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Crock-Pot Butternut Squash Soup

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A cozy and creamy butternut squash soup perfect for chilly evenings.

Ingredients

Scale
  • 3 cups vegetable stock
  • 2–3 cloves garlic (minced)
  • 1 medium apple (cored and quartered)
  • 1 medium butternut squash (about 3–4 lbs, peeled, seeded, and chopped)
  • 1 red (or yellow) onion, diced
  • 2-inch nob of fresh ginger (peeled and sliced)
  • 1 bay leaf
  • 1 tsp ground cinnamon
  • 1/4 tsp cayenne pepper
  • Sea salt and pepper (to taste; about 1/4-1/2 tsp each)
  • 1 15 oz can coconut milk
  • Fresh thyme (to garnish)

Instructions

  1. Prep the ingredients by peeling and chopping the butternut squash.
  2. Combine the chopped butternut squash, diced onion, minced garlic, sliced ginger, cored apple, and bay leaf in the crock-pot.
  3. Add the spices: ground cinnamon, cayenne pepper, sea salt, and pepper.
  4. Pour in the vegetable stock, covering the ingredients completely.
  5. Cook on low for 6-8 hours, or on high for 3-4 hours.
  6. Blend until smooth using an immersion blender.
  7. Stir in the coconut milk to add creaminess.
  8. Simmer for another 10-15 minutes.
  9. Serve in bowls, garnished with fresh thyme.

Notes

For a heartier version, add cooked lentils or shredded chicken. Adjust spices to taste.

Nutrition

Keywords: butternut squash soup, vegan soup, comfort food, slow cooker recipe, autumn recipes

Find it online: https://thecomfortspoon.com/crock-pot-butternut-squash-soup/