This is our spin on the traditional butternut squash soup. By adding a green apple, the soup takes on a crisp tartness. The recipe also uses the convenience of frozen butternut squash and carrots making it simple to make. Try making this slow cooker Butternut Squash Soup for a cozy autumn meal. *Omit the green apple for a more traditional soup.

Prep Time: 5 mins
Cook Time: 4-6 hrs (Low)
Total Time: 4-6 hrs and 5 mins
Servings: 6

Ingredients:

bag of frozen cubed butternut squash
bag of frozen crinkle cut carrots
green apple
whole garlic
onion
groung pumpkin pie spice
chicken broth
fresh thyme
salt & pepper
can of coconut milk

Chicken broth, 2 bags of frozen cubed butternut squash, 1 bag of frozen carrots, green apple pumpkin pie spice, salt and pepper, and sprigs of thyme on the counter.

Get the full printable instructions with measurements at the bottom of the post in the recipe card.

Step 1: Put all of the ingredients into the slow cooker, except for the coconut milk. Set on High setting for 4 hours. *For a more traditional soup, omit the green apple.

Frozen butternut squash and frozen carrots in the slow cooker.

Frozen butternut squash, carrots and chopped up green apple in slow cooker.

Adding chicken broth to the ingredients.

Step 2: When ingredients are done cooking, use an immersion blender to puree. Add the can of coconut milk and enjoy!

*Alternatively, carefully, transfer the soup to a high powered blender or food processor. Puree until the smooth.

Using an immersion blender, puree ingredients in the slow cooker

Adding coconut milk to the soup in slow cooker

Stirring the coconut milk into the soup in slow cooker

*Add more broth, salt & pepper, or pumpkin pie spice if desired.

*Caution- slow cooker and soup will be hot!

Tips:

Try using a pear instead of an apple.

Butternut Squash & Apple Soup

Slow cooker Butternut squash & Crisp Apple Soup

This is our spin on the traditional butternut squash soup. By adding a green apple, the soup takes on a crisp tartness. Try this making this soup for a cozy autumn meal.

Tara

Prep Time 5

Cook Time 4

Total Time 4 5

Servings

Ingredients

2-15oz bags of frozen cubed butternut squash
15 oz bag of crinkle cut frozen carrots (use only 1/2 of the frozen carrots)
1 green apple (peeled and roughy chopped) (optional)
2 tsp pumpkin pie spice
4 cups of chicken broth
2 tsp fresh thyme
salt & pepper
coconut milk (400 ml can)
2 whole garlic cloves
1 small onion (roughly chopped)

Instructions

Put all of the ingredients into the slow cooker except for the coconut milk. Set on High setting for 4 hours.
When ingredients are done cooking, use an immersion blender to puree. Add the coconut milk and enjoy!
*Alternatively, carefully, transfer the soup to a high powered blender or food processor. Puree until the smooth.
*Add more broth, salt & pepper, or pumpkin pie spice if desired. Enjoy!
*Caution-Slow cooker and soup will be hot!