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Slow Cooker 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