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- 1 medium butternut squash, peeled, seeded, and cubed - 2 medium apples (like Granny Smith or Honeycrisp), peeled, cored, and chopped - 1 medium onion, chopped - 2 cloves garlic, minced These main ingredients create a warm and cozy base for your soup. The butternut squash gives it a sweet, nutty flavor. The apples add a nice fruity note, balancing the soup perfectly. Onion and garlic provide depth and aroma. Together, they make a comforting blend that warms you from the inside out. - 4 cups vegetable broth - 1 teaspoon ground cinnamon - 1/2 teaspoon ground nutmeg - Salt and pepper to taste - 1 tablespoon olive oil - 1/4 cup coconut cream (optional for creaminess) The vegetable broth forms the soup's body. Cinnamon and nutmeg add warmth and spice, making each spoonful delightful. Salt and pepper help enhance all the flavors. Olive oil adds richness, and the coconut cream makes the soup extra creamy and smooth. You can choose to use the coconut cream or skip it for a lighter dish. - Fresh thyme leaves - Drizzle ideas Garnishing your soup makes it visually appealing and adds fresh flavors. Fresh thyme leaves bring a hint of earthiness. You can drizzle more coconut cream on top for a creamy finish. Try adding a swirl of olive oil for a touch of shine. These simple additions elevate the dish and make it look restaurant-worthy. Start by prepping the vegetables. First, peel and seed the butternut squash. Then, chop it into small cubes. Next, peel and core the apples. I like to use Granny Smith or Honeycrisp for a nice balance of sweet and tart. After that, chop the apples into bite-sized pieces. Now, take the onion and chop it finely. Mince the garlic cloves as well. These ingredients add great flavor to the soup. Once you have all your veggies ready, combine them in the slow cooker. Add the cubed butternut squash, chopped apples, onion, and minced garlic. Drizzle olive oil over the top, and toss gently to mix. This step helps to coat the veggies and enhance their flavor. Next, pour in the vegetable broth. Sprinkle ground cinnamon, nutmeg, salt, and pepper over the top. Stir everything together to ensure the spices are evenly distributed. Now, it's time to set the slow cooker. Cover the slow cooker with the lid. You can choose to cook on low or high. If you pick low, plan for 6-8 hours. If you want it done sooner, choose high for 3-4 hours. The squash should be tender when it’s ready. Once the cooking time is up, take an immersion blender and puree the soup until smooth. If you like some texture, leave a few chunks intact. If you want a creamier soup, stir in coconut cream. Taste and adjust seasoning if needed. Serve the soup hot. Garnish with fresh thyme leaves for a pop of color. For an elegant touch, drizzle a bit of coconut cream on top. Enjoy this warm and comforting bowl of soup! - Texture considerations: For a smooth soup, use an immersion blender. If you want some texture, blend only half of the soup. This gives a nice balance of creaminess and chunks. Adjust as you blend until you reach your desired thickness. - Adjustments for spice levels: If you like it spicy, add a pinch of cayenne pepper. For a milder soup, stick with the cinnamon and nutmeg. Remember, you can always add more spice, but you can't take it out! - Using different slow cooker sizes: If your slow cooker is smaller, you can cut the recipe in half. Use a medium-sized squash and just one apple. This keeps the flavors nice and strong without crowding the pot. - Managing cook times: Cooking on low takes longer but gives a deeper flavor. If you’re in a hurry, the high setting works well too. Just check your squash after 3 hours. If it's soft, it's ready! - Presentation ideas: Serve the soup in warm bowls. Drizzle a little coconut cream on top and sprinkle fresh thyme leaves for a pop of color. This makes your dish look fancy and inviting. - Pairing suggestions: This soup goes well with crusty bread or a light salad. Try it with a slice of apple pie for dessert. The flavors of apple and squash blend beautifully throughout the meal. {{image_2}} You can switch up the apples in this soup. Try using Fuji or Braeburn apples for a sweeter taste. If you want a touch of spice, add a small piece of fresh ginger. Carrots also work well. They add sweetness and depth to the flavor. Simply chop them and toss them in with the other veggies. This soup can easily become vegan. Just use vegetable broth and skip the coconut cream. For vegetarian diets, keep the coconut cream for extra richness. This soup is also gluten-free. All the ingredients are safe for those avoiding gluten. Just read labels to ensure your broth is gluten-free. You can use this soup as a base for many dishes. Try serving it with rice or quinoa. It makes a hearty meal when combined with grains. You can also add protein, like cooked chicken or beans, to make it more filling. Top it with roasted pumpkin seeds for a crunchy finish. Enjoy! To store leftovers, let the soup cool down. Once cooled, transfer it to an airtight container. This will keep it fresh. Place the container in the fridge. The soup lasts about 4-5 days in the fridge. Make sure to label the container with the date you made it. If you want to freeze the soup, use a freezer-safe container. Leave some space at the top for expansion. The soup can last up to 3 months in the freezer. When you're ready to eat, thaw it in the fridge overnight. For reheating, warm it on the stove over low heat. Stir often to avoid sticking. You can also heat it in the microwave in short bursts. You can repurpose the soup in many ways. Add it to pasta for a creamy sauce. You can also use it as a base for a stew. If you want to enhance the flavor after storage, add a splash of apple cider or a pinch of fresh herbs. This can brighten the taste and make it feel new again. Can I use frozen butternut squash? Yes, you can use frozen butternut squash. Just make sure to thaw it first. Frozen squash works well in this soup. It saves time and still tastes great. What if I don't have a slow cooker? If you don’t have a slow cooker, you can use a pot on the stove. Cook the soup on low heat. Stir often to avoid burning. It should take about 30-45 minutes to cook. Calories per serving Each serving has about 150 calories. The soup is light but filling. It is a great choice for a healthy meal. Health benefits of the ingredients - Butternut squash: Rich in vitamins A and C; great for your skin. - Apples: Full of fiber; helps with digestion. - Onion and garlic: Good for heart health. - Coconut cream: Adds healthy fats; can improve your mood. What to do if the soup is too thick? If your soup is too thick, add more vegetable broth. Stir it in slowly until you reach the right consistency. How to fix an overly salty soup? To fix salty soup, add a peeled potato. Let it cook for about 15 minutes. The potato will soak up excess salt. Remove it before serving. This article covered how to make a delicious butternut squash soup. We discussed the main ingredients like squash, apples, onion, and garlic. You learned about cooking in a slow cooker, simmering it to perfection. I shared tips for garnishing, serving suggestions, and storage advice. In the end, this soup is perfect for any occasion. Enjoy making it your own with different flavors. Happy cooking!

Slow Cooker Butternut Squash Apple Soup

Warm up this season with a delicious Slow Cooker Butternut Squash Apple Soup! This easy recipe combines creamy butternut squash and sweet apples, seasoned perfectly with spices for a comforting meal. Just toss the ingredients in your slow cooker and let it do the work! Ideal for cozy dinners or meal prep. Ready to enjoy a bowl of fall flavor? Click to explore the full recipe and make this delightful soup today!
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Ingredients
  

1 medium butternut squash, peeled, seeded, and cubed

2 medium apples (such as Granny Smith or Honeycrisp), peeled, cored, and chopped

1 medium onion, chopped

2 cloves garlic, minced

4 cups vegetable broth

1 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

Salt and pepper to taste

1 tablespoon olive oil

1/4 cup coconut cream (optional for creaminess)

Fresh thyme leaves for garnish

Instructions
 

In the slow cooker, add the cubed butternut squash, chopped apples, chopped onion, and minced garlic.

    Drizzle the olive oil over the ingredients and toss gently to combine.

      Pour in the vegetable broth and sprinkle the ground cinnamon, nutmeg, salt, and pepper over the top. Stir to mix everything together.

        Cover the slow cooker with the lid and cook on low for 6-8 hours or on high for 3-4 hours, until the squash is tender.

          Once cooked, use an immersion blender to puree the soup until smooth. If you prefer a chunkier texture, leave some chunks intact.

            Stir in the coconut cream for added creaminess if desired, and adjust seasoning with more salt and pepper to taste.

              Serve hot, garnished with fresh thyme leaves.

                Prep Time, Total Time, Servings: 15 minutes | 6-8 hours (slow cooker) | 4 servings.

                  - Presentation Tips: Serve the soup in a warm bowl, drizzled with a bit of coconut cream on top and a sprinkle of thyme for an elegant finish.