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Slow Cooker Butternut Squash Soup: Creamy Coconut Bliss Recipe

Slow Cooker Butternut Squash Soup (w/ Coconut Milk)
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A creamy and delicious slow cooker butternut squash soup made with coconut milk.

Ingredients

Scale
  • 2 medium butternut squash, peeled and cubed
  • 1 medium onion, diced
  • 3 cloves garlic, minced
  • 4 cups vegetable broth
  • 1 can coconut milk
  • 1 teaspoon ground ginger
  • 1 teaspoon nutmeg
  • Salt and pepper to taste

Instructions

  1. In a slow cooker, combine butternut squash, onion, garlic, vegetable broth, ginger, and nutmeg.
  2. Cook on low for 6-8 hours or on high for 4-5 hours until squash is tender.
  3. Use an immersion blender to puree the soup until smooth.
  4. Stir in the coconut milk and heat through.
  5. Season with salt and pepper before serving.

Notes

  • This soup can be stored in the refrigerator for up to 4 days.
  • It can also be frozen for up to 3 months.

Nutrition

Keywords: Slow Cooker Butternut Squash Soup, Coconut Milk, Soup Recipe, Vegan Soup

Find it online: https://www.yumandbye.com/slow-cooker-butternut-squash-soup/