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Creamy Slow Cooker Maple Butternut Squash Soup
Sweet butternut squash and tart apples break down into an impossibly silky puree in this hands-off slow cooker meal. Warm cinnamon and nutmeg build a cozy flavor profile while the appliance does all the hard work. You'll blend the tender vegetables with a splash of half-and-half and real maple syrup for a rich, earthy finish. A quick swirl of tangy yogurt and fresh chives cuts right through the sweetness, balancing the bowl perfectly.
Equipment
- Slow Cooker
- Blender
Ingredients
- 8 cups cubed peeled seeded butternut squash (about 3 lb)
- 1 large apple, peeled, chopped
- 1 large onion, cut into 1-inch pieces
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon salt
- 1 ⁄ 8 teaspoon pepper
- 1 carton (32 oz) chicken broth (4 cups)
- ½ cup half-and-half or milk
- ½ real maple syrup
- ¾ cup plain yogurt or sour cream
- 2 tablespoons chopped fresh chives
Instructions
- 1Coat the inside of a 4- to 5-quart slow cooker with cooking spray. Add the cubed squash, chopped apple, onion, cinnamon, nutmeg, salt, and pepper. Pour the chicken broth over the top.
- 2Cover and cook on the Low setting for 7 to 8 hours, or on High for 3.5 to 4 hours, until the squash is very tender.
- 3Transfer about 3 cups of the hot mixture into a blender. Secure the lid, leaving the vent slightly open so steam can escape, and blend until completely smooth. Pour the puree into a large heatproof pitcher or bowl.
- 4Blend the remaining soup in two additional batches. Return all the pureed soup to the slow cooker, then stir in the half-and-half and maple syrup.
- 5Turn the slow cooker to High if it was previously on Low. Cover and heat for another 15 minutes until warmed through. Ladle into bowls and top with a dollop of yogurt and fresh chives.
Notes
- Prep: Buy pre-peeled and diced butternut squash from the supermarket to save time.
- Tip: If peeling the squash yourself, use a sharp, swivel-headed vegetable peeler to easily remove the thick outer skin.
- Storage: Keeps well in the fridge for up to 4 days in an airtight container. Reheat gently on the stove.