Dairy Free Slow Cooker Butternut Squash Soup

Total time4 hr 20 min

Prep time20 min

Cook time0 min

Dairy Free Slow Cooker Butternut Squash Soup

Sweet, tender butternut squash simmers all day with onion, garlic, and a chopped apple for natural sweetness, soaking up warm notes of cinnamon, nutmeg, ginger, and a little cayenne if you like some heat. The slow cooker does all the work here, coaxing the squash until it's soft enough to collapse at the touch of a spoon, then it all gets blitzed into a silky, spoonable purée right in the pot. A touch of maple syrup deepens the sweetness and rounds out the spices for a bowl that tastes like fall in liquid form. Finish it with a scatter of toasted pepitas for crunch, and this one settles nicely into a dairy free rotation without any extra fuss. It's an easy set-it-and-forget-it soup that's just as good for a weeknight dinner as it is for a holiday starter.

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Ingredients

6 servings

1 large butternut squash (about 3 lb), peeled, seeded, and cut into 1-inch cubes
1 medium yellow onion, roughly chopped
3 cloves garlic, smashed
1 medium apple, peeled, cored, and roughly chopped
3 cups low-sodium chicken broth
Swanson Chicken Broth - 14.5 oz Pacific Foods Organic Low Sodium Chicken Broth Pacific Foods Organic Free Range Chicken Broth Kettle & Fire Chicken Broth Imagine Organic Free Range Chicken Broth
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2 tbsp unsalted butter
Chef's tip
Use a stick or block-style dairy-free butter - not a soft tub spread - and swap one-for-one.
1 tsp ground cinnamon
½ tsp ground nutmeg
½ tsp ground ginger
¼ tsp cayenne pepper (optional)
1 tsp salt
¼ tsp black pepper
½ cup heavy cream
Chef's tip
Use unsweetened dairy-free heavy cream in cooked sauces, soups, and ganache. For whipped uses, choose a product labeled whippable.
2 tsp maple syrup (optional)

For serving

pepitas (pumpkin seeds), for serving (optional)
sour cream or crème fraîche, for serving (optional)
Omit this
This ingredient likely doesn’t work for the diet.

Instructions

1
Add the butternut squash, onion, garlic, apple, chicken broth, butter, cinnamon, nutmeg, ginger, cayenne (if using), salt, and black pepper to a 6-quart slow cooker. Stir briefly to distribute the spices.
2
Cover and cook on High for 4 hours or on Low for 7–8 hours, until the squash is completely tender and collapses easily when pressed with a spoon.

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