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Creamy Slow Cooker Butternut Squash Soup (Easy Budget Meal)

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This creamy slow cooker butternut squash soup is budget-friendly, kid-approved, and the slow cooker does all the heavy lifting. It’s the kind of meal that stays with you, not because it’s fancy, but because it feels like home.

Ingredients

Scale
  • 1 large butternut squash (about 3 pounds), peeled, seeded, and cubed
  • 1 medium yellow onion, diced
  • 2 cloves garlic, minced
  • 1 medium apple, peeled and chopped (like Granny Smith or Honeycrisp)
  • 4 cups low-sodium vegetable broth
  • 1 teaspoon ground ginger
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/2 cup coconut milk (full-fat for extra creaminess)
  • 1 tablespoon maple syrup (optional)
  • Roasted pumpkin seeds (for garnish, optional)
  • A drizzle of coconut milk or cream (for garnish, optional)
  • Fresh thyme or parsley (for garnish, optional)

Instructions

  1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or foil for easy cleanup.
  2. Prepare the squash: Peel the butternut squash with a vegetable peeler or sharp knife. Cut it in half lengthwise, scoop out the seeds, and cut into 1-inch cubes. Aim for uniform pieces so they roast evenly. (Tip: If the squash is too hard to cut, microwave it whole for 2-3 minutes to soften slightly.)
  3. Roast the squash: Spread the cubed squash on the baking sheet. Drizzle with a tablespoon of olive oil and a pinch of salt. Toss to coat. Roast for 25-30 minutes, flipping halfway, until the squash is tender and lightly browned on the edges.
  4. Combine in the slow cooker: Add the roasted squash, diced onion, minced garlic, chopped apple, vegetable broth, ginger, nutmeg, salt, and pepper to your slow cooker. Stir to combine.
  5. Cook on low for 6-7 hours or high for 3-4 hours. The soup is ready when the onion and apple are very soft and the flavors have melded together.
  6. Add the creamy finish: Stir in the coconut milk and maple syrup (if using). Use an immersion blender to puree the soup until smooth and velvety. If using a regular blender, let the soup cool for 10 minutes, then blend in batches. Be careful—hot liquid expands!
  7. Taste and adjust: Season with additional salt, pepper, or a pinch of cayenne if you like a little heat. If the soup is too thick, add a splash of broth or water to reach your desired consistency.
  8. Serve warm: Ladle into bowls and garnish with roasted pumpkin seeds, a drizzle of coconut milk, and fresh herbs. Enjoy with crusty bread or a simple side salad.

Notes

Don’t skip the roasting step—it deepens the flavor. Use full-fat coconut milk for best creaminess. Blend carefully to avoid hot soup explosions. This soup tastes even better the next day.

Nutrition

Keywords: butternut squash soup, slow cooker soup, creamy soup, budget meal, kid-friendly, fall soup, winter soup, healthy soup, vegan soup, gluten-free soup

Find it online: https://cookluma.com/creamy-slow-cooker-butternut-squash-soup-easy-budget-meal/