Butternut Squash Soup – Slow Cooker

Butternut Squash Soup – Slow Cooker
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Butternut squash soup is a delicious and warming soup that is perfect for fall and winter.

This recipe is made in the slow cooker but it is also easy to make it on the stovetop too.

Made with butternut squash, some vegetables, stock, and a few spices, this soup is perfect for a cold winter day and is just as enjoyable on any day.

Whether you enjoy this soup as is or enjoy it topped with a few slices of bacon or cream, it’s sure to be a hit with any fan of soup.

Butternut squash is a versatile vegetable that can be used in a variety of soups, stews, and stir fries and is a good source of fiber, vitamins A and C, and minerals such as potassium and magnesium.

STORAGE: Butternut Squash Soup

FRIDGE: Place in an airtight container and store in the fridge for up to 3-5 days.

FREEZER: Place in an airtight container and store in the freezer for up to 3 months.

REHEATING: Butternut Squash Soup

OVEN: Place in an ovenproof dish and cover, cook at 350F/180C for 15 minutes

MICROWAVE: Place in a microwave dish and cook on full power for 2-3 minutes.

Butternut Squash Soup – Slow Cooker RECIPE

INGREDIENTS  

2lb Butternut Squash (peeled & diced)

1 White Onion (roughly chopped)

2 Carrots (peeled & sliced)

1 Apple (cored & diced)

2 Cloves Garlic (chopped)

3 Cups Vegetable Stock

1 Tsp Sea Salt

1 Tsp Black Pepper

1 Tsp Cayenne

1 Tsp Cinnamon

1 Tsp Nutmeg

1 Sprig Sage

1 Cup Coconut Milk

Coconut Milk for Garnish

Cayenne for Garnish

INSTRUCTIONS 

1. Add the prepared butternut squash, onion and garlic to the slow cooker pot and pour in the vegetable stock.

2. Next add 1 tsp each of salt, pepper, cayenne, cinnamon and nutmeg, mix together to combine, add the sage.

3. Cover with the lid, and cook on high heat for 4 hours, or until all the vegetables are tender.

4. Remove the sage sprig and discard, add the coconut milk and stir.

5. Blend using a stick blender until smooth, or transfer to a food processor and puree.

6. Transfer into soup bowls and garnish with coconut milk and cayenne.

EQUIPMENT

SLOW COOKER

STICK BLENDER

TIME

PREP TIME: 10 Minutes

TOTAL TIME: 4 Hrs 10 Minutes

NUTRITIONAL VALUE:

Fat: 10g

Protein: 3.1g

Total Carbs: 31g

Calories: 206 calories

Butternut Squash Soup

BUTTERNUT SQUASH SOUP – SLOW COOKER

Made with butternut squash, some vegetables, stock, and a few spices, this soup is perfect for a cold winter day and is just as enjoyable on any day.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 4 hours
Total Time 4 hours 10 minutes
Course Soup
Servings 6
Calories 206 kcal

Equipment

  • Slow Cooker
  • STICK BLENDER

Ingredients
  

  • 2 lb Butternut Squash peeled & diced
  • 1 White Onion roughly chopped
  • 2 Carrots peeled & sliced
  • 1 Apple cored & diced
  • 2 Cloves Garlic chopped
  • 3 Cups Vegetable Stock
  • 1 Tsp Sea Salt
  • 1 Tsp Black Pepper
  • 1 Tsp Cayenne
  • 1 Tsp Cinnamon
  • 1 Tsp Nutmeg
  • 1 Sprig Fresh Sage
  • 1 Cup Coconut Milk
  • Coconut Milk for Garnish
  • Cayenne for Garnish

Instructions
 

  • Add the prepared butternut squash, onion and garlic to the slow cooker pot and pour in the vegetable stock.
  • Next add 1 tsp each of salt, pepper, cayenne, cinnamon and nutmeg, mix together to combine, add the sage.
  • Cover with the lid, and cook on high heat for 4 hours, or until all the vegetables are tender.
  • Remove the sage sprig and discard, add the coconut milk and stir.
  • Blend using a stick blender until smooth, or transfer to a food processor and puree.
  • Transfer into soup bowls and garnish with coconut milk and cayenne.
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