Description
A creamy and nutritious butternut squash soup made effortlessly in a slow cooker, perfect for chilly days.
Ingredients
Scale
- 2 medium butternut squash, peeled, seeded, and cubed
- 1 medium onion, diced
- 2 cloves garlic, minced
- 4 cups vegetable broth or chicken broth
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1–2 tablespoons olive oil or butter
- Salt and pepper to taste
- Optional: 1 cup coconut milk or heavy cream
- Optional: Croutons or toasted pumpkin seeds for garnish
- Optional: Fresh herbs like thyme or rosemary for added flavor
Instructions
- Begin by preparing your butternut squash. Peel and cube it into bite-sized pieces.
- In a skillet, heat the olive oil or butter over medium heat. Sauté the diced onion until translucent, about 5 minutes. Add the minced garlic and cook for another minute.
- Transfer the sautéed onions and garlic to your slow cooker. Add the cubed butternut squash, broth, ground cinnamon, and nutmeg. Stir to combine.
- Season with salt and pepper to taste.
- Set your slow cooker to low for 6-8 hours or high for 3-4 hours.
- Once cooking is complete, blend the soup until smooth using an immersion blender or a traditional blender.
- If desired, stir in a cup of coconut milk or cream for extra creaminess.
- Taste the soup and adjust the seasoning as needed. Serve warm garnished with croutons, pumpkin seeds, or fresh herbs.
Notes
For healthier options, use vegetable broth and coconut milk for a vegan version. Be cautious when blending hot liquids.
- Prep Time: 15 minutes
- Cook Time: 360 minutes
- Category: Soup
- Method: Slow Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 8g
- Sodium: 450mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 5g
- Protein: 4g
- Cholesterol: 15mg