Slow Cooker Butternut Squash And Apple Soup Recipe
A rich and satisfying slow-cooker soup made with butternut squash, apple, coconut milk and lots of aromatic spices.
Servings 4 people
Calories 250kcal
Cost 8
Ingredients
- 1 butternut squash peeled, seeded, and diced
- 1 sweet potato peeled and diced
- 1 apple cored and diced
- 1 onion diced
- 4 garlic cloves minced
- 1 sprig of fresh sage
- ½ tsp. chili powder
- ⅛ tsp. ground cinnamon
- ⅛ tsp. ground nutmeg
- 2 cups vegetable or chicken stock
- ½ cup canned coconut milk
- Sea salt and freshly ground black pepper
Instructions
- Place all the ingredients in a slow cooker except the coconut milk.1 butternut squash, 1 sweet potato, 1 apple, 1 onion, 4 garlic cloves, 1 sprig of fresh sage, ½ tsp. chili powder, ⅛ tsp. ground cinnamon, ⅛ tsp. ground nutmeg, 2 cups vegetable or chicken stock
- Stir everything and cook on high for 3 to 4 hours or on low for 6 to 8 hours.
- Remove the sage leaves, and pulse the butternut mixture using an immersion blender. Purée until smooth.
- Add in the coconut milk and pulse until well blended.½ cup canned coconut milk
- Cook on high for another 20 minutes, season to taste, and serve.Sea salt and freshly ground black pepper
Nutrition
Calories: 250kcal | Carbohydrates: 47g | Protein: 4g | Fat: 8g | Saturated Fat: 6g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 0.3g | Sodium: 525mg | Potassium: 1045mg | Fiber: 8g | Sugar: 15g | Vitamin A: 28418IU | Vitamin C: 47mg | Calcium: 131mg | Iron: 2mg