Print

Quick Slow Cooker Butternut Squash Soup with Coconut Milk

quick slow cooker butternut squash soup with coconut milk - featured image
Print Recipe

This creamy, velvety butternut squash soup is made effortlessly in a slow cooker with coconut milk, ginger, and garlic. It’s a hands-off, dump-and-go dinner that turns a skeptical spouse into a fan.

Ingredients

Scale
  • 1 medium butternut squash (about 2.5 to 3 pounds), peeled, seeded, and cubed into 1-inch pieces
  • 1 medium yellow onion, roughly chopped
  • 3 cloves garlic, smashed
  • 1 tablespoon fresh ginger, peeled and grated
  • 3 cups low-sodium vegetable broth
  • 1 can (13.5 oz) full-fat coconut milk
  • 1/2 teaspoon salt, plus more to taste
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon ground nutmeg
  • Extra coconut milk for drizzling (optional)
  • Crushed red pepper flakes (optional)
  • Fresh parsley or cilantro, chopped (optional)
  • Toasted pumpkin seeds (optional)

Instructions

  1. Prep the squash: Peel the butternut squash with a vegetable peeler. Cut off the top and bottom, slice in half lengthwise, scoop out seeds, and cut flesh into 1-inch cubes.
  2. Layer ingredients in the slow cooker: Add cubed squash, chopped onion, smashed garlic, and grated ginger. Pour in vegetable broth. Stir to combine. Do not add coconut milk yet.
  3. Slow cook: Cover and cook on low for 4 to 6 hours or on high for 2 to 3 hours, until squash is fork-tender.
  4. Add coconut milk and seasonings: Once squash is tender, pour in the full can of coconut milk. Add salt, black pepper, and ground nutmeg. Stir to combine.
  5. Blend until smooth: Use an immersion blender directly in the slow cooker to puree until silky smooth. If using a regular blender, let soup cool for 10 minutes, then blend in batches, filling blender no more than halfway.
  6. Taste and adjust: Add more salt if needed. If too thick, stir in a splash of broth or water.
  7. Serve and garnish: Ladle into bowls. Drizzle with extra coconut milk, sprinkle with crushed red pepper flakes, and top with toasted pumpkin seeds if desired.

Notes

For best texture, use full-fat coconut milk. Fresh ginger is key for flavor. Season after blending. Soup tastes even better the next day. Can be frozen for up to 3 months.

Nutrition

Keywords: butternut squash soup, slow cooker soup, coconut milk soup, vegan soup, gluten-free soup, fall soup, easy soup recipe

Find it online: https://lolaspoon.com/quick-slow-cooker-butternut-squash-soup-with-coconut-milk/