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Easy Creamy Slow Cooker Butternut Squash Soup

creamy slow cooker butternut squash soup - featured image
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A velvety, dairy-free butternut squash soup made in the slow cooker with coconut milk. This comforting, set-it-and-forget-it recipe is perfect for busy weeknights and chilly days.

Ingredients

Scale
  • 1 medium butternut squash (about 3 pounds), peeled, seeded, and cubed
  • 1 medium yellow onion, diced
  • 3 cloves garlic, minced
  • 1 tablespoon fresh ginger, grated
  • 4 cups vegetable broth (or chicken broth)
  • 1 can (13.5 oz) full-fat coconut milk
  • 1 tablespoon olive oil or coconut oil
  • 1 teaspoon salt (plus more to taste)
  • ½ teaspoon black pepper
  • ½ teaspoon ground cumin
  • ¼ teaspoon ground nutmeg
  • ¼ teaspoon cayenne pepper (optional)
  • Toasted pumpkin seeds (pepitas) for garnish (optional)
  • Fresh parsley or cilantro, chopped for garnish (optional)
  • A drizzle of coconut milk or heavy cream for garnish (optional)
  • Crusty bread or croutons for serving (optional)

Instructions

  1. Prep the butternut squash: Cut off both ends, slice in half lengthwise, scoop out seeds, peel, and cut into 1-inch cubes.
  2. Sauté the aromatics: Heat olive oil in a skillet over medium heat. Cook diced onion until translucent (about 3 minutes). Add minced garlic and grated ginger, cook 1 minute until fragrant.
  3. Layer everything in the slow cooker: Add cubed squash, sautéed aromatics, salt, pepper, cumin, nutmeg, and cayenne (if using). Pour in vegetable broth, stir gently.
  4. Cook low and slow: Cover and cook on low for 5-6 hours or on high for 2-3 hours, until squash is fork-tender.
  5. Add the coconut milk: Stir in full-fat coconut milk. Let heat through for about 5 minutes.
  6. Blend until smooth: Use an immersion blender directly in the slow cooker, or blend in batches in a countertop blender (vent the lid to allow steam to escape).
  7. Taste and adjust seasoning: Add more salt, pepper, or spices as needed. Thin with extra broth or water if too thick; simmer uncovered if too thin.
  8. Serve with your favorite toppings: Ladle into bowls and garnish with pumpkin seeds, a drizzle of coconut milk, fresh herbs, and black pepper. Serve with crusty bread.

Notes

Roasting the squash first (400°F for 25-30 minutes) adds deeper flavor. Don’t skip the fresh ginger—it brightens the soup. Toast spices in a dry skillet for 30 seconds to enhance flavor. For a thicker soup, simmer uncovered; for thinner, add more broth. Soup tastes even better the next day. Freezes well for up to 3 months.

Nutrition

Keywords: butternut squash soup, slow cooker soup, creamy soup, coconut milk soup, vegan soup, gluten-free soup, fall soup, winter soup

Find it online: https://spoonmira.com/easy-creamy-slow-cooker-butternut-squash-soup/