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Slow Cooker Butternut Squash Soup

soup
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5 from 5 reviews

Ingredients

Scale
  • 1 large butternut squash, peeled and cubed
  • 1 onion, peeled and quartered
  • 3 cloves of garlic, peeled
  • 2 cups vegetable broth
  • 1/2 cup full fat or lite coconut milk
  • 1 tablespoon olive oil
  • 1/4 teaspoon ground cumin
  • 1/4 teaspoon ground coriander
  • 1/4 teaspoon ground turmeric
  • 1/4 teaspoon salt, or to taste
  • 1/4 teaspoon black pepper, or to taste

Instructions

  1. In a slow cooker, add the olive oil, quartered onion, garlic, vegetable broth, coconut milk, ground cumin, ground coriander, ground turmeric, salt, and black pepper to the slow cooker.
  2. Stir until all the ingredients are well combined.
  3. Cook in the slow cooker for 5-6 hours on low or 3-4 hours on high, until the butternut squash is tender.
  4. Once cooked, use an immersion blender to blend everything until the mixture becomes smooth and creamy.
  5. Taste and adjust seasoning if needed.
  6. Serve the creamy butternut squash soup hot, and you can garnish it with a drizzle of coconut milk or a sprinkle of ground black pepper.

Find it online: https://vafoodie.com/slow-cooker-butternut-squash-soup/