Description
This wonderful squash soup is so easy to make in your crockpot. Just throw all the ingredients in, let it simmer away, blend it up and enjoy. I kept it simple but a chopped apple and some coconut milk also make yummy additions.
Ingredients
Scale
- 1 large butternut squash, peeled and cubed
- 1 white onion, diced
- 4 cloves garlic, minced
- 1 cup carrot, chopped
- 1/2 tsp black pepper
- 1/2 tsp cinnamon
- 1/8 tsp ground nutmeg
- 1/4 tsp chili flakes (optional)
- 4–5 cups vegetable stock
- 1/2 cup coconut milk (optional)
- Salt to taste
Instructions
- Step: Add all ingredients, excluding the coconut milk, to a slow cooker and cook on high for 3-4 hours or low for 4-5 hours until the squash is tender.
- Step: Blend the mixture until smooth using an immersion blender or a countertop blender.
- Step: Stir in the coconut milk, season with salt and pepper to taste, and serve.
Notes
Leftovers can be stored in the fridge for up to 5 days or frozen in an airtight container for up to 3 months. If using a countertop blender, you may need to blend in smaller batches.
- Prep Time: 10 minutes
- Cook Time: 180 minutes
- Category: Soup
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 132 kcal
- Sugar: 9 g
- Sodium: 500 mg
- Fat: 3 g
- Saturated Fat: 2 g
- Unsaturated Fat: 1 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 5 g
- Protein: 4 g
- Cholesterol: 0 mg