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Slow-Cooked Apple Butternut Squash Soup

It really doesn’t get any better than this! First off, this recipe is a great way to use up some of those apples left in the crisper from September’s picking. Secondly, tis the season for squash and soup! Who doesn’t like an easy weeknight dinner that requires little prep and quick clean-up?

I love this soup paired with grilled cheese. Don’t have time to make grilled cheese? Pair some cheese and crackers on the side and you have a delicious dinner on the table in five minutes! Oh, and this soup freezes well if you have lots of leftovers.


4 pounds butternut squash, peeled and cubed (roughly 2 small squashes)

1 small yellow onion, diced

2 apples, peeled and diced (I like to use Honey Crisp for their sweetness)

1 Tbsp curry powder

5 garlic cloves, minced (I love garlic!)

¼-½ tsp cayenne pepper

4 cups low sodium vegetable or chicken stock

1 can full-fat coconut milk

Salt and pepper to taste 



Combine the squash, apple, onion, garlic, stock, curry powder, salt, and cayenne pepper in the slow cooker. Cover and cook on high for 4 hours. Blend the soup directly in the pot with an immersion blender until completely smooth. Add the coconut milk and stir to combine. Add salt and pepper to taste. Enjoy!



Jenn Giurgevich is the founder of Spark Nutrition & Health, a virtual nutrition consulting business.
Visit www.sparknutritionandhealth.ca for more information.


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