Fall is the perfect season for warming soups, and there’s nothing quite like a creamy Slow Cooker Butternut Squash Soup to bring comfort to your table. This recipe is simple to prepare, allowing you to enjoy a delicious meal without spending hours in the kitchen. Whether you’re hosting a gathering or enjoying a quiet meal at home, this soup is sure to impress!
Slow Cooker Butternut Squash Soup
Here’s a delightful image of this creamy soup that epitomizes the flavors of autumn:
Now let’s dive into the ingredients and instructions for this scrumptious soup:
Ingredients
- 1 medium butternut squash, peeled and cubed
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 3 cups vegetable broth
- 1 teaspoon ground ginger
- 1 teaspoon ground cumin
- Salt and pepper to taste
- 1 cup coconut milk (or heavy cream for a richer flavor)
- Fresh parsley or cilantro, for garnish
Instructions
- Start by preparing your ingredients. Peel and cube the butternut squash, chop the onion, and mince the garlic.
- In your slow cooker, combine the cubed butternut squash, chopped onion, minced garlic, vegetable broth, ginger, cumin, salt, and pepper.
- Cover the slow cooker and cook on low for 6 to 8 hours, or on high for 3 to 4 hours until the squash is tender.
- Once the veggies are soft, use an immersion blender to puree the soup until smooth. If you don’t have an immersion blender, transfer the soup to a countertop blender in batches.
- Add the coconut milk (or heavy cream) and blend again until creamy and combined.
- Taste and adjust seasoning if necessary. If the soup is too thick, feel free to add a little more broth or water to reach your desired consistency.
- Serve hot, garnished with fresh parsley or cilantro for a pop of color and flavor.
This Slow Cooker Butternut Squash Soup is not only hearty but also packed with flavors and nutrients. It’s perfect for a cozy night in or as a starter for a holiday dinner. Enjoy every spoonful!
