Crockpot Butternut Squash & Apple Soup
Imagine sweet butternut squash and crisp apples slowly melding together in your crockpot, finished with velvety coconut milk and a crunchy topping of toasted pepitas. This bowl delivers cozy vibes with every spoonful. Simple to make, hard to forget.
- Prep Time: 15 minutes
- Cook Time: 6 hrs (low) / 3 hrs (high)
- Total Time: 4 minute
- Yield: 4 1x
Ingredients
1 medium butternut squash, peeled and cubed
2 apples (like Honeycrisp or Fuji), peeled, cored, and chopped
1 small onion, diced
2 garlic cloves, minced
4 cups vegetable broth
1 tsp ground cinnamon
½ tsp ground nutmeg
Salt and pepper to taste
1 cup full-fat coconut milk (reserve a bit for garnish)
¼ cup toasted pepitas
Instructions
Add squash, apples, onion, garlic, broth, cinnamon, nutmeg, salt, and pepper to your crockpot.
Cook on LOW for 6–7 hours or HIGH for 3–4 hours, until the squash and apples are tender.
Blend the soup until silky smooth using an immersion or standard blender.
Stir in most of the coconut milk, saving some for a drizzle.
Ladle into bowls, swirl with coconut milk, and sprinkle with toasted pepitas.
Nutrition
- Calories: 220
- Fat: 12g
- Carbohydrates: 26g
- Fiber: 5g
- Protein: 3g