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Crockpot Butternut Squash Soup

Crockpot Butternut Squash Soup Recipe

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Prep Time 15 minutes
Cook Time 6 hours
Total Time 6 hours 15 minutes
Servings: 6 servings
Calories: 220
Ingredients Method Notes

Ingredients
  

  • 2 lb butternut squash, peeled and cubed
  • 1 medium onion, chopped
  • 2 garlic cloves, minced
  • 1 tbsp olive oil
  • 4 cups vegetable broth
  • 1 tsp kosher salt
  • ½ tsp black pepper
  • ¼ tsp ground nutmeg
  • 1 (13.5 oz) can full-fat coconut milk

Method
 

  1. Warm the olive oil in a skillet over medium heat. Cook the onion until soft, about 5 minutes, then add the garlic and cook 1 minute.
  2. Transfer the onion mixture to a slow cooker. Add the squash, broth, salt, pepper, and nutmeg. Cover and cook on low for 6 to 8 hours or high for 3 to 4 hours, until the squash is very tender.
  3. Use an immersion blender to purée the soup directly in the slow cooker until completely smooth.
  4. Stir in most of the coconut milk, reserving a little for garnish. Taste and adjust seasoning. Ladle into bowls and swirl with the reserved coconut milk.

Notes

The soup thickens as it sits, so you may want to thin it with a splash of broth when reheating. For a silkier finish, you can strain the blended soup through a fine-mesh sieve, but it’s not required.