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Butternut Squash Soup

This hearty butternut squash soup with sweet apples is the perfect cozy dish for cooler days, offering a creamy texture and a delightful balance of flavors.
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Prep Time 15 minutes
Cook Time 6 hours
Total Time 6 hours 15 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 8 cups butternut squash, peeled and cut into 1 to 2" chunks
  • 10 ounces frozen onion or 1 large onion, chopped Fresh onion can be used as an alternative.
  • 1 large Yukon Gold potato, peeled and cut into 1 to 2" chunks
  • 1 medium fennel bulb, cut into ½" cubes
  • 1 large golden delicious apple, peeled, cored, and cut into eighths Can substitute with tart varieties for more kick.
  • 1 teaspoon ginger paste or grated ginger
  • 6 cups vegetable broth plus extra if needed
  • 2 each bay leaves
  • 2 teaspoons cinnamon
  • 1 pinch ground cloves
  • ⅛ teaspoon cayenne pepper plus extra to taste Adjust according to spice preference.
  • 1 teaspoon kosher salt plus extra to taste
  • ¼ teaspoon ground black pepper plus extra to taste
  • 1.5 cups creamy oat milk or half and half Use coconut milk for a vegan version.
  • 1 tablespoon freshly squeezed lemon juice
  • 3 to 4 tablespoons brown sugar
  • 2 to 3 tablespoons butter
Optional Toppings
  • chopped toasted pecans or walnuts For crunch.
  • sour cream For creaminess.

Method
 

Preparation
  1. Add the butternut squash, apple, onion, potato, fennel, broth, ginger, cayenne, cinnamon, cloves, bay leaves, salt, and pepper to the crockpot.
  2. Cover and slow cook on low for about 4 to 6 hours until the vegetables are tender.
  3. Remove the bay leaves, and blend the soup using an immersion blender or a regular blender to your desired consistency.
  4. Stir in the oat milk or half and half, lemon juice, brown sugar, and butter. Adjust seasoning to taste.
  5. Serve hot, optionally topped with toasted pecans, walnuts, or a dollop of sour cream.

Notes

To enhance flavor, you may roast the butternut squash and onion before adding them to the slow cooker. For extra spice, add cayenne pepper or lemon juice before serving. Leftovers can be stored in airtight containers for up to five days in the fridge or frozen for up to three months.