Crock Pot Butternut Squash & Apple Cider Soup with Crunchy Croutons

Ingredients

- 2 lbs Butternut squash, peeled, seeded, and cubed
- 1/4 cup Apple cider vinegar
- 4 cups Apple cider
- 1 cup Vegetable broth
- 1 medium Onion, chopped
- 2 cloves Garlic, minced
- 1 tsp Salt
- 1/2 tsp Black pepper
- 1/2 tsp Ground cinnamon
- 1/4 tsp Ground nutmeg
- 4 tbsp Unsalted butter
- 2 cups Croutons
- Optional: Fresh sage leaves for garnish

Instructions

1. Prepare the Butternut Squash
- Place the cubed butternut squash into the Crock Pot. Add the chopped onion and minced garlic over the squash.

2. Add Liquids
- Pour the apple cider vinegar and apple cider into the Crock Pot. Add the vegetable broth as well to ensure the squash is mostly covered.

3. Season the Mixture
- Sprinkle the salt, black pepper, cinnamon, and nutmeg over the ingredients in the Crock Pot.

4. Cook in Crock Pot
- Set the Crock Pot to low and cook for PT6H (6 hours) until the squash is tender and flavors are well combined.

5. Blend the Soup
- Once cooked, use an immersion blender to puree the mixture until smooth. Alternatively, transfer the mixture in batches to a countertop blender, returning the pureed soup to the Crock Pot.

6. Finish with Butter
- Stir in the unsalted butter until fully incorporated, which adds a rich flavor and silky texture.

7. Serve
- Ladle the hot soup into bowls. Top with croutons and, if desired, garnish with fresh sage leaves.

Preparation & Cooking Times

- Preparation Time: PT20M
20 minutes
- Cooking Time: PT6H
6 hours
- Total Time: PT6H20M
6 hours and 20 minutes

Total Time

PT6H20M
6 hours and 20 minutes

Type of Dish

Lunch

Keywords

Butternut squash soup, Crock Pot soup, Autumn soup, Vegetarian lunch, Apple cider soup, Comfort food, Slow cooker recipes, Lunch ideas, Soup recipe, Seasonal dish

Recipe Yield

Serves 4 adults

Calories

Total: 1600 calories

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