Description
A creamy and flavorful butternut squash soup made in a crock pot.
Ingredients
Scale
- 2 medium butternut squash, peeled and cubed
- 1 onion, chopped
- 2 cloves garlic, minced
- 4 cups vegetable broth
- 1 teaspoon ground ginger
- 1 teaspoon ground cinnamon
- Salt to taste
- Pepper to taste
- 1 cup coconut milk
Instructions
- Add butternut squash, onion, garlic, vegetable broth, ginger, cinnamon, salt, and pepper to the crock pot.
- Cook on low for 6-8 hours or high for 3-4 hours until squash is tender.
- Blend the soup until smooth using an immersion blender or in batches in a regular blender.
- Stir in coconut milk and heat through.
- Serve hot.
Notes
- Store leftovers in the refrigerator for up to 5 days.
- This soup freezes well for up to 3 months.
- Garnish with pumpkin seeds or fresh herbs if desired.
- Prep Time: 15 minutes
- Cook Time: 6 hours
- Category: Soup
- Method: Slow Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 180
- Sugar: 4g
- Sodium: 500mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 0mg
Keywords: crock pot butternut squash soup