seeds removed, peeled and cubed; 2 medium apples {about 1 cup} of your choice {peeled, cored and diced} - I like to use a sweeter apple; 1/2 sweet onion, chopped; 2 garlic cloves, minced; 1/4 teaspoon nutmeg; 1/2 teaspoon cinnamon; 1/4 teaspoon cayenne red pepper {optional}; 1/2 teaspoon ginger; 1 teaspoon curry; 1/2 teaspoon coriander; 1/2 cup of coconut milk; !Garnish:; Fresh apples; Parsley; Crushed red pepper {optional}

Slow Cooker Butternut Squash Apple Soup is a creamy fall soup that will warm you up. Butternut squash, apples and spices simmer in the crockpot to create an easy meal that is healthy and makes a nice lunch or addition to a dinner.

SLOW COOKER BUTTERNUT SQUASH APPLE SOUP

Fall is by far my favorite season. I love everything about it from the crisp fall air, to the decorations, to fall leaves and the colors on the trees, and of course the food. Butternut squash and apples are two of my favorite things to eat this time of year. Today’s Slow Cooker Butternut Squash Apple Soup is one of those easy fall soups that you can make and eat all week long.

It makes a nice lunch paired with a salad and crusty bread or an addition to your dinners. I love that I can throw the ingredients into the slow cooker and go about my day. You will come home to a warm, comforting bowl of soup. My kids love it too! I always give them a bowl of fresh chopped apples to top their soup with.

Slow Cooker Butternut Squash Apple Soup is a creamy fall soup that will warm you up. Butternut squash, apples and spices simmer in the crockpot to create an easy meal that is healthy and makes a nice lunch or addition to a dinner.

The spices in this soup work nicely together. I also add cayenne red pepper and crushed red pepper flakes to give it a little kick {the spicier the better for me}. If you are making this for your kids to eat too you might want to leave those two spices out and just add it to the bowl of soup you are eating. It can get a little spicy for some kids.

A couple of weeks ago we celebrated Jack’s 1st birthday. I can’t believe a whole year has gone by and my baby is one. He is so much fun and continuing to grow and do more and more. Currently he is furniture walking and trying to walk on his own. We are in trouble for sure! He is a very curious kid, and gets into everything. That of course makes meal time extra hard between watching him and helping the other two wind down after a day of school and playing. That is one of the reasons I use my slow cooker day in and day out!

The other day I was reflecting on the past year and realized that it was a lot harder than I thought it would be. I knew that bringing a third child into the mix would be difficult but I don’t think I fully grasped what that meant. The hardest time in our house has been meal time. It seems to be the time of day that everyone needs something and Jack is extra upset. They call that the witching hour, right?

Well luckily I have learned lots of tricks when it comes to getting dinner on the table from using my slow cooker to meal prep, to making a quick meal in my insta pot, to making soups like this Slow Cooker Butternut Squash Apple Soup.

A Cedar Spoon // Julia Jolliff

Yields 6 cups

Slow Cooker Butternut Squash Apple Soup

10 minPrep Time

5 hrCook Time

5 hr, 10 Total Time

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Ingredients

2 cups of vegetable stock
2 lbs. butternut squash, seeds removed, peeled and cubed
2 medium apples {about 1 cup} of your choice {peeled, cored and diced} - I like to use a sweeter apple
1/2 sweet onion, chopped
2 garlic cloves, minced
1/4 teaspoon nutmeg
1/2 teaspoon cinnamon
1/4 teaspoon cayenne red pepper {optional}
1/2 teaspoon ginger
1 teaspoon curry
1/2 teaspoon coriander
1/2 cup of coconut milk

Garnish:

Fresh apples
Parsley
Crushed red pepper {optional}

Instructions

Place all of the ingredients in a slow cooker except the coconut milk and the garnishes and cook on high for 3-4 hours or low for 5-6 hours. Once the soup is done cooking stir in the coconut milk.
Use an immersion blender or a regular blender and blend the soup in batches to your liking.
Garnish with fresh apples and parsley.

Recipe Type: Soup, Slow Cooker

Notes

You could use whatever apple you like. I tend to prefer the sweeter apples.

You can leave the cayenne pepper and crushed red pepper out all together.

Feel free to use cream or milk in place of the coconut milk. For a creamier texture stick to cream or coconut milk though.

https://www.acedarspoon.com/slow-cooker-butternut-squash-apple-soup/