Cooked - Slow Cooker Butternut Squash Soup

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Home Pricing Community My Recipes

Home Pricing Community My Recipes

Slow Cooker Butternut Squash Soup

6.0

1 large butternut squash (peeled and cut into cubes (approx. 7-8 cups or 1200 g once cubed))

1 white onion (diced (approx. 2 cups, 300 g))

4 cloves garlic (minced)

1 cup chopped carrot (approx. 150 g)

½ tsp black pepper

½ tsp cinnamon

⅛ tsp ground nutmeg

¼ tsp chili flakes (optional)

5 cups vegetable stock (or just enough to barely cover the squash)

½ coconut milk (optional)

Salt and pepper (to taste)

Add all the ingredients (except for the coconut milk, if using) to a slow cooker and cook on high for 3-4 hours or low for 4-5 hours until the squash is soft and tender.
Once it's cooked, either blend directly in the slow cooker using an immersion blender or carefully transfer to a blender and mix until smooth and creamy. Blend in the coconut milk now, if using.
Season with salt and pepper if needed and serve.

Course🍤Appetizer

Diets🌱Vegan🌾Gluten-free...

Category🍲Soup

Cuisine🇺🇸American

Occasions🍲Comfort Food📆Everyday

Season🍂Fall

DifficultyEasy ⏰ 4h

Created 92 weeks ago

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