9 October, 2020
Dr. Dave’s Ultimate Butternut Squash Soup
Dr. Dave’s Ultimate Butternut Squash Soup
This is my ultimate go-to favorite Butternut Squash Soup recipe ever! It’s super-easy to make in the slow cooker, naturally gluten-free, heart healthy and vegan. IT'S SO incredibly cozy and delicious it will become your go-to in no time!
Servings: 6
Calories: 110kcal
Equipment
- Slow cooker, blender or Immersion blender
Ingredients
- 2 cups vegetable stock
- 5 cloves garlic minced
- 1 large carrot peeled and chopped
- 1 medium Granny Smith apple cored and chopped
- 1 medium butternut squash, peeled, seeded and diced approx. 3–4 lbs
- 1 medium onion peeled and chopped
- 1 sprig fresh sage
- 1/2 teaspoon salt
- 1/4 teaspoon freshly-ground black pepper
- 1/4 teaspoon cayenne
- pinch of ground cinnamon and nutmeg
- 1/2 cup canned unsweetened coconut milk
Instructions
- Add vegetable stock, garlic, carrot, apple, butternut squash, sage, onion, salt, pepper, cayenne, cinnamon and nutmeg to a small (4-quart) slow cooker or large (6-quart) slow cooker. Toss to combine.
- 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.
- 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. Enjoy!
Notes
Nutrition
Calories: 110kcal