Description
This Crockpot Butternut Squash Soup captures the essence of fall with its creamy texture, warming spices, and rich flavors. Slow-cooked to perfection, it’s a simple yet delightful dish that’s perfect for cozy autumn evenings. Made with wholesome ingredients like butternut squash, coconut milk, and a touch of cinnamon and nutmeg, this soup is vegan, dairy-free, and full of nutrients. Whether enjoyed as a hearty main course or an elegant starter, it’s sure to please.
Ingredients
Units
Scale
- 1 medium butternut squash, peeled and cubed
- 1 medium onion, diced
- 2 carrots, peeled and chopped
- 2 garlic cloves, minced
- 4 cups vegetable broth
- 1 cup coconut milk
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- Salt and pepper to taste
- 1 tablespoon olive oil (optional for sautéing)
- Fresh herbs (optional for garnish)
Instructions
- Add the butternut squash, onion, carrots, garlic, vegetable broth, cinnamon, nutmeg, salt, and pepper to the crockpot.
- Cover and cook on:
- Low: 6-8 hours
- High: 3-4 hours (Cook until the squash is tender.)
- Once fully cooked, blend the soup until smooth using an immersion blender or in batches with a traditional blender.
- Stir in the coconut milk, adjust seasoning if needed, and allow the soup to heat through on low for an additional 10 minutes.
- Serve warm, garnished with fresh herbs if desired.
- Prep Time: 15 minutes
- Cook Time: 6-8 hours (low) or 3-4 hours (high)