Description
This Crock-pot Butternut Squash Soup is creamy, cozy, and full of warming spices. It’s a simple dump-and-go recipe perfect for fall and winter dinners.
Ingredients
- 3 cups vegetable stock
- 2–3 cloves garlic, minced
- 1 medium apple, cored and quartered
- 1 medium (3–4 lbs) butternut squash, peeled, seeded, and chopped
- 1 red or yellow onion, diced
- 2-inch piece of fresh ginger, peeled and sliced
- 1 bay leaf
- 1 tsp ground cinnamon
- 1/4 tsp cayenne pepper
- Sea salt and pepper, to taste (about 1/4–1/2 tsp each)
- 1 (15 oz) can coconut milk
- Fresh thyme, for garnish
Instructions
1. Add all ingredients EXCEPT coconut milk and fresh thyme to a slow cooker.
2. Toss gently to mix everything together.
3. Cook on LOW for 6–8 hours or on HIGH for 3–4 hours until the squash is tender.
4. Remove and discard the bay leaf.
5. Stir in the coconut milk.
6. Blend the soup with an immersion blender until smooth. Alternatively, transfer to a blender in batches and blend carefully.
7. Serve warm, garnished with fresh thyme.
Notes
For added depth, you can sauté the onion, garlic, and ginger in a bit of olive oil before adding to the slow cooker.
If the soup is too thick, thin it with additional broth or water after blending.
Leftovers keep well in the refrigerator for up to 5 days or can be frozen for up to 3 months.
Perfect served with crusty bread or a green salad for a complete meal.
- Prep Time: 10 minutes
- Cook Time: 6 hours
- Category: Dinner
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 230
- Sugar: 8g
- Sodium: 600mg
- Fat: 14g
- Saturated Fat: 10g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 0mg