Slow Cooker Butternut Squash Soup
A creamy and flavorful butternut squash soup made in a slow cooker, garnished with crispy leeks and coconut milk.
Ingredients
Soup
Butternut Squash, cubed, peeled, deseeded6 1/2cups- Onion, roughly chopped, peeled1piece
- Apple, roughly chopped1piece
- Medium Carrot, roughly chopped1piece
Kosher Salt1tsp- Water or Low-Sodium Chicken/Vegetable Stock2 1/2cups
- Unsweetened Coconut Milk1/2cup
Garnish
Olive Oil1tbsp- Thinly Sliced Leek, rinsed, white part only3/4cup
- Sea Salt1pinch
Freshly Ground Black Pepper, to taste
Nutrition (per serving)
Calories
91.7kcal (4.58%)
Protein
1.3g (2.66%)
Carbs
11.7g (4.24%)
Sugars
4.2g (8.34%)
Healthy Fat
4.2g
Unhealthy Fat
1.7g
% Daily Value based on a 2000 calorie diet
How to make Slow Cooker Butternut Squash Soup
Cooking the Soup
- Step 1
Place the butternut squash, onion, apple, carrot, and water in a slow cooker. Add kosher salt.
- Step 2
Cover and cook on high for 4 hours or on low for 8 hours, until the squash and carrots are cooked through.
- Step 3
Stir in the unsweetened coconut milk.
- Step 4
Purée the soup in the slow cooker with an immersion blender until smooth. Taste and adjust seasoning accordingly.
Preparing the Garnish
- Step 1
Heat a medium skillet over medium-low heat. Add olive oil and the bottom part of the leek.
- Step 2
Cook, stirring occasionally, until golden and crisp, about 10 minutes. Season with sea salt.
Serving
- Step 1
Pour the soup into 6 serving bowls and garnish with the crispy leeks.
- Step 2
Drizzle with more coconut milk if desired. Add freshly ground black pepper to taste.
Nutrition (per serving)
Nutrition (per serving)
Calories
91.7kcal (4.58%)
Protein
1.3g (2.66%)
Carbs
11.7g (4.24%)
Sugars
4.2g (8.34%)
Healthy Fat
4.2g
Unhealthy Fat
1.7g
% Daily Value based on a 2000 calorie diet
Tips & Tricks
For a richer flavor, use low-sodium chicken or vegetable stock instead of water.
Ensure the leeks are thoroughly rinsed to remove any grit.
FAQS
How do I make slow cooker butternut squash soup creamy without using dairy?
To make your slow cooker butternut squash soup creamy without dairy, simply add unsweetened coconut milk at the end of the cooking process. This not only adds creaminess but also enhances the flavor of the soup.
Can I substitute butternut squash with another vegetable in this slow cooker soup recipe?
Yes, you can substitute butternut squash with other vegetables like sweet potatoes or pumpkin. Keep in mind that the flavor and texture may vary slightly, but both options will still create a delicious soup.
What is the best way to store leftover butternut squash soup?
To store leftover butternut squash soup, let it cool completely, then transfer it to an airtight container. It can be refrigerated for up to 5 days or frozen for up to 3 months. Just reheat it on the stove or in the microwave before serving.
What can I serve with slow cooker butternut squash soup for a complete meal?
For a complete meal, consider pairing your slow cooker butternut squash soup with a side of crusty bread, a fresh salad, or grilled cheese sandwiches. These options complement the soup's flavors beautifully.
Is this butternut squash soup recipe suitable for vegan diets?
Yes, this slow cooker butternut squash soup recipe is suitable for vegan diets as it uses vegetable stock and coconut milk, making it completely plant-based. Just ensure that any additional toppings or sides are also vegan-friendly.
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Saramin
(@678sarin)
My name is Saramin is a culinary enthusiast with a flair for transforming everyday ingredients into delightful, flavour-packed dishes. Passionate about home cooking, Sarin specializes in creating easy-to-follow recipes inspired by global cuisines. With a focus on fresh, wholesome ingredients, they make cooking accessible and enjoyable for cooks at any level. My name is Saramin is a culinary enthusiast with a flair for transforming everyday ingredients into delightful, flavour-packed dishes. Passionate about home cooking, Sarin specializes...
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