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Recipe Detail

Slow Cooker Butternut Squash and Apple Soup | Alexandra's Kitche

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Number of Servings:

Ingredients:

  1. 2 - lbs. butternut squash, peeled, seeded, and cubed
  2. 1 - onion, peeled and roughly chopped or 1 leek (white part only, rinsed and roughly chopped)
  3. 1 - apple, any kind you like, roughly chopped, no need to peel (I’ve been using Honey Crisp or Fuji)
  4. 1 - medium (or a couple small) carrots, roughly chopped
  5. 2 1/2 - cups water or low-sodium chicken or vegetable stock
  6. 1/2 - cup unsweetened coconut milk, plus more to tastefor the garnish:
  7. 1 - tablespoon olive oil
  8. 3/4 - cup thinly sliced leeks, white part only, rinsed if necessary
  9. - kosher salt and pepeer to taste

Directions:

Place the squash, onion or leek, apple, carrot, and water or stock in a slow cooker. If using water, add 1 tablespoon kosher salt. If using stock, add a pinch of salt, then adjust at the end. Cover and cook on high for 4 hours or on low for 8 hours, until the squash and carrots are cooked through.

Stir in the coconut milk. Puree the soup in the slow cooker with an immersion blender until smooth (or in a stand blender in batches.) Taste and adjust seasoning accordingly. I consistently add 3/4 cup coconut milk (total) and another teaspoon of kosher salt, but make your adjustments to taste.

For the garnish, which is optional: Heat a medium skillet over medium-low heat. Add the oil and leeks and cook, stirring occasionally, until golden and crisp, about 10 minutes. Season with salt.

To serve, pour the soup into 6 serving bowls and garnish with the crispy leeks. Drizzle with more coconut milk if desired. I like lots of cracked black pepper over top.

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