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97% would make again

Slow Cooker Butternut Squash Soup

Tasty Team

Ingredients

for 6 servings

  • 2 lb medium butternut squash (910 g), peeled, seeded, roughly chopped
  • 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 paprika
  • 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 seed
  • fresh chive, chopped

Nutrition Info

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    Calories 544
    Fat 37g
    Carbs 47g
    Fiber 3g
    Sugar 12g
    Protein 2g

Estimated values based on one serving size.

Preparation

  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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Need easy dinner ideas?

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