Slow Cooker Creamy Butternut Squash Soup with Apple
This creamy butternut squash soup that’s slow cooked in a crockpot is a delicious warm and comforting main dish, side dish or appetizer.
Inspiration for coming up with recipes comes from various experiences such as having really delicious food at a restaurant, seeing mouthwatering pictures of food, or even just cravings that come about out of nowhere.
For this recipe, my inspiration comes from the butternut squash soup at a bakery-café type restaurant that I occasionally go to for lunch.
One of my favorite things to order is their Vegetarian Autumn Squash Soup which is actually made with a combination of pumpkin and butternut squash.
About this Recipe
But in this slow cooker recipe, I use just butternut squash.
And this recipe has chicken broth in it so it’s not vegetarian.
Also included in this recipe is a tart Granny Smith apple, carrot, onion and garlic.
The flavor is savory yet has a familiar comfort food taste that comes from a hint of sweet (from the apple and carrot), cinnamon and curry powder.
About Blending the Soup
After the ingredients slow cook in the crockpot (on low for 8 hours or on high for 4 hours), the ingredients are blended with an immersion blender right in the slow cooker pot.
If you don’t have an immersion blender the ingredients can be transferred to a blender that’s made to be used for hot soup.
TIP – The ingredients in the blender will be hot so it’s important to use caution when blending because steam can build up and blow the lid off of the blender.
Tips on using a blender to blend hot/warm ingredients are below in the step-by-step instructions and also in the recipe at the bottom of this post.
Once the soup is blended to a smooth consistency, half and half, and lite coconut milk are stirred in.
About Serving
Each serving of this soup is topped with dried cranberries, walnuts and a dollop of sour cream.
This flavorful soup is light, creamy and has just the right amount of thickness and heartiness to it.
Let’s check out the ingredients.
Soup – Butternut squash, onion (white or yellow), garlic, carrot, Granny Smith apple, chicken broth, cinnamon, curry powder, dried red pepper flakes, salt, ground black pepper, half and half, and lite coconut milk
Equipment – A 5-quart slow cooker (crockpot) or larger, immersion blender (or a regular blender with a pitcher that’s made to be used for hot ingredients)
Toppings – Dried cranberries, walnuts and sour cream
HOW TO MAKE THIS RECIPE
A printable recipe with the measurements and instructions is located at the bottom of this post.
For the Soup:
For the Onions and Garlic – Chop the onions…
…and garlic.
In a large skillet add olive oil.
Heat the skillet on low to medium heat and…
…add the chopped onions and stir.
Add the chopped garlic…
…and stir.
Continue stirring until the onions start to turn translucent (about 6 minutes).
If the garlic is cooking too fast (starting to turn a golden color), turn the heat down a little.
Remove the pan from the heat and set aside.
For the Squash – Peel the skin off of the butternut squash.
Carefully cut the squash in half lengthwise.
Then cut each halved piece in half again widthwise so that the squash is cut into quarters.
TIP – Cut the squash so that the seeds are left only in the “bulb” section of the squash. This should make it easier to remove the pulp and seeds all at once.
Next, with a dinner-size spoon…
…scrape out the pulp and discard.
Cut the squash into medium-size chunks.
Core and coarsely chop the apple (keep the skin on the apple) and peel and coarsely chop the carrot.
To the slow cooker pot, add the squash, apple, carrot, onion and garlic.
To the pot…
…add curry powder…
…ground cinnamon…
…dried red pepper flakes…
…pepper…
…and salt.
Next,
…add chicken broth.
Stir the ingredients together until combined.
Cover with a lid.
Cook in the slow cooker on the low setting for 8 hours (or set on high and cook for 4 hours).
After the soup is cooked and while it’s warm…
…use an immersion blender…
…to blend the soup…
…until smooth.
If an immersion blender isn’t available, a regular blender with a pitcher that’s made for hot ingredients can be used.
Use a large ladle to transfer the hot soup into the blender pitcher (please see below for more details).
If Using a Blender to Blend the Soup:
Blending the Hot/Warm Ingredients – When using a blender for hot liquids it’s very important to use caution; since the ingredients are hot, steam can build up and blow the lid off of the blender.
Here are some tips when using a blender for hot liquids:
– add the soup to the blender jar in batches that are no larger than 1/3 full
– remove the center piece from the blender lid
– place the lid (minus the center piece) on the blender jar
– cover the lid with a clean towel folded to a size slightly larger than the lid
– hold the towel over the lid while blending on the lowest speed
Blend the soup until creamy and transfer it from the blender pitcher back into the slow cooker pot.
To the warm soup…
…add half and half…
…and coconut milk.
Stir together until combined.
Do a quick taste test and add more salt if needed.
Serve warm.
For the Toppings:
Top each serving with a dollop of sour cream…
…dried cranberries and…
…coarsely chopped walnuts.
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Slow Cooker Butternut Squash Soup
Ingredients
For the Soup:
- 1 medium size (about 3 to 4 pounds) Butternut Squash peeled, cut in half lengthwise; then cut in half widthwise, seeds scraped out and discarded, and squash cut into medium size chunks
- 1 medium size onion (white or yellow) peeled and chopped
- 3 medium size cloves of garlic peeled and minced
- 2 tablespoons olive oil
- 1 large carrot peeled and coarsely chopped
- 1 medium size Granny Smith apple cored and coarsely chopped (keep the skin on the apple)
- 2 pinches ground cinnamon
- 1 teaspoon curry powder
- 1 carton (32 ounces) chicken broth
- 3 dashes salt or salt to taste
- 2 dashes ground black pepper
- 2 pinches dried red pepper flakes
- 1/2 cup half and half
- 1/2 cup lite coconut milk (unsweetened)
For the Toppings:
- 1 tablespoon (per serving) sour cream
- 1 tablespoon (per serving) dried cranberries
- 1 tablespoon (per serving) coarsely chopped walnuts
Equipment
- 5-quart or larger slow cooker
- Immersion Blender or a Blender with a Heat-Proof Pitcher and Lid
Instructions
For the Soup:
- For the Onions and Garlic - In a large skillet add olive oil. Heat the skillet on low to medium heat and add the chopped onions and stir. Add the chopped garlic and stir.
- Continue stirring until the onions start to turn translucent (about 6 minutes). If the garlic is cooking too fast (starting to turn a golden color), turn the heat down a little.
- Remove the pan from the heat and set aside.
- For the Soup Ingredients - To the slow cooker pot, add the squash, apple, carrot, onion, garlic, cinnamon, curry powder, salt, pepper, red pepper flakes and broth.
- Stir all ingredients together until combined.
- Cooking the Soup - Cover with a lid and cook on the low setting for 8 hours (or the high setting for 4 hours).
- Blending the Soup - After the soup is cooked and while it's warm, use an immersion blender to blend the soup until smooth.
- If an immersion blender isn't available a regular blender with a pitcher that's made for hot ingredients can be used. Using a ladle, carefully transfer the hot soup into the blender (please see below for more details).If Using a Blender to Blend the Soup:Blending the Hot/Warm Ingredients - When using a blender for hot liquids it’s very important to use caution; since the ingredients are hot, steam can build up and blow the lid off of the blender.Here are some tips when using a blender for hot liquids:– add the soup to the blender jar in batches that are no larger than 1/3 full– remove the center piece from the blender lid– place the lid (minus the center piece) on the blender jar– cover the lid with a clean towel folded to a size slightly larger than the lid– hold the towel over the lid while blending on the lowest speedAfter blending the soup until creamy, transfer it from the blender pitcher back into the slow cooker pot.
- To the warm soup, add half and half, and coconut milk. Stir together until combined. Do a quick taste test and add more salt if needed.
- Serve warm.
For the Toppings:
- Top each serving with a dollop of sour cream, dried cranberries and coarsely chopped walnuts.
Notes
TIPS:
- Cut the squash so that the seeds are left only in the "bulb" section of the squash. This should make it easier to remove the pulp and seeds all at once.
- The ingredients in the blender will be hot so it’s important to use caution when blending because steam can build up and blow the lid off of the blender.
- Here are some tips when using a blender for hot liquids: – add the soup to the blender jar in batches that are no larger than 1/3 full – remove the center piece from the blender lid – place the lid (minus the center piece) on the blender jar – cover the lid with a clean towel folded to a size slightly larger than the lid – hold the towel over the lid while blending on the lowest speed
Serving Suggestions
Serve this slow cooker butternut squash soup as a main dish, side dish or an appetizer.
If serving this soup as a main dish, this easy homemade garlic bread or cream cheese garlic bread would go great with it.
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Here are more soup recipes you may like “Slow Cooker Split Pea and Ham Soup“, “Slow Cooker Cheesy Potato and Smoked Sausage Soup” and “Eggplant Supper Soup with Ground Beef and Pasta“.
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