Slow-Cooker Butternut Squash Soup Recipe
Ah, the slow cooker—the appliance that promises effortless meals while you binge-watch your favorite shows. This slow-cooker butternut squash soup recipe is as easy as it gets. Throw everything in, walk away, and let it cook while you pretend to be productive. The result? A creamy, savory soup that’ll make you feel like a gourmet chef—without lifting a finger. Who needs complicated recipes when you have the magic of slow cooking? So, skip the stress and get ready for a velvety soup with minimal effort. You can thank the slow cooker later.
Slow-Cooker Butternut Squash Soup Recipe
This slow-cooker butternut squash soup is rich, creamy, and full of flavor. Simply let it cook, and enjoy!
Ingredients
- 1 medium butternut squash peeled and cubed
- 1 medium onion chopped
- 3 cloves garlic minced
- 4 cups vegetable broth
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon nutmeg
- 1/4 teaspoon ground ginger
- Salt and pepper to taste
- 1/2 cup coconut milk
- Instructions in Steps
- Peel seed, and cube the butternut squash. Chop the onion and mince the garlic.
- Place the squash onion, and garlic in the slow cooker. Add vegetable broth, cinnamon, nutmeg, ginger, salt, and pepper.
- Stir everything together and cover the slow cooker. Set it to low for 4-6 hours.
- After cooking blend the soup using an immersion blender or transfer to a regular blender.
- Stir in coconut milk and adjust seasoning if needed. Serve hot and enjoy.
Notes
Nutritional Information (Per Serving)
Calories: 180Total Fat: 9g
Saturated Fat: 7g
Carbohydrates: 24g
Fiber: 5g
Protein: 2g
Vitamins and Minerals (Per Serving)
- Vitamin A: 120%
- Vitamin C: 15%
- Calcium: 4%
- Iron: 5%
- Potassium: 10%
Additional Notes/Tips to Enhance Flavor
- Add a pinch of cayenne for heat if you’re feeling bold.
- Top with a dollop of vegan sour cream for extra creaminess.
- Stir in roasted pumpkin seeds for crunch and extra flavor.
