Slow Cooker Butternut Squash Soup: A Cozy Delight!
A warm and comforting slow cooker butternut squash soup that is perfect for chilly days.
- Prep Time: 15 minutes
- Cook Time: 6-8 hours
- Total Time: 6-8 hours 15 minutes
- Yield: 6 servings 1x
- Category: Soup
- Method: Slow Cooker
- Cuisine: American
- Diet: Vegan
Ingredients
Scale
- 2 medium butternut squash, peeled and cubed
- 1 onion, chopped
- 2 carrots, chopped
- 2 cloves garlic, minced
- 4 cups vegetable broth
- 1 teaspoon ground ginger
- 1 teaspoon ground cinnamon
- Salt and pepper to taste
- 1 cup coconut milk
Instructions
- Place the butternut squash, onion, carrots, and garlic in the slow cooker.
- Add the vegetable broth, ginger, cinnamon, salt, and pepper.
- Cover and cook on low for 6-8 hours or high for 3-4 hours until the vegetables are tender.
- Use an immersion blender to puree the soup until smooth.
- Stir in the coconut milk and heat through before serving.
Notes
- For added flavor, you can sauté the onions and garlic before adding them to the slow cooker.
- This soup can be stored in the refrigerator for up to 5 days.
- Freeze leftovers in an airtight container for up to 3 months.
Nutrition
- Serving Size: 1 cup
- Calories: 180
- Sugar: 4g
- Sodium: 400mg
- Fat: 8g
- Saturated Fat: 6g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 0mg