Butternut Squash Soup

This flavorful soup tastes like autumn. It is incredibly filling and goes beautifully with a side salad. Perfect for those chilly days. That it’s simple to make and freezes wonderfully for leftovers are just bonuses!


2 cups vegetable stock

4 cloves garlic, peeled and minced

1 carrot, peeled and roughly chopped

1 Granny Smith apple, cored and roughly chopped

1 medium (about 3-4 lbs.) butternut squash, peeled, seeded and diced

1 white onion, peeled and roughly chopped

1 sprig fresh sage (or ½ tsp ground sage)

½ tsp salt

¼ tsp freshly-ground black pepper

1/8 tsp cayenne

pinch of ground cinnamon and nutmeg

½ cup canned (unsweetened) coconut milk

optional garnishes: extra coconut milk, smoked paprika


  1. Add vegetable stock, garlic, carrot, apple, butternut squash, sage, onion, salt, pepper, cayenne, cinnamon, and nutmeg to slow cooker. Toss to combine.
  2. Cook for 6-8 hours on low, or 3-4 hours on high, or until the squash is completely tender and mashes easily with a fork. Remove and discard the sage. Stir in the coconut milk.
  3. Use an immersion blender to puree the soup until smooth. (Or you can transfer the soup in two batches into a traditional blender and puree until smooth, being extremely careful not to fill the blender too full with a hot liquid.) Taste, and season with additional salt, pepper and cayenne as needed. Serve warm, topped with your desired garnishes.

Adapted from Gimme Some Oven at: https://www.gimmesomeoven.com/slow-cooker-butternut-squash-soup-recipe/ (stovetop instructions are available at the link)

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