Crockpot Butternut Squash & Apple Soup

November 03, 2017

Servings: 6 – 8 bowls


  • 2 cups vegetable or chicken broth
  • 2 cloves garlic, peeled and minced
  • 1 carrot, peeled and diced
  • 1 Granny Smith apple, cored and diced
  • 1 medium butternut squash, peeled and diced
  • 1/4 tsp. dried sage
  • 1 small white or yellow onion, diced
  • 1/2 tsp. salt, or more to taste
  • 1/4 tsp. black pepper, or more to taste
  • 1/8 tsp. cayenne, more if you like it spicy
  • Pinch of ground cinnamon and nutmeg
  • 1/2 cup light canned coconut milk, plus more to serve

What You’ll Need:

  • A large crockpot
  • Food processor or immersion blender
  • Soup bowls and spoons for serving


  • Add your vegetable broth, garlic, carrot, apple, butternut squash, sage, onion, salt, pepper, cayenne, cinnamon and nutmeg all into the slow cooker and toss it all up to combine.
  • Cook for 6-8 hours on low or for 3-4 hours on high, or until the squash is completely tender and mashes easily with a fork.
  • Stir in your coconut milk.
  • Use an immersion blender to puree until your soup is silky smooth, or, pour into a food processor or blender – careful, it’s hot!
  • Taste and season with additional salt, pepper and cayenne if needed.
  • Swirl a little extra coconut milk into each bowl to serve.

Your smile-worthy soup is ready to enjoy. Go coconuts!