Slow Cooker Butternut Squash Soup
Slow Cooker Butternut Squash Soup is a cozy and comforting dish that fills your home with delightful aromas. This creamy, velvety soup is bursting with the natural sweetness of butternut squash and warm spices, making it perfect for chilly days. Easy to prepare in your slow cooker, this recipe offers a rich flavor profile that’s both nourishing and satisfying. Enjoy it as a starter or paired with crusty bread for a complete meal—every spoonful feels like a warm hug!
- Prep Time: 15 minutes
- Cook Time: 6-8 hours
- Total Time: 9 minute
- Yield: Approximately 6 servings 1x
- Category: Soup
- Method: Slow Cooking
- Cuisine: American
Ingredients
Scale
- 4 cups butternut squash, peeled and cubed
- 1 medium onion, chopped
- 3 garlic cloves, minced
- 4 cups low-sodium vegetable broth
- 1 cup full-fat coconut milk
- 1 tsp ground cinnamon
- Salt and pepper to taste
Instructions
- Peel and cube the butternut squash. Chop the onion and mince the garlic.
- In the slow cooker, combine the butternut squash, onion, garlic, vegetable broth, cinnamon, salt, and pepper. Stir well.
- Cover and cook on low for 6-8 hours or high for 4-5 hours until vegetables are tender.
- Blend the mixture until smooth using an immersion blender or by transferring batches to a standard blender.
- Stir in coconut milk and adjust seasoning if necessary.
- Serve hot with crusty bread or crackers.
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 210
- Sugar: 6g
- Sodium: 600mg
- Fat: 9g
- Saturated Fat: 7g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 5g
- Protein: 4g
- Cholesterol: 0mg
Keywords: - For added sweetness, consider including carrots or apples in the mix. - Feel free to experiment with spices like nutmeg or cayenne for a unique twist. - Store leftovers in an airtight container in the fridge for up to five days or freeze for up to three months.