Print

Cozy Slow Cooker Acorn Squash Soup with Maple

slow cooker acorn squash soup with maple - featured image
Print Recipe

This cozy slow cooker acorn squash soup with maple is a creamy, slightly sweet fall favorite that tastes like a hug from the inside out. Made with simple ingredients and hands-off cooking, it’s perfect for busy weeknights and picky eaters alike.

Ingredients

Scale
  • 2 medium acorn squashes (about 2 to 2.5 pounds total)
  • 1 medium yellow onion, chopped
  • 2 cloves garlic, minced
  • 3 cups low-sodium vegetable broth
  • 1/3 cup pure maple syrup
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon salt, plus more to taste
  • 1/4 teaspoon black pepper
  • 1/2 cup full-fat coconut milk (or heavy cream)
  • Optional toppings: Toasted pumpkin seeds, extra maple syrup, coconut milk swirl, cinnamon

Instructions

  1. Prep the squash: Cut each acorn squash in half from stem to tip. Scoop out seeds and stringy bits. Cut each half into 2-inch chunks. No need to peel.
  2. Sauté the aromatics (optional but recommended): Heat a skillet over medium heat with a splash of olive oil. Add chopped onion and cook until soft and translucent, about 4 minutes. Add minced garlic and cook for 30 seconds more.
  3. Load the slow cooker: Place squash chunks, sautéed onion and garlic (or raw if skipped), vegetable broth, maple syrup, cinnamon, nutmeg, salt, and pepper into the slow cooker. Stir well.
  4. Cook low and slow: Cover and cook on low for 6 to 7 hours or on high for 3 to 4 hours, until squash is fork-tender.
  5. Blend until smooth: Turn off slow cooker. Use an immersion blender to puree soup directly in the pot until silky smooth. If using a regular blender, let soup cool for 10 minutes, then blend in batches carefully.
  6. Add the creaminess: Stir in coconut milk or heavy cream. Taste and adjust seasoning, adding more salt or maple syrup if desired.
  7. Serve it up: Ladle soup into bowls. Top with toasted pumpkin seeds, a swirl of extra coconut milk, and a light dusting of cinnamon. Serve hot.

Notes

Sautéing the aromatics deepens flavor but can be skipped in a pinch. If soup is too thin, cook uncovered on high for 20-30 minutes to thicken. For extra thickness, add a peeled and diced potato with the squash. Leftovers keep in the fridge for up to 5 days and freeze for up to 3 months.

Nutrition

Keywords: slow cooker acorn squash soup, maple acorn squash soup, fall soup, creamy squash soup, vegan soup, gluten-free soup

Find it online: https://clunkcook.com/cozy-slow-cooker-acorn-squash-soup-with-maple/