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Slow Cooker Butternut Squash Soup

A smooth and creamy soup with fall flavors.
Prep Time10 minutes
Cook Time3 hours
Post-Cooking Time10 minutes
Total Time3 hours 20 minutes
Course: Soup
Cuisine: American
Keyword: Gluten Free, Slow Cooker, Vegan
Servings: 5
Calories: 236kcal

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,