Slow Cooker Butternut Squash Soup
This wonderful squash soup is so easy to make in your crockpot. Just throw all the ingredients in, let it simmer away, blend it up and enjoy. I kept it simple but a chopped apple and some coconut milk also make yummy additions.
Servings: 6
Ingredients
- 1 large butternut squash peeled and cut into cubes (approx. 7-8 cups or 1200 g once cubed)
- 1 white onion diced (approx. 2 cups, 300 g)
- 4 cloves garlic minced
- 1 cup chopped carrot approx. 150 g
- 1/2 tsp black pepper
- 1/2 tsp cinnamon
- 1/8 tsp ground nutmeg
- 1/4 tsp chili flakes optional
- 4-5 cups vegetable stock or just enough to barely cover the squash
- 1/2 coconut milk optional
- salt and pepper to taste
Instructions
- Add all the ingredients (except for the coconut milk, if using) to a slow cooker and cook on high for 3-4 hours or low for 4-5 hours until the squash is soft and tender.
- Once it's cooked, either blend directly in the slow cooker using an immersion blender or carefully transfer to a blender and mix until smooth and creamy. Blend in the coconut milk now, if using.
- Season with salt and pepper if needed and serve.
Notes
Storing: Let cool then store in a sealed container in the fridge for up to 5 days or freezer for up to 3 months.
Nutrition
Serving: 1/6th of recipe | Calories: 132kcal | Carbohydrates: 32g | Protein: 4g | Sodium: 500mg | Fiber: 5g | Sugar: 9g