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Creamy Crockpot Butternut Squash Soup

creamy crockpot butternut squash soup - featured image
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A velvety, rich, and easy-to-make fall comfort food soup made in a slow cooker with frozen butternut squash, coconut milk, and warm spices.

Ingredients

Scale
  • 3 to 4 pounds butternut squash, peeled, seeded, and cubed (frozen works great)
  • 1 medium yellow onion, chopped
  • 3 cloves garlic, minced
  • 4 cups vegetable or chicken broth (low-sodium recommended)
  • 1 can (13.5 oz) full-fat coconut milk
  • 1 teaspoon ground cumin
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon cinnamon
  • 1 pinch nutmeg (optional)
  • 1/4 teaspoon red pepper flakes
  • 1 teaspoon salt (plus more to taste)
  • Black pepper to taste

Instructions

  1. Place the cubed butternut squash into the slow cooker.
  2. Add the chopped onion and minced garlic to the pot.
  3. Sprinkle cumin, ginger, cinnamon, nutmeg, red pepper flakes, salt, and black pepper over the vegetables. Toss gently to coat evenly.
  4. Pour in the vegetable or chicken broth and the full can of coconut milk. Stir to combine.
  5. Cover and cook on LOW for 4 to 6 hours until the squash is fork-tender (or HIGH for 2-3 hours).
  6. Use an immersion blender to puree the soup directly in the pot until smooth (or blend in batches in a countertop blender).
  7. Taste and adjust seasoning. Add more salt if needed, or a splash of lime juice/vinegar to balance sweetness. Serve warm.

Notes

Using frozen squash helps break down cell walls for a creamier texture without heavy cream. If the soup is too thin, cook uncovered on HIGH for 15-20 minutes to reduce. If too sweet, add acid like lime juice or vinegar. Store leftovers in the fridge for up to 4 days or freeze for up to 3 months.

Nutrition

Keywords: butternut squash soup, crockpot soup, slow cooker recipes, fall dinner, vegan soup, gluten-free soup, creamy soup, easy dinner, comfort food

Find it online: https://livelybite.com/creamy-crockpot-butternut-squash-soup-best-easy-fall-dinner/