Healthy Butternut Squash Soup
- Prep Time: 15 minutes
- Cook Time: 6 - 8 hours (low) or 3 - 4 hours (high)
- Servings: 6 - 8
- Course: Soups & Salads
A simple soup that’s velvety smooth and full of flavor.
- 1 medium butternut squash (about 1 pound), peeled and cubed
- 1 medium onion, diced
- 1/2 pound carrots, peeled and cut into chunks
- 1 Granny Smith apple, peeled and sliced
- 3 cups vegetable broth
- 1 bay leaf
- 1 teaspoon salt
- 1 teaspoon pepper
- 1/4 teaspoon dried ground sage
- 1 (13.5 ounce) can coconut milk
- Salt and pepper to taste
- Reynolds® Slow Cooker Liners
Line a 5-to 6-quart slow cooker with a Reynolds® Slow Cooker Liner. Open slow cooker liner and place it inside a slow cooker bowl. Fit liner snugly against the bottom and sides of bowl; pull top of liner over rim of bowl.
Cover and cook for about 6-8 hours on low, or 3-4 hours on high, or until the squash is completely tender and mashes easily with a fork.
Remove bay leaf and discard. Carefully remove lid to allow steam to escape. Transfer contents from slow cooker liner to a blender using a wooden or plastic utensil. Blend until smooth.
When smooth, pour contents back into the slow cooker liner and add in salt, pepper, sage and coconut milk. Stir with a wooden or plastic utensil. Taste and then add more salt and pepper as needed.
Serve directly from slow cooker liner using a wooden or plastic utensil. Enjoy with croutons or crusty bread.
Cool slow cooker completely; remove empty liner and toss. Do not lift or transport liner with food inside.
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