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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



  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!




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