Crockpot Butternut Squash Soup

As the leaves turn golden and the air becomes crisp, there’s nothing quite as comforting as a bowl of seasonal soup. Cozy Harvest Butternut Squash Soup embodies the essence of fall, bringing warmth and nourishment to your kitchen during the cooler months. This velvety soup not only delights the taste buds but also offers a plethora of health benefits, making it a perfect addition to your autumn recipe repertoire.

Warm up this autumn with Cozy Harvest Butternut Squash Soup, a comforting and nutritious delight perfect for chilly days. This velvety soup features sweet butternut squash as the star ingredient, loaded with vitamins and antioxidants. Simple to prepare, you can enhance its flavors with spices and aromatics. Ideal for gatherings or a cozy night in, this soup brings both warmth and nourishment to your table. Discover how to create a creamy, satisfying bowl today!

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Ingredients

1 medium butternut squash (about 3-4 pounds), peeled and cubed

1 large onion, chopped

3 cloves garlic, minced

3 medium carrots, chopped

2 celery stalks, chopped

4 cups vegetable broth (or chicken broth)

1 teaspoon ground cumin

1 teaspoon ground ginger

½ teaspoon nutmeg

1 teaspoon salt (or to taste)

½ teaspoon black pepper

1 can (14 oz) coconut milk

2 tablespoons olive oil

Fresh chives or parsley, for garnish

Croutons or pumpkin seeds, for topping (optional)

Instructions

Prepare the Ingredients: Start by peeling and cubing the butternut squash. Chop the onion, garlic, carrots, and celery. Set aside.

Sauté the Aromatics: In a skillet, heat the olive oil over medium heat. Add the chopped onions and garlic, cooking until the onion becomes translucent, about 5 minutes. This step enhances the flavor of the soup, but you can skip it if you’re short on time.

Load the Crockpot: In your crockpot, add the cubed butternut squash, sautéed onions and garlic, chopped carrots, and celery. Pour in the vegetable broth, and stir to combine.

Season the Soup: Add the ground cumin, ginger, nutmeg, salt, and black pepper to the pot. Stir again to mix all the ingredients well.

Cook the Soup: Cover the crockpot and cook on low for 6-8 hours or on high for 4 hours, until the squash and vegetables are tender.

Blend for Creaminess: Once cooked, use an immersion blender to puree the soup until smooth and creamy. If you don’t have an immersion blender, allow the soup to cool slightly, then transfer it to a blender in batches to puree.

Add Coconut Milk: Stir in the coconut milk, mixing well to incorporate. If the soup is too thick, you can add additional vegetable broth to reach your desired consistency.

Serve: Ladle the soup into bowls and garnish with fresh chives or parsley. If desired, top with croutons or pumpkin seeds for added crunch.

Enjoy: Serve warm with crusty bread for a wholesome meal!

Prep Time, Total Time, Servings:

15 minutes | 6-8 hours | 6 servings