Slow Cooker Butternut Squash Soup

Bowl of butternut squash soup

Warm up with a yummy bowl of soup!

 1 2-3 pounds winter squash, peeled, seeded and cubed (acorn, butternut, Hubbard, pumpkin)
 3 cups chicken or vegetable stock
 1 medium onion, chopped
 14 oz full-fat coconut milk
 salt & pepper
Optional Seasonings and Garnish
 Nutmeg and pumpkin seeds, Curry powder and fresh cilantro
1

Stir squash, broth, and onion together in a 5-quart slow cooker. Cover and cook until the
vegetables are very tender, 7 hours on Low or 3½ hours on High.

2

Turn off heat, stir in coconut milk, and puree with an immersion blender until smooth.

3

Season with salt and pepper to taste. Add optional seasoning and garnishes before serving.

Sources:

Casner, Carolyn. “Slow-Cooker Curried Butternut Squash Soup.” EatingWell, https://www.eatingwell.com/recipe/267551/slow-cooker-curried-butternut-squash-soup/. Accessed August 2019.

Food Network Kitchen. “Butternut Squash Soup.” Food Network, https://www.foodnetwork.com/recipes/food-network-kitchen/butternut-squash-soup-recipe1-1957751. Accessed August 2019.

Ingredients

 1 2-3 pounds winter squash, peeled, seeded and cubed (acorn, butternut, Hubbard, pumpkin)
 3 cups chicken or vegetable stock
 1 medium onion, chopped
 14 oz full-fat coconut milk
 salt & pepper
Optional Seasonings and Garnish
 Nutmeg and pumpkin seeds, Curry powder and fresh cilantro

Directions

1

Stir squash, broth, and onion together in a 5-quart slow cooker. Cover and cook until the
vegetables are very tender, 7 hours on Low or 3½ hours on High.

2

Turn off heat, stir in coconut milk, and puree with an immersion blender until smooth.

3

Season with salt and pepper to taste. Add optional seasoning and garnishes before serving.

Notes

Slow Cooker Butternut Squash Soup
IngredientsDirections