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Slow Cooker Butternut Squash Soup
I love anything warm and in a soup form. This is one of my favorites because it’s nothing but veggies, but sweet enough to taste like it’s too good to be true. This is naturally vegan and gluten-free. I did this in the crock-pot so I could go about the day and it came out great!
Prep Time 15 minutes
Cook Time 4 hours
Total Time 4 hours 15 minutes
2
cup
low sodium vegetable stock
1
medium
butternut squash
peeled, seeded, diced
1
medium
carrot
peeled, diced
1
medium
white onion
diced
1
medium
Granny Smith apple
diced
2
clove
garlic
peeled, diced
1/2
cup
canned coconut milk
1/2
tsp
salt
1/2
tsp
pepper
1/4
tsp
cayenne pepper
1
pinch
cinnamon
1
pinch
nutmeg
Combine vegetable stock, butternut squash, carrot, onion, apple, garlic, coconut milk, salt, pepper, cayenne, cinnamon, and nutmeg in a slow cooker.
Cook for 3-4 hours on high until the squash is completely tender.
Proceed with other daily to-do’s.
Use an immersion blender to puree the soup until smooth or transfer batches into a regular blender and pulse until smooth.
Add some spices on top of it if you’d like. My grandfather puts a liquid chili glaze on top of this- its amazing!