Low Iodine Slow Cooker Butternut Squash Soup
Total time4 hr 20 min
Prep time20 min
Cook time0 min
4.9(24)
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Learn more →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
- 2 tbsp unsalted butter
Chef's tipUse 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 tipUse 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)
Can be omittedcrème fraîche
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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