Mold Detox Friendly Slow Cooker Butternut Squash Soup

Total time4 hr 20 min

Prep time20 min

Cook time0 min

4.9

(24)

Mold Detox Friendly Slow Cooker Butternut Squash Soup

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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
2 tbsp unsalted butter
1 tsp ground cinnamon
½ tsp ground nutmeg
½ tsp ground ginger
¼ tsp cayenne pepper (optional)
Ingredient note
Dried cayenne pepper can sometimes contain mold toxins, but the small amount in this recipe—about a pinch per serving—is likely tolerated by many. When possible, use a recently purchased organic spice and store it tightly closed in a cool, dry place. If you prefer to always avoid cayenne pepper, please tap it and change its rating to Red.
1 tsp salt
¼ tsp black pepper
Ingredient note
Dried black pepper can sometimes contain mold toxins, but the trace amount used here is so small that it is likely tolerated by many. When possible, use a recently purchased organic spice and store it tightly closed in a cool, dry place. If you prefer to always avoid black pepper, please tap it and change its rating to Red.
½ cup heavy cream
2 tsp maple syrup (optional)
Can be omitted
maple syrup

For serving

pepitas (pumpkin seeds), for serving (optional)
sour cream or crème fraîche, for serving (optional)
Chef's tip
Swap 1:1; crème fraîche is richer and holds up to heat without curdling.

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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