Butternut Squash Soup is a perfect fit for fall and this is such a comforting rendition of it. One bonus is that this recipe is made in the slow cooker so it's a lovely meal to come home to at the end of the day.
This soup combines butternut squash, sweet potatoes, and apples with onions, garlic and fall herbs. We add in a little bit of Sage Dark Balsamic to up that savory fall feeling and add a bit of sweetness and tang. We always top this soup with crumbled bacon, shredded cheddar and croutons.
- 6 cups butternut squash, peeled and roughly chopped (about 3lb squash)
- 2 medium sweet potatoes, peeled and roughly chopped
- 2 honeycrisp apples, peeled cored and roughly chopped
- 1 medium white onion, peeled and roughly chopped
- 2 cloves garlic, chopped
- 4 cups chicken stock (can use vegetable to keep vegetarian)
- 1 tablespoon Sage Dark Balsamic
- 1 teaspoon dried sage
- 1 1/2 teaspoons dried thyme
- 2 teaspoons kosher salt
- 1/4 teaspoon ground black pepper
- crumbled bacon, shredded cheese, croutons (optional)
- 1 cup 2% milk (or half and half/heavy cream)
Place squash, apples, sweet potatoes, onion, garlic, stock, balsamic vinegar and spices in a slow cooker on low and allow to cook for 6-8 hours.
Add the milk and stir to combine. Transfer the soup to a blender and blend until smooth (you may need to do two batches), or use an immersion blender to blend the soup. Add additional stock if a thinner consistency is desired.
Add additional sea salt and pepper to taste. Serve with chopped bacon, sharp white cheddar and croutons as a topping.