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Cozy Slow Cooker Butternut Squash Soup: Easy Fall Recipe

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This cozy slow cooker butternut squash soup is velvety, comforting, and ridiculously easy to make. It’s the perfect fall recipe that feels like a warm blanket on a chilly day, with simple ingredients and a slow cooker doing all the work.

Ingredients

Scale
  • 1 medium butternut squash (about 3 pounds), peeled, seeded, and cut into 1-inch cubes
  • 1 medium yellow onion, roughly chopped
  • 3 cloves garlic, smashed
  • 1 tablespoon fresh ginger, peeled and grated
  • 4 cups vegetable broth
  • 1 cup full-fat coconut milk (canned)
  • 1 tablespoon olive oil
  • 1 teaspoon salt
  • ½ teaspoon black pepper, freshly ground
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon nutmeg, freshly grated if possible
  • Optional toppings: roasted pepitas, a drizzle of coconut cream, fresh thyme, or a swirl of chili oil

Instructions

  1. Prep the squash: Peel the butternut squash with a vegetable peeler. Cut off the top and bottom, then slice it in half lengthwise. Scoop out the seeds with a spoon. Cut the flesh into 1-inch cubes.
  2. Sauté the aromatics: In a small skillet, heat the olive oil over medium heat. Add the chopped onion and cook for 4-5 minutes until translucent and starting to brown at the edges. Add the smashed garlic and grated ginger, then cook for another minute until fragrant.
  3. Layer in the slow cooker: Add the cubed squash to the slow cooker, then top with the sautéed onion mixture. Pour in the vegetable broth—it should just barely cover the squash. Add the salt, pepper, cinnamon, and nutmeg. Give everything a gentle stir.
  4. Cook low and slow: Cover and cook on LOW for 5-6 hours or on HIGH for 3-4 hours. The soup is ready when the squash is fork-tender—you should be able to pierce a cube with almost no resistance.
  5. Blend until silky: Turn off the slow cooker. Using an immersion blender, blend the soup directly in the pot until completely smooth. If using a countertop blender, let the soup cool for 10 minutes first, then blend in batches.
  6. Stir in the coconut milk: Once blended, stir in the coconut milk. Taste and adjust seasoning—you might want another pinch of salt or a little more pepper.
  7. Serve and garnish: Ladle the soup into bowls and top with your choice of garnishes. Serve hot with crusty bread or a simple side salad.

Notes

Don’t skip sautéing the aromatics—it deepens the flavor significantly. Cut squash uniformly for even cooking. Start with just enough broth to barely cover the squash to avoid watery soup. Always cool before blending to prevent explosions. The soup tastes even better the next day as flavors meld.

Nutrition

Keywords: slow cooker butternut squash soup, easy fall recipe, vegan soup, gluten-free soup, creamy squash soup

Find it online: https://flurpchef.com/cozy-slow-cooker-butternut-squash-soup-easy-fall-recipe/