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Easy Crockpot Fall Harvest Soup with Butternut Squash

crockpot fall harvest soup with butternut squash - featured image
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A cozy, creamy, and naturally dairy-free butternut squash soup made in the slow cooker with apple, warm spices, and coconut milk. It’s a dump-and-go meal that fills your home with the smell of autumn and delivers a hug in a bowl.

Ingredients

Scale
  • 4 cups peeled and cubed butternut squash (about 1 medium squash or a 20-ounce bag of pre-cut cubes)
  • 1 large Honeycrisp or Fuji apple, peeled, cored, and diced
  • 1 medium yellow onion, diced
  • 3 to 4 cloves garlic, minced
  • 2 medium carrots, peeled and chopped
  • 2 stalks celery, chopped
  • 4 cups low-sodium vegetable broth
  • 1/2 cup full-fat coconut milk (from a can)
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1 teaspoon salt (plus more to taste)
  • 1/2 teaspoon black pepper (plus more to taste)
  • Optional toppings: toasted pumpkin seeds, extra coconut milk or heavy cream, fresh thyme or parsley, flaky sea salt

Instructions

  1. Prepare the vegetables: Peel and dice the butternut squash into 1-inch cubes. Peel, core, and dice the apple. Dice the onion, chop the carrots and celery, and mince the garlic.
  2. Layer the ingredients in the crockpot: Place the butternut squash, apple, onion, carrots, celery, and garlic into the slow cooker. Sprinkle the smoked paprika, cinnamon, nutmeg, salt, and pepper over the top. Pour the vegetable broth over everything and stir to combine.
  3. Cook on Low for 5-6 hours or on High for 2.5-3 hours, until the butternut squash is fork-tender.
  4. Add the coconut milk: Turn off the slow cooker or set to Warm. Stir in the coconut milk.
  5. Blend until smooth: Use an immersion blender to blend the soup directly in the crockpot until velvety smooth. Alternatively, carefully blend in batches in a countertop blender, filling no more than halfway and allowing steam to escape.
  6. Taste and adjust seasoning: Add more salt, pepper, or spices as needed.
  7. Serve and garnish: Ladle into bowls and top with desired garnishes such as a drizzle of coconut milk, toasted pumpkin seeds, fresh thyme, and flaky sea salt.

Notes

For a deeper flavor, sauté the onion and garlic in olive oil for 5 minutes before adding to the crockpot. To roast the squash first, toss cubed squash with olive oil and salt, roast at 400°F for 25 minutes, then add to crockpot. The soup thickens as it sits; thin with extra broth if needed. Leftovers keep in the fridge for up to 5 days and freeze for up to 3 months.

Nutrition

Keywords: crockpot butternut squash soup, fall harvest soup, slow cooker soup, vegan butternut squash soup, dairy-free soup, gluten-free soup, easy fall recipe

Find it online: https://ovenmila.com/easy-crockpot-fall-harvest-soup-with-butternut-squash/