This butternut squash soup recipe is an easy way to get a nice, warming dose of fall flavors. It’s smooth, creamy, delicious, and easy, especially if you buy precut squash. It’s also dairy free!
The recipe is for a 6 quart slow cooker, but I usually halve the recipe and make it in my 2.5 qt mini slow cooker. It’s a tight fit, but it works. The 6 quart recipe makes too much soup for one person to eat before it goes bad, so I recommend cutting the recipe in half if you’re cooking for one or two people.
I use precut butternut squash to save time. The only remaining prep step is to peel and dice the sweet potato. Add the squash, potatoes, spices, and salt to the slow cooker. Pour in enough water to cover the vegetables, about 5 cups.
After 3 hours, or when the squash and potatoes are tender, grab your immersion blender and start blending. Add in the coconut milk and blend until smooth.
Adjust sugar and salt levels to taste. The natural sweetness level of the squash can vary, so more sugar may be needed.
Your soup is ready! Enjoy!
Slow Cooker Butternut Squash Soup
Equipment
- Slow Cooker (6 qt)
- Immersion Blender
Ingredients
- 2.5 lb butternut squash diced
- 1 lb sweet potato diced
- 1 Tbsp curry powder
- 1 tsp sea salt
- ½ tsp cumin
- ½ tsp apple pie spice
- 5 cups water
- 2 tsp coconut palm sugar
- 13.5 oz light coconut milk 1 can
Instructions
- Add butternut squash and sweet potato to slow cooker, then add spices.
- Pour water over the squash and potatoes until the top of the vegetables are covered, about 5 cups.
- Cook on high for 3 hours, until squash and potatoes are tender.
- Start blending with an immersion blender. Add in coconut milk and blend until smooth.
- Taste and add sugar and salt as needed. Depending on the natural sweetness level of the squash, sugar needed may vary,
This recipe was inspired by The Easy & Healthy Slow Cooker Cookbook. (Bookshop)