Slow Cooker Butternut Squash Soup
Slow Cooker Butternut Squash Soup is the ultimate comfort food, perfect for chilly evenings. This creamy, nourishing dish combines the natural sweetness of butternut squash with aromatic spices, creating a delightful blend that warms you from the inside out. Easy to prepare in a slow cooker, it allows you to relax while it simmers to perfection. Enjoy every velvety spoonful of this cozy bowl of goodness.
- Prep Time: 15 minutes
- Cook Time: 6 hours
- Total Time: 6 hours 15 minutes
- Yield: Serves approximately 6 servings 1x
- Category: Soup
- Method: Slow Cooking
- Cuisine: American
Ingredients
Scale
- 1 medium butternut squash (about 2 lbs), peeled and diced
- 1 medium sweet onion, chopped
- 2 cloves garlic, minced
- 4 cups low-sodium vegetable broth
- 1 teaspoon ground ginger
- Salt and pepper to taste
- 1 cup full-fat coconut milk
Instructions
- Peel and dice the butternut squash into small cubes.
- In a skillet over medium heat, sauté the chopped onion and minced garlic until fragrant and translucent, about five minutes.
- Transfer the sautéed onion and garlic to the slow cooker. Add the cubed butternut squash, vegetable broth, ground ginger, salt, and pepper. Stir well.
- Cover and cook on low for about six hours or on high for three hours until the squash is tender.
- Blend the soup until smooth using an immersion blender or by transferring batches to a standard blender.
- Stir in the coconut milk until well combined. Adjust seasoning if needed before serving.
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 210
- Sugar: 5g
- Sodium: 300mg
- Fat: 12g
- Saturated Fat: 10g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 5g
- Protein: 3g
- Cholesterol: 0mg
Keywords: - For extra depth of flavor, consider adding a pinch of nutmeg or cayenne pepper. - Substitute butternut squash with pumpkin or sweet potatoes for a different twist. - Serve with crusty bread or croutons for added texture.