Slow Cooker Butternut Squash Soup Recipe
A hearty and creamy vegan butternut squash soup prepared conveniently in a slow cooker.
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Instructions
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Sauté chopped onion in hot oil until translucent, then add garlic and cook briefly until fragrant.
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Core and coarsely chop the apples.
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Transfer the sautéed onion and garlic to a large slow cooker. Add chopped apples, thyme sprigs, butternut squash, vegetable broth, and all dry seasonings (seasoned salt, black pepper, nutmeg, cayenne pepper).
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Cover and cook on low for 8 hours or on high for 4 hours, until the squash and apples are very tender.
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Remove thyme sprigs. Stir in coconut milk and purée the soup until smooth with an immersion blender or standard blender.
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Adjust seasoning to taste, then serve with dairy-free yogurt, toasted pumpkin seeds, and herbs as desired.