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To make the Slow Cooker Butternut Squash Apple Soup, you need simple, fresh ingredients. Here’s what to gather: - 1 medium butternut squash, peeled and cubed - 2 apples (like Granny Smith or Honeycrisp), cored and chopped - 1 large onion, chopped - 3 cloves garlic, minced - 4 cups vegetable broth - 1 teaspoon ground cinnamon - ½ teaspoon ground nutmeg - Salt and pepper to taste - 1 tablespoon olive oil - 1 tablespoon maple syrup (optional, for sweetness) - Fresh parsley or chives, for garnish These ingredients blend well to create a warm and tasty soup. The butternut squash gives a smooth texture. The apples add a touch of sweetness that balances with the spices. The onion and garlic bring out rich flavors. Use fresh herbs for garnish to make the soup look bright and inviting. This soup is not just easy to make; it is also healthy. Butternut squash is full of vitamins. Apples provide fiber and sweetness. Together, they make a comforting meal you can enjoy any time. - Peeling and cubing the butternut squash: First, grab a sharp peeler. Peel the squash until no skin remains. Cut it in half and scoop out the seeds. Then, chop the squash into small cubes. This helps it cook faster and blend smoothly. - Chopping the apples: Choose your apples wisely. I love using Granny Smith for their tartness or Honeycrisp for sweetness. Core the apples, then chop them into bite-sized pieces. This makes them easy to mix with the squash. - Preparing onion and garlic: Take one large onion and chop it finely. Next, mince three cloves of garlic. The onion adds depth, and the garlic brings a lovely aroma to the soup. - Sautéing onion and garlic: Heat one tablespoon of olive oil in a skillet over medium heat. Toss in the chopped onion and minced garlic. Cook for about five minutes. You want the onion to turn soft and see-through. - Combining ingredients in the slow cooker: In your slow cooker, mix the cubed squash, chopped apples, sautéed onion, and garlic. Pour in four cups of vegetable broth. Add one teaspoon of ground cinnamon and half a teaspoon of nutmeg. Stir everything well to combine. - Cooking time and settings: Cover the slow cooker and set it to low for six to seven hours or high for three to four hours. Check that the squash is tender before blending. - Using an immersion blender: After cooking, take an immersion blender and blend the soup directly in the slow cooker. If you don’t have one, carefully transfer the hot soup in small batches to a regular blender. Blend until smooth. - Adjusting seasoning and sweetness: Taste the soup once blended. Add salt and pepper to your liking. If you want a sweeter taste, drizzle in one tablespoon of maple syrup. Blend again to mix. - Serving suggestions: Serve the soup warm in bowls. Garnish with fresh parsley or chives for a pop of color. This adds both flavor and visual appeal to your meal. To make your soup taste even better, try adding a splash of lemon juice. This adds brightness and balances the sweetness of the apples. If you want more depth, add a bay leaf while cooking. Just remember to take it out before blending! For spice variations, consider using ginger or curry powder. These spices can give the soup a warm and exciting twist. Slow cooking is easy, but a few tips help. Always cut your veggies into similar sizes. This ensures they cook evenly. Keep the lid on during cooking to retain heat and moisture. To check for doneness, pierce the squash with a fork. If it goes in easily, it is ready to blend. Garnishing your soup makes it special. Drizzle a little olive oil on top just before serving. This adds a nice shine and flavor. You can also sprinkle toasted pumpkin seeds for crunch. For pairing suggestions, serve the soup with crusty bread or a fresh salad. Both complement the soup's flavors and create a satisfying meal. {{image_2}} You can change the flavor of this soup by using different apples. Try using Fuji or Pink Lady apples for a sweeter taste. If you prefer tartness, go for Granny Smith apples. You can also mix apples for a balanced flavor. Adding other vegetables is a great way to boost nutrition. Carrots or sweet potatoes blend well with butternut squash. You can also add a few celery stalks for extra crunch. Just chop them into small pieces to cook evenly. To make this soup vegan, use vegetable broth instead of chicken broth. The soup is already dairy-free, so it’s perfect for vegan diets. If you want to make it gluten-free, just check your broth label. Most vegetable broths are gluten-free. For allergies, you can skip the maple syrup if you need a sugar-free option. Also, make sure to check for any allergens in your broth or spices. This soup is flexible and can fit many diets. Experimenting with spices can make this soup unique. Try adding ginger for a zesty kick. A dash of cayenne pepper can bring some heat if you like spice. You can also mix herbs like thyme or rosemary for a fresh flavor. If you want a creamier soup, stir in coconut milk or almond milk after blending. This adds richness and a smooth texture. You can also top it with a dollop of yogurt or sour cream for extra creaminess. Store leftovers in an airtight container. This keeps the soup fresh and tasty. Make sure to cool it first before sealing. Place it in the fridge within two hours of cooking. To freeze soup, pour it into freezer-safe bags or containers. Leave some space at the top for expansion. Label each bag with the date. For thawing, move it to the fridge overnight. Reheat on the stove or in the microwave until hot. In the fridge, this soup lasts about 3 to 5 days. If you freeze it, it can stay good for up to 3 months. Watch for signs of spoilage, like an off smell or color changes. If you see any mold, it is best to throw it away. Cooking this soup takes about 6 to 7 hours on low heat. You can cook it on high for 3 to 4 hours if you’re short on time. The longer cooking time helps the flavors blend well. This slow cooking method makes the squash very soft and easy to blend. Yes, you can use frozen butternut squash. Just be sure to thaw it first. Frozen squash is already cut and cooked, which saves time. It may change the texture slightly but will still taste great. If you don’t have vegetable broth, you can use chicken broth or water. For a richer flavor, add a bit of soy sauce or miso paste. You could also make your own broth using vegetable scraps and water. To make the soup creamier, you can add a splash of heavy cream or coconut milk. Blending the soup well helps, too. If you want a vegan option, stick with coconut milk for a creamy texture. Yes, you can make this soup in a regular pot. Sauté the onions and garlic on the stove first. Then, add all the ingredients and bring it to a boil. Lower the heat and let it simmer for about 30 to 40 minutes. Stir often to prevent sticking. This article covered how to make butternut squash soup using simple ingredients and clear steps. You learned the importance of preparation, cooking methods, and tips for enhancing flavor. Remember, cooking is fun! Experiment and adjust to your taste. Then, enjoy your delicious soup. With a few changes, you can also make it fit different diets. Share it with friends or save some for later. Happy cooking!

Slow Cooker Butternut Squash Apple Soup

Warm up this fall with a cozy slow cooker butternut squash apple soup that’s perfect for chilly days. This delicious recipe combines creamy butternut squash and sweet apples, blended with savory spices for a comforting meal. It's simple to make and packed with flavor. Click through to discover how easy it is to create this nourishing soup that will fill your home with warmth and joy. Your taste buds will thank you!
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Ingredients
  

1 medium butternut squash, peeled and cubed

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

1 large onion, chopped

3 cloves garlic, minced

4 cups vegetable broth

1 teaspoon ground cinnamon

½ teaspoon ground nutmeg

Salt and pepper to taste

1 tablespoon olive oil

1 tablespoon maple syrup (optional, for sweetness)

Fresh parsley or chives, for garnish

Instructions
 

Start by preparing the butternut squash. Carefully peel it, remove the seeds, and chop it into small cubes.

    In a large skillet, heat the olive oil over medium heat. Add the chopped onion and garlic. Sauté for about 5 minutes, or until the onion becomes translucent and fragrant.

      In the slow cooker, combine the cubed butternut squash, chopped apples, sautéed onion and garlic, vegetable broth, ground cinnamon, and nutmeg. Stir well to mix all the ingredients.

        Season the mixture with salt and pepper to taste. If you prefer a sweeter soup, add the maple syrup for a hint of sweetness.

          Cover the slow cooker and cook on low for 6-7 hours or high for 3-4 hours until the squash is tender.

            Once cooked, use an immersion blender to puree the soup until smooth. Alternatively, carefully transfer the soup in batches to a blender.

              Taste and adjust seasoning as needed; you can also add a touch more maple syrup if desired.

                Serve warm, garnished with fresh parsley or chives for a pop of color.

                  Prep Time: 15 minutes | Total Time: 7 hours | Servings: 6 servings