Crockpot Butternut Squash Soup
Like wearing your favorite sweater — warm, cozy, and smooth. Sweet butternut squash slow-cooked until it practically melts, blended into a velvety soup with a hint of spice.
Ingredients
- 1 large butternut squash about 3 lbs, peeled, seeded, and cubed
- 1 medium onion chopped
- 2 medium carrots chopped
- 2 cloves garlic minced
- 4 cups vegetable broth or chicken broth
- ½ tsp ground cinnamon
- ¼ tsp ground nutmeg
- ½ tsp kosher salt plus more to taste
- ¼ tsp black pepper
- ½ cup coconut milk or heavy cream optional, for creaminess
- Pumpkin seeds or toasted nuts for garnish
Instructions
- Add squash, onion, carrots, garlic, broth, cinnamon, nutmeg, salt, and pepper to the slow cooker.
- Cook on low for 6–8 hours or high for 3–4 hours, until squash is tender.
- Use an immersion blender to puree the soup until smooth.
- Stir in coconut milk or cream, if using, and adjust seasoning.
- Ladle into bowls and garnish with pumpkin seeds or nuts.
Notes
• Why it works: Slow cooking deepens the sweetness of squash while letting spices bloom gently.
• Shortcuts: Use pre-cut butternut squash from the produce section or frozen cubes.
• Toddler-friendly: Skip pepper and serve with a swirl of yogurt for extra creaminess.
• Apéro energy: Serve in shot glasses with toasted breadsticks for dipping.
• Shortcuts: Use pre-cut butternut squash from the produce section or frozen cubes.
• Toddler-friendly: Skip pepper and serve with a swirl of yogurt for extra creaminess.
• Apéro energy: Serve in shot glasses with toasted breadsticks for dipping.