Slow Cooker Butternut Squash Soup
This Slow Cooker Butternut Squash Soup is warm, creamy, and naturally flavorful—perfect for an easy weeknight dinner or cozy lunch. The slow cooker does all the work, turning simple ingredients into a rich, velvety soup with a gentle blend of spices.
Servings: 4
Ingredients
- 2 butternut squash peeled and cubed
- 1 onion peeled and quartered
- 3 cloves garlic peeled
- 2 cups vegetable broth
- ½ cup coconut milk
- 1 tbsp olive oil
- ¼ tsp ground cumin
- ¼ tsp ground coriander
- ¼ tsp ground turmeric
- ¼ tsp salt or to taste
- ¼ tsp black pepper or to taste
Instructions
- Add olive oil to the slow cooker.
- Add the peeled and cubed butternut squash, quartered onion, peeled garlic cloves, vegetable broth, coconut milk, ground cumin, ground coriander, ground turmeric, salt, and black pepper to the slow cooker. Stir until all ingredients are well combined.
- Cook in the slow cooker for 5-6 hours on low, or 3-4 hours on high, until the butternut squash is tender.
- Once cooked, use an immersion blender to blend until the mixture is smooth and creamy.
- Taste and adjust seasoning as needed.
- Serve hot, garnished with a drizzle of coconut milk or a sprinkle of ground black pepper.
Notes
- Cut the squash into evenly sized cubes so they cook at the same rate.
- For extra depth, sauté the onions and garlic before adding them to the slow cooker.
- Add more broth if you prefer a thinner soup, or let it cook uncovered on High for 15 minutes to thicken.
- Stir in a splash of lemon juice or apple cider vinegar before serving to brighten the flavor.