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–+ servings
crockpot butternut squash soup

Butternut Squash Soup Crockpot

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Prep Time 15 minutes
Cook Time 6 hours
Resting Time 10 minutes
Total Time 6 hours 25 minutes
Course Soup
Cuisine American
Servings 4 servings

Equipment

  • 1 Crockpot
  • 1 Cutting board
  • 1 Chef's knife
  • 1 vegetable peeler
  • 1 measuring cup
  • 1 Wooden spoon
  • 1 Blender or immersion blender

Ingredients
  

  • 1 medium butternut squash peeled and cubed
  • 1 medium onion chopped
  • 2 clove garlic minced
  • 4 cup vegetable broth
  • 1 cup coconut milk
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon ground nutmeg
  • 1 tablespoon olive oil

Instructions
 

  • Peel and cube the butternut squash.
  • Chop the onion and mince the garlic.
  • Add the butternut squash, onion, and garlic to the crockpot.
  • Pour in the vegetable broth and coconut milk.
  • Add salt, black pepper, and nutmeg to the mixture.
  • Drizzle olive oil over the ingredients in the crockpot.
  • Stir the ingredients gently to combine them.
  • Cover the crockpot with a lid and set it to cook on low for 6 hours.
  • Once cooked, blend the soup until smooth using a blender or immersion blender.
  • Let the soup rest for 10 minutes before serving.

Notes

For a creamier texture, you can substitute coconut milk with heavy cream. If you prefer a spicier soup, consider adding a pinch of cayenne pepper. This soup can be stored in the refrigerator for up to 3 days or frozen for longer storage.
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