Description
Silky smooth and naturally sweet, this butternut squash soup is slow-cooked with apples, ginger, and warm spices, then finished with creamy coconut milk. Cozy, comforting, and perfect for chilly days.
Ingredients
- 3 cups vegetable stock
- 2–3 cloves garlic, minced
- 1 medium apple, cored and quartered
- 1 medium butternut squash (about 3–4 lbs), peeled, seeded, and chopped
- 1 red or yellow onion, diced
- 2-inch piece fresh ginger, peeled and sliced
- 1 bay leaf
- 1 teaspoon ground cinnamon
- 1/4 teaspoon cayenne pepper
- 1/4–1/2 teaspoon sea salt, to taste
- 1/4–1/2 teaspoon black pepper, to taste
- 1 (15 oz) can coconut milk
- Fresh thyme, for garnish
Instructions
- Add all ingredients except coconut milk and thyme to the slow cooker. Stir to combine.
- Cover and cook on low for 6–8 hours or high for 3–4 hours, until squash is very tender.
- Remove and discard bay leaf. Stir in coconut milk.
- Blend soup until completely smooth using an immersion blender (or in batches in a regular blender).
- Garnish with fresh thyme and serve warm.
Notes
- For added depth, sauté onions and garlic before adding to the slow cooker.
- Use a tart apple like Granny Smith for balanced sweetness.
- Adjust cayenne pepper to taste for more or less heat.
- Soup can be stored in the fridge for up to 5 days or frozen for up to 3 months.
Nutrition
- Serving Size: 1 serving
- Calories: 210 kcal
- Sugar: 6 g
- Sodium: 360 mg
- Fat: 12 g
- Saturated Fat: 10 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 4 g
- Protein: 3 g
- Cholesterol: 0 mg
