Slow-Cooker Butternut Squash Soup

Steps to make

1. 1

   Prepare slow cooker

   

   Lightly coat a 4-quart or larger slow cooker with cooking spray. Set aside.

2. 2

   Saute onions

   10 min
   

   In a medium saucepan, over medium heat, heat 1 tablespoon extra-virgin olive oil and add the chopped onion. Sauté, stirring occasionally, until caramelized and fragrant, about 8 to 10 minutes.

4. 3

   Transfer onions to slow cooker

   1 min
   

   Transfer the onions to the slow cooker.

5. 4

   Add in butternut squash, apples and spices

   1 min
   

   To the slow cooker, add the butternut squash cubes, 2 chopped apples, 2 cups low-sodium vegetable broth, 1 teaspoon kosher salt, ½ teaspoon ground nutmeg, ¼ teaspoon black pepper, ¼ teaspoon cayenne pepper, and 2 sage leaves.

6. 5

   Cook

   4h
   

   Cover the slow cooker with a lid and cook on high for 3-4 hours or on low for 7-8 hours, keeping the lid on.

7. 6

   Puree

   3 min
   

   Working in batches, transfer the soup to a blender and add ¾ cup light coconut milk. Purée until smooth and creamy. Add more milk to thin the soup if desired. Taste and adjust seasonings.

8. 7

   Serve

   

   Divide the soup among bowls, drizzle with coconut cream and finish with toasted pumpkin seeds and chopped fresh sage if desired.