When it comes to cozy meals, a bowl of butternut squash soup can stand on its own, but pairing it with the right sides transforms it into a culinary delight. Here are a few pairing suggestions that not only complement the soup’s flavor but also enhance your dining experience:
1. Crusty Bread: A slice of freshly baked sourdough or a buttery baguette is simply irresistible. The crunchy exterior and soft inside create a delightful contrast to the smooth soup.
2. Green Salad: A light, refreshing salad featuring mixed greens, cherry tomatoes, and a light vinaigrette provides a wonderful balance. Consider adding nuts or seeds for crunch.
3. Grilled Cheese Sandwich: Let’s be honest—who doesn’t love a warm, gooey grilled cheese? The classic combination with butternut squash soup cannot be overstated.
4. Roasted Vegetables: Carrots, Brussels sprouts, or root vegetables roasted with herbs can provide a hearty addition that’s enjoyable with the creamy nature of the soup.
5. Quinoa Salad: Quinoa mixed with veggies, herbs, and a zesty dressing can add nutritional value and offer a satisfying contrast in textures.
As the chill in the air beckons for something warm and satisfying, there’s nothing like a comforting bowl of soup. Slow Cooker Butternut Squash Soup has become my go-to meal in the fall and winter months.
Why? Because it’s not only delicious but also incredibly easy to make. You can set it up in the morning, go about your day, and come home to a warm, inviting aroma filling your kitchen. It’s like a warm hug in a bowl.
Now, let’s dive deeper into the world of slow cooker butternut squash soup.
What is Slow Cooker Butternut Squash Soup Recipe?
At its core, this recipe celebrates the natural sweetness and creaminess of butternut squash. By cooking it slowly, the flavors meld beautifully, creating a rich, hearty soup. This dish typically includes chunks of roasted butternut squash, flavorful spices, and a creamy base, making it satisfying and nutritious.
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Why You’ll Love This Slow Cooker Butternut Squash Soup Recipe
There are plenty of reasons to adore this soup. First, the flavor profile is diverse. The sweetness of the butternut squash is balanced by the earthiness of spices like nutmeg and ginger. The addition of apples gives a unique twist that makes each bite a delightful surprise.
Second, it’s incredibly nourishing. Rich in vitamins A and C, fiber, and antioxidants, butternut squash is a powerhouse of goodness. The inclusion of coconut milk adds healthy fats that help with nutrient absorption, making each bowl a nourishing choice.
Third, this recipe is adaptable. Want a spicier kick? Toss in some cayenne. Prefer a creamier texture? Use more coconut milk. You can easily customize it to fit your preferences or dietary needs.
Finally, if you’re short on time, this recipe shines. Toss everything into your slow cooker, set it, and forget it. The hardest part? Waiting for it to finish cooking while the smell dances through your home.
The Ingredients You Will Need to Make Slow Cooker Butternut Squash Soup Recipe
To get started, here’s what you’ll need:
- 2 medium butternut squash (about 6 pounds total), peeled, seeded, and cubed
- ¾ cup light coconut milk (from a 14-ounce can; can use up to 1½ cups for creamier texture)
- 1 teaspoon kosher salt (adjust to taste)
- 1 tablespoon olive oil (extra virgin for optimal taste)
- 2 medium apples, cored and roughly chopped (a mix of sweet and tart — think McIntosh and Granny Smith)
- 2 cups low-sodium vegetable or chicken broth (based on your dietary preference)
- ¼ teaspoon finely ground white pepper (for subtle heat)
- 1 teaspoon freshly grated ginger (brightness in each bowl)
- ½ teaspoon ground nutmeg (warm spice notes)
- 1 medium yellow onion, finely chopped (yields approximately 1½ cups)
- ¼ teaspoon cayenne pepper (optional; for a little extra kick)
- ½ teaspoon ground turmeric (for color and subtle flavor)
Gathering these ingredients will ensure you have a satisfying and wholesome soup ready to enjoy.
Directions
Here’s a step-by-step breakdown of how to create this comforting dish.
Step 1: Prepare the Vegetables
Start by peeling and cubing the butternut squash. You’ll want to aim for uniform pieces to ensure even cooking. Chop the onion and apples, leaving the skins on the apples for more texture and nutrients.
Step 2: Load the Slow Cooker
In a large slow cooker, add the cubed butternut squash, chopped onions, and apples. It’s a colorful display, and trust me, it smells wonderful already!
Step 3: Season and Add Liquids
Drizzle with olive oil, sprinkle the salt, white pepper, ginger, nutmeg, turmeric, and cayenne (if using). Pour in the vegetable or chicken broth, then stir everything together to combine flavors.
Step 4: Set It and Forget It
Cover and cook on low for 6 to 8 hours or on high for about 4 hours. The butternut squash should be tender enough to break apart easily when it’s done.
Step 5: Blend for Smoothness
Once cooked, use an immersion blender directly in the slow cooker to puree the soup until it’s silky smooth. Alternatively, you can transfer portions to a standard blender, but do so carefully to avoid splatters.
Step 6: Add Coconut Milk
Stir in the coconut milk after blending. This adds creaminess and a tropical twist to the flavor. Adjust seasoning if needed. You might find it’s perfect as is!
Step 7: Serve and Enjoy
Ladle the soup into bowls and enjoy the magnificent aroma wafting through your home. Don’t forget to garnish with a sprinkle of more white pepper or a swirl of coconut milk for presentation.
Notes
Here are some handy tips for making this soup even better:
- Choose ripe squash: Selecting a squash that feels heavy and produces a dull sound when tapped is essential. This indicates it’s ripe and sweet.
- Don’t skimp on spices: The spices are crucial! Adjust them to your taste but don’t skip out— they enhance the soup immensely.
- Give it time: Slow cooking is key. Don’t rush it; let the flavors develop thoroughly.
- Taste test: Always taste before serving. Every ingredient can vary, so adjusting the salt and spices can elevate the final dish.
- Add toppings: A dollop of yogurt or a sprinkle of nuts adds texture to the final dish. Consider fresh herbs for a fresh flavor burst.
Storage Tips
This soup stores well, making it a great make-ahead option. Here’s how to store it properly:
- In the fridge: Allow the soup to cool completely, then transfer it to an airtight container. It will last up to 5 days.
- In the freezer: For longer storage, freeze it for up to 3 months. Use freezer-safe containers or bags, leaving room for expansion.
- Reheating: Whether fresh or frozen, it can be reheated on the stove over low heat or in the microwave in short bursts. Add a splash of water or broth to maintain its creaminess.
Nutrition Information
This soup is not just delicious; it’s also nourishing. Here’s a rough breakdown of the nutrition per serving (assuming 6 servings):
- Calories: ~180
- Protein: 3g
- Carbohydrates: 30g
- Fats: 6g
- Fiber: 5g
- Sugar: 4g
Of course, these numbers can change based on specific ingredient choices and portion sizes.
Serving Suggestions
Here are some ideas for how to serve your butternut squash soup:
- With a sprinkle of pumpkin seeds: Adds crunch and visual appeal.
- Garnished with fresh herbs: A handful of basil or cilantro brightens the flavors.
- With a swirl of cream or yogurt: Provides an extra layer of creaminess.
- Served alongside a sandwich: The flavors pair perfectly, especially with grilled cheese!
- With a squeeze of lemon juice: Brightens the soup with a touch of acidity.
What Other Substitutes Can I Use in Slow Cooker Butternut Squash Soup Recipe?
If you don’t have all the ingredients on hand, here are some substitutes to consider:
- Sweet Potatoes: Substitute cubed sweet potatoes for butternut squash for a sweeter variation. This will change the flavor profile slightly but remains delicious.
- Coconut Cream: For a richer texture, use coconut cream instead of light coconut milk. This will make the soup denser and more luxurious.
- Ginger Paste: If fresh ginger isn’t available, you can use about a teaspoon of ginger paste. This simplifies prep and maintains flavor.
- Honey or Maple Syrup: If you want extra sweetness, consider adding a tablespoon of honey or maple syrup. This can balance the flavors beautifully.
- Leeks Instead of Onions: For a more delicate flavor, sauté some chopped leeks instead of using yellow onion. This will give the dish a subtle but distinctive taste.
Equipment
- Slow Cooker
Ingredients
- 2 medium butternut squash about 6 pounds total, peeled, seeded, and cubed
- ¾ cup light coconut milk from a 14-ounce can; can use up to 1½ cups for creamier texture
- 1 teaspoon kosher salt adjust to taste
- 1 tablespoon olive oil extra virgin for optimal taste
- 2 medium apples cored and roughly chopped (a mix of sweet and tart — think McIntosh and Granny Smith)
- 2 cups low-sodium vegetable or chicken broth based on your dietary preference
- ¼ teaspoon finely ground white pepper for subtle heat
- 1 teaspoon freshly grated ginger brightness in each bowl
- ½ teaspoon ground nutmeg warm spice notes
- 1 medium yellow onion finely chopped (yields approximately 1½ cups)
- ¼ teaspoon cayenne pepper optional; for a little extra kick
- ½ teaspoon ground turmeric for color and subtle flavor
Instructions
Step 1: Prepare the Vegetables
- Start by peeling and cubing the butternut squash. You’ll want to aim for uniform pieces to ensure even cooking. Chop the onion and apples, leaving the skins on the apples for more texture and nutrients.
Step 2: Load the Slow Cooker
- In a large slow cooker, add the cubed butternut squash, chopped onions, and apples. It’s a colorful display, and trust me, it smells wonderful already!
Step 3: Season and Add Liquids
- Drizzle with olive oil, sprinkle the salt, white pepper, ginger, nutmeg, turmeric, and cayenne (if using). Pour in the vegetable or chicken broth, then stir everything together to combine flavors.
Step 4: Set It and Forget It
- Cover and cook on low for 6 to 8 hours or on high for about 4 hours. The butternut squash should be tender enough to break apart easily when it’s done.
Step 5: Blend for Smoothness
- Once cooked, use an immersion blender directly in the slow cooker to puree the soup until it’s silky smooth. Alternatively, you can transfer portions to a standard blender, but do so carefully to avoid splatters.
Step 6: Add Coconut Milk
- Stir in the coconut milk after blending. This adds creaminess and a tropical twist to the flavor. Adjust seasoning if needed. You might find it’s perfect as is!
Step 7: Serve and Enjoy
- Ladle the soup into bowls and enjoy the magnificent aroma wafting through your home. Don’t forget to garnish with a sprinkle of more white pepper or a swirl of coconut milk for presentation.
Notes
- Choose ripe squash: Selecting a squash that feels heavy and produces a dull sound when tapped is essential. This indicates it’s ripe and sweet.
- Don’t skimp on spices: The spices are crucial! Adjust them to your taste but don’t skip out— they enhance the soup immensely.
- Give it time: Slow cooking is key. Don’t rush it; let the flavors develop thoroughly.
- Taste test: Always taste before serving. Every ingredient can vary, so adjusting the salt and spices can elevate the final dish.
- Add toppings: A dollop of yogurt or a sprinkle of nuts adds texture to the final dish. Consider fresh herbs for a fresh flavor burst.
Nutrition
Frequently Asked Questions
1. Can I make this soup vegan?
Absolutely! To make it vegan, simply use vegetable broth and ensure your choice of coconut milk doesn’t contain animal products.
2. How can I thicken the soup?
If you prefer a thicker soup, consider adding a starch. A tablespoon of cornstarch mixed with water can be stirred in near the end of the cooking process. Alternatively, blending more of the soup to incorporate air can also thicken it significantly.
3. Can I use frozen butternut squash?
Yes! Frozen butternut squash works well. Just add it directly to the slow cooker without thawing. Adjust cooking time if needed.
4. Is it necessary to blend the soup?
Blending is not necessary; if you prefer a chunkier texture, feel free to skip this step. Some enjoy the rustic feel of unblended soup.
5. How do I know when the butternut squash is cooked?
The squash is done when it is fork-tender. A knife should slide in without resistance.
6. Can I add more vegetables?
Certainly! Carrots, celery, and kale can all be great additions. Just chop them into manageable sizes and include them with the other ingredients.
Conclusion
Cooking a slow cooker butternut squash soup is more than just preparing a meal; it’s creating a rewarding experience that warms the soul. It’s a dish rich in flavor, beautiful in color, and incredibly nourishing. You can prepare it ahead, serving it during a busy weeknight, or enjoy it during a gathering with friends.
The beauty of this recipe lies in its simplicity and adaptability. As you experiment and make it your own, you will find new ways to enjoy this dish each season. So, grab those ingredients, fire up your slow cooker, and let the magic happen! You might just find that this becomes a staple in your kitchen for years to come.
Happy cooking!