Slow Cooker Butternut Squash Soup Recipe

Introduction

This Slow Cooker Butternut Squash Soup is a comforting and creamy dish that’s perfect for chilly days. With a blend of warm spices and coconut milk, it offers a rich flavor that’s both satisfying and easy to prepare.

Ingredients

• 2 butternut squash (peeled and cubed)
• 1 onion (peeled and quartered)
• 3 cloves garlic (peeled)
• 2 cups vegetable broth
• 1/2 cup coconut milk
• 1 tbsp olive oil
• 1/4 tsp ground cumin
• 1/4 tsp ground coriander
• 1/4 tsp ground turmeric
• 1/4 tsp salt (or to taste)
• 1/4 tsp black pepper (or to taste)

Instructions

1. Step 1: Peel and cube the butternut squash, removing the seeds to ensure smooth texture.
2. Step 2: Add olive oil to the slow cooker. Then add the butternut squash chunks, quartered onion, garlic cloves, vegetable broth, coconut milk, and all the seasonings. Stir gently to combine everything evenly.
3. Step 3: Cover the slow cooker and cook on low for 5-6 hours or on high for 3-4 hours, until the squash is tender when pierced with a fork.
4. Step 4: Use an immersion blender directly in the slow cooker to blend the mixture until it becomes smooth and creamy.
5. Step 5: Taste the soup and adjust the salt and pepper if needed before serving.

Tips & Variations

• For a richer flavor, roast the butternut squash cubes beforehand until caramelized before adding to the slow cooker.
• Substitute coconut milk with cream or cashew cream for a different creamy texture.
• Add a pinch of cayenne pepper or chili flakes for a spicy kick.
• Garnish with fresh herbs like cilantro or parsley for added freshness.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove or in the microwave, stirring occasionally to ensure even heating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen butternut squash for this soup?

Yes, frozen butternut squash works well. Just adjust the cooking time accordingly, possibly needing a bit longer to become tender.

Is this soup suitable for a vegan diet?

Absolutely. All ingredients used are plant-based, making this soup naturally vegan and dairy-free.

Slow Cooker Butternut Squash Soup Recipe

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★★★★★

4.8 from 94 reviews

• Author: lina
• Total Time: 6 hours 15 minutes (using low setting)
• Yield: 6 servings 1x
• Diet: Vegan

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Description

This Slow Cooker Butternut Squash Soup is a comforting and creamy blend of tender butternut squash, aromatic spices, and coconut milk, making it a perfect warming meal that’s easy to prepare and full of flavor. It’s cooked slowly to bring out the natural sweetness of the squash and finished with a smooth texture through simple blending.

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Ingredients

Scale 1x2x3x

Vegetables

• 2 butternut squash (peeled and cubed)
• 1 onion (peeled and quartered)
• 3 cloves garlic (peeled)

Liquids

• 2 cups vegetable broth
• 1/2 cup coconut milk
• 1 tbsp olive oil

Spices & Seasoning

• 1/4 tsp ground cumin
• 1/4 tsp ground coriander
• 1/4 tsp ground turmeric
• 1/4 tsp salt (or to taste)
• 1/4 tsp black pepper (or to taste)

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Instructions

1. Prepare the squash: Peel the butternut squash, remove the seeds, and cube it into roughly uniform pieces to ensure even cooking.
2. Add ingredients to slow cooker: Drizzle the olive oil into the slow cooker, then add the cubed butternut squash, quartered onion, peeled garlic cloves, vegetable broth, coconut milk, and all the spices (cumin, coriander, turmeric, salt, and black pepper). Stir everything gently to combine and distribute the seasonings evenly.
3. Cook the soup: Cover the slow cooker with its lid and cook on low for 5-6 hours or on high for 3-4 hours, until the squash is tender and easy to mash with a fork.
4. Blend the soup: Using an immersion blender, puree the contents of the slow cooker directly until the soup reaches a smooth and creamy consistency. Make sure there are no large chunks remaining.
5. Adjust seasoning: Taste the blended soup and adjust the salt and pepper if necessary, adding more to your preference before serving.

Notes

• The soup can be made a day ahead and stored in the refrigerator for up to 3 days or frozen for up to 3 months.
• For a richer flavor, you can add a splash of cream or additional coconut milk just before serving.
• If you don’t have an immersion blender, transfer soup in batches to a regular blender and puree carefully.
• Replace vegetable broth with chicken broth if not following a vegetarian or vegan diet.
• Seasonings like nutmeg or cinnamon can be added to enhance warmth and depth.

• Prep Time: 15 minutes
• Cook Time: 5-6 hours on low or 3-4 hours on high
• Category: Soup
• Method: Slow Cooking
• Cuisine: American

Keywords: butternut squash soup, slow cooker soup, vegan soup, creamy vegetable soup, autumn soup, healthy soup