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Slow Cooker Butternut Squash & Apple Soup 21 September, 2017 | Sauces & Soups

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  • 2 lbs. butternut squash, peeled, seeded, and cubed
  • 1 onion, peeled and roughly chopped or 1 leek (white part only, rinsed and roughly chopped)
  • 1 apple, any kind you like, roughly chopped, no need to peel (we prefer Jonagold)
  • 1 medium (or a couple small) carrots, roughly chopped
  • 2 cloves garlic
  • kosher salt and pepper to taste
  • 2 1/2 cups vegetable stock
  • 1/2 cup unsweetened coconut milk
  • 1 tablespoon olive oil
  • 3/4 cup thinly sliced leek whites
  • pinch sea salt


Place the squash, onion or leek, apple, carrot, garlic and stock in a slow cooker. If using water, add 1 tablespoon kosher salt. If using stock, add a pinch of salt, then adjust at the end. Cover and cook on high for 4 hours or on low for 8 hours, until the squash and carrots are cooked through.

Stir in the coconut milk. Puree the soup in the slow cooker with an immersion blender until smooth (or in a stand blender in batches.) Taste and adjust seasoning accordingly. 

Heat a medium skillet over medium-low heat. Add the oil and leeks and cook, stirring occasionally, until golden and crisp, about 10 minutes. Season with salt.

To serve, pour the soup into 6 serving bowls and garnish with the crispy leeks. Drizzle with more coconut milk if desired. I like lots of cracked black pepper over top.

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