Description
A warm and creamy butternut squash soup made effortlessly in a Crock-Pot, perfect for cozy fall evenings.
Ingredients
Scale
- 3–4 cups butternut squash, peeled and cubed
- 1 medium onion, chopped
- 2–3 cloves garlic, minced
- 2 medium carrots, diced
- 4 cups vegetable broth (or chicken broth)
- Salt and pepper to taste
- 1/2 teaspoon ground cinnamon
- A pinch of nutmeg
- Red pepper flakes (optional)
- 1 cup coconut milk or cream
Instructions
- Prep your ingredients by peeling and cubing the butternut squash.
- Combine butternut squash, onion, garlic, carrots, vegetable broth, and seasonings in the Crock-Pot.
- Cover and set the Crock-Pot on low for 6-8 hours or on high for 3-4 hours.
- After cooking, blend the soup until smooth, either using a blender or an immersion blender.
- Stir in the coconut milk or cream, adjust seasoning, and serve.
Notes
Pair with crusty bread or grilled cheese for a comforting meal.
- Prep Time: 15 minutes
- Cook Time: 240 minutes
- Category: Soup
- Method: Slow Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 5g
- Sodium: 600mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 5g
- Protein: 4g
- Cholesterol: 0mg