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Slow-Cooker Butternut Squash Soup Recipe

Emily Carter
This slow-cooker butternut squash soup is rich, creamy, and full of flavor. Simply let it cook, and enjoy!
Print Recipe
Prep Time 10 minutes
Cook Time 6 hours
Total Time 6 hours 10 minutes
Servings 6 servings
Calories 180 kcal

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: 180
Total 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.