This Slow Cooker Butternut Squash Soup is a creamy, comforting dish perfect for chilly days. The butternut squash, slow-cooked with aromatic spices like cumin, coriander, and turmeric, brings a warm, earthy flavor to this soup. Coconut milk adds a luscious creaminess while the vegetable broth ties everything together, creating a velvety texture. With just a few minutes of prep, you can let your slow cooker work its magic, making this soup an easy yet nourishing meal. Whether you’re serving it as a cozy lunch or a starter for dinner, this wholesome soup is sure to become a cold-weather favorite.
Prep Time: 15 minutes
Cook Time: 5-6 hours on low or 3-4 hours on high (in the slow cooker)
Servings: 4
Ingredients:
- 2 butternut squash, peeled and cubed
- 1 onion, peeled and quartered
- 3 cloves of 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:
- Start by peeling and cubing the butternut squash.
- Peel the onion and quarter it.
- Peel the garlic cloves.
- In a slow cooker, add the olive oil.
- Add the quartered onion, garlic, vegetable broth, coconut milk, ground cumin, ground coriander, ground turmeric, salt, and black pepper to the slow cooker. Stir until all the ingredients are well combined.
- Cook in the slow cooker for 5-6 hours on low or 3-4 hours on high, until the butternut squash is tender.
- Once cooked, use an immersion blender to blend everything until the mixture becomes smooth and creamy.
- Taste and adjust seasoning if needed.
- Serve the creamy butternut squash soup hot, and you can garnish it with a drizzle of coconut milk or a sprinkle of ground black pepper.
