Slow Cooker Butternut Squash Soup
Creamy and smooth, with no prep or pre-cooking required, this Slow Cooker Butternut Squash Soup is a classic cool weather meal. Apples and a pinch of garam masala add an unexpected and totally comforting flavor to this soup that is freezer friendly, naturally gluten-free, and naturally vegan / vegetarian.
- 2 lbs Butternut Squash Cubes (frozen will work, but it always tastes better to use fresh)
- 1 Apple, peeled and cubed (a tart variety like Granny Smith is best)
- 2 teaspoon grated Fresh Ginger (optional; sub ¼ teaspoon ground ginger)
- 1 teaspoon Brown Sugar
- ½ teaspoon Garam Masala
- ½ teaspoon Salt
- 2 Bay Leaves
- 3 cups Vegetable or Chicken Stock
Combine squash, apple, ginger, brown sugar, garam masala, salt, bay leaves, and stock in the bowl of a slow cooker. (To freeze: Combine all ingredients in a freezer-safe plastic bag or other freezer-safe container.)
Cook on low for 7 to 8 hours or high for 4 to 5 hours. (After cooking time is finished, the soup can hold on the warming function for up to 2 hours.)
Remove and discard bay leaves.
Blend the soup with an immersion blender until smooth. (Note: Depending on how your slow cooker works - how hot it gets and how much steam escapes during cooking - your soup may have reduced more than necessary. If the soup is very thick, add some water a bit at a time until it reaches the right thickness.)
Taste the soup and season with some additional salt if needed.
If you are making this meal ahead for yourself or someone else, assemble as directed but do not cook. Refrigerate for up to 3 days. Freeze for up to 6 months. Print and attach the label below so cooking instructions are ready when you are!
Calories: 196kcal | Carbohydrates: 40g | Protein: 7g | Fat: 3g | Saturated Fat: 1g | Cholesterol: 5mg | Sodium: 558mg | Potassium: 1036mg | Fiber: 6g | Sugar: 13g | Vitamin A: 24133IU | Vitamin C: 50mg | Calcium: 117mg | Iron: 2mg