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Butternut squash soup

Slow Cooker Butternut Squash Soup

This creamy butternut squash soup slow cooked in a crockpot is a delicious warm and comforting dinner, lunch or appetizer.
5 from 1 vote

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

  • 4-Quart 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 speed
    After 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 while warm.

For the Toppings:

  • Top each serving with a dollop of sour cream, dried cranberries and coarsely chopped walnuts.

Notes

TIPS:

  1. 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.
  2. 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.
  3. 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