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Slow Cooker Butternut Squash Soup

by Mel Boyajian featured in The Best Fall Squash Recipes

Inspired by


for 6 servings

  • 1 g
    medium butternut squash, peeled, seeded, roughly chopped 1 g
  • 1 medium yellow onion, roughly chopped
  • 4 cloves garlic
  • olive oil, to taste
  • 3 cups
    vegetable broth (720 mL)
  • ½ teaspoon
    ground ginger
  • ½ teaspoon
    ground cumin
  • ½ teaspoon
    ground coriander
  • ½ teaspoon
  • ⅛ teaspoon
    cayenne pepper
  • 1 ½ teaspoons
    sea salt
  • ¼ teaspoon
    black pepper
  • ½ teaspoon
    fresh thyme
  • ¼ cup
    coconut milk (60 mL)

Optional Garnishes

  • pumpkin seeds
  • fresh chives, chopped
    Calories 65
    Fat 6g
    Carbs 1g
    Fiber 0g
    Sugar 0g
    Protein 0g

Estimated values based on one serving size.



  1. Add the butternut squash, onion, and garlic to a slow cooker. Drizzle with olive oil and add vegetable broth, ginger, cumin, coriander, paprika, cayenne, salt, and pepper.
  2. Cover and cook on high heat for 4 hours.
  3. Using a hand blender, blend the ingredients until smooth, or transfer to a standard blender or food processor and carefully puree.
  4. Add the thyme and coconut milk and blend to incorporate.
  5. Garnish with pumpkin seeds and chives, if desired.
  6. Enjoy!