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Butternut Squash and Apple Soup with Ginger
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Course Soup
Cuisine American
Servings 4 people

Equipment

  • Slow Cooker
  • Immersion Blender

Ingredients
  

  • 4 cups butternut squash, peeled and cubed
  • 2 large apples, cored and chopped
  • 1 medium onion, diced
  • 2 tablespoons fresh ginger, grated
  • 4 cups vegetable broth
  • 1 teaspoon ground cinnamon
  • 1 cup coconut milk
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper

Instructions
 

  • Add the butternut squash, apples, onion, ginger, vegetable broth, cinnamon, salt, and black pepper to the slow cooker.
  • Stir to combine, then cover and cook on low for 6 to 7 hours until the squash is very tender.
  • Use an immersion blender to puree the soup directly in the slow cooker until smooth.
  • Stir in the coconut milk and let the soup warm for another 10 minutes on low.
  • Taste and adjust salt or pepper if needed before serving.

Notes

For a thicker texture, reduce the broth by half a cup before cooking. Leftovers keep in the fridge for three days and reheat well on the stovetop with a splash of broth to loosen them. If you prefer a sharper ginger flavor, stir in an extra half teaspoon of grated ginger right before serving.
Course: Soup
Cuisine: American
Equipment: Slow Cooker, Immersion Blender