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Prep Time: 30 minutes

Cook Time: 3-4 hours or 6-8 hours

Servings: 10+

Fall is just around the corner, and what says “fall” more than squash? This recipe is simple, delicious, and bursting with flavors that make it the perfect dish to share with friends and family as the leaves begin to change!


  • 1 Tbsp. olive oil

  • 2 onions

  • 2 medium butternut squashes

  • 3 medium apples

  • 2 cups vegetable broth

  • 1 Tbsp. cinnamon

  • 1 tsp. red pepper flakes

  • 1 tsp. salt

  • 1 tsp. pepper

  • 1 cup coconut milk


  • Heat olive oil in pan, add onion and brown until transparent

  • While onion is in pan, cut off ends of butternut squash, slice with vegetable peeler, cut in half lengthwise and remove internal seeds, and dice into ~ 1 inch cubes

  • Remove cores from apples and chop into ~ 1/2 inch cubes

  • Add onion, butternut squash, apples, vegetable broth, cinnamon, red pepper flakes, salt, and peppers to crock pot and mix thoroughly

  • Cook on low for 6-8 hours or high for 3-4 hours until butternut squash and apples are soft

  • When cooking is complete, add coconut milk and puree mixture with hand-held blender, food processor, etc. until smooth

  • Spoon into bowls and top with a dash of cinnamon – enjoy!




*recipe derived and modified from wellplated.com