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As the leaves turn golden and the air grows crisp, there's nothing quite like the warmth and comfort of a bowl of butternut squash soup. This seasonal favorite is not just a dish; it’s a celebration of fall's bounty, bringing together rich flavors and nourishing ingredients that make it a staple in many kitchens during the cooler months. Butternut squash soup is revered for its creamy texture and naturally sweet taste, making it an ideal choice for both casual family dinners and elegant gatherings.

Crockpot Butternut Squash Soup

Warm up this fall with a bowl of Harvest Harmony Butternut Squash Soup, a delightful blend of creamy butternut squash, aromatic spices, and fresh vegetables. This nutritious soup celebrates the essence of the season, with layers of flavor achieved through slow cooking. Perfect for family dinners or gatherings, it's simple to prepare and can easily be made vegan or gluten-free. Experience the comforting taste of autumn in every spoonful.
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Ingredients
  

1 large butternut squash (about 3 lbs), peeled, seeded, and cubed

1 medium onion, chopped

3 cloves garlic, minced

2 medium carrots, chopped

2 celery stalks, chopped

1 apple (such as Granny Smith), peeled, cored, and diced

4 cups vegetable broth

1 cup coconut milk (or heavy cream for a richer flavor)

2 teaspoons ground ginger

1 teaspoon ground cinnamon

1/2 teaspoon nutmeg

Salt and pepper to taste

2 tablespoons olive oil

Fresh parsley or cilantro for garnish (optional)

Instructions
 

Prep the Ingredients: Start by peeling, seeding, and cubing the butternut squash. Chop the onion, carrots, celery, and garlic. Dice the apple.

    Sauté Aromatics: In a skillet, heat olive oil over medium heat. Add the chopped onion and cook until translucent, about 5 minutes. Stir in the garlic and cook for an additional minute until fragrant.

      Combine in Crockpot: Transfer the sautéed onion and garlic mixture to a crockpot. Then, add the cubed butternut squash, carrots, celery, diced apple, and vegetable broth.

        Add Seasonings: Sprinkle in the ground ginger, cinnamon, nutmeg, and season with salt and pepper. Stir well to combine all the ingredients.

          Cook: Cover the crockpot and cook on low for 6-8 hours or on high for 3-4 hours, until the squash and vegetables are tender.

            Blend the Soup: Once cooked, use an immersion blender to puree the soup until smooth. If you prefer a chunkier texture, blend only half of the soup and mix it back in.

              Incorporate Coconut Milk: Stir in the coconut milk (or heavy cream) for a luscious, creamy finish. Taste and adjust seasoning if necessary.

                Serve: Ladle the soup into bowls and garnish with fresh parsley or cilantro if desired. Enjoy this comforting, velvety soup warm!

                  Prep Time, Total Time, Servings: 20 minutes | 6-8 hours | 6 servings