Slow Cooker Butternut Squash Soup
This slow cooker butternut squash soup with coconut milk is cozy, creamy, and so easy. Cook and blend it right in the crock pot and it's ready to serve.
Servings: 6 servings
Calories: 197kcal
Ingredients
- 2 butternut squash , peeled and cubed
- 1 onion , peeled and quartered
- 3 cloves garlic , peeled
- 2 cups chicken stock or vegetable broth
- ½ teaspoon salt , to taste
- ¼ teaspoon black pepper , to taste
- ½ cup coconut milk or more to taste
Instructions
- Add the peeled and cubed butternut squash, onion, garlic, stock, salt, and pepper to the slow cooker. Stir to combine.
- Cook on low for 5–6 hours or high for 3–4 hours, until the squash is tender.
- Add the coconut milk and blend with an immersion blender until smooth. If using a regular blender, carefully transfer the soup in batches and puree until creamy.
- Adjust the seasoning and thin with extra stock or coconut milk if needed.
Notes
For vegan, use vegetable stock.
Nutrition
Calories: 197kcal | Carbohydrates: 35g | Protein: 5g | Fat: 6g | Saturated Fat: 5g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Cholesterol: 2mg | Sodium: 322mg | Potassium: 1051mg | Fiber: 6g | Sugar: 8g | Vitamin A: 26578IU | Vitamin C: 55mg | Calcium: 133mg | Iron: 2mg
