Slow Cooker Butternut Squash Soup Recipe
User Reviews
4.8
Slow Cooker Butternut Squash Soup Recipe
Description
The recipe cooks the butternut squash halves and quartered shallots in a slow cooker with broth until the squash is very tender. After cooking, the skin of the squash is discarded, and coconut milk along with nutmeg are stirred in.
The soup is then blended until smooth, creating a creamy texture with a rich but mild flavor profile, highlighted by the subtle sweetness of coconut milk and the warmth of nutmeg. Optional garnishes like chives and pepitas add freshness and crunch.
This soup works well as a starter or a light meal during cooler weather. Its gentle flavors and creamy consistency provide a soothing experience without heavy cream or dairy ingredients.
Ingredients
- 32 oz butternut squash (from 1 small (halved, seeds removed but not peeled))
- 2 large shallot (quartered)
- 2 cup chicken broth or 1-1/2 tbsp Better Bouillon w/water, or vegetable broth
- 3/4 cup coconut milk plus optional more for garnish, light
- pinch nutmeg
- chives optional garnishes
- Pepitas optional garnishes
Instructions
- Place the squash, shallots and broth in the slow cooker.
- Cook on low for 8 hours or high 4 hours, until soft and cooked through, a knife should easily be inserted.
- Remove squash from skin and discard the peel.
- Stir in coconut milk and nutmeg.
- Blend in a blender or using an immersion blender.
- Season to taste with salt and pepper and garnish with more coconut milk and chives, if desired.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 152 kcal
% Daily Value*
| Serving | 11/4 cup | |
| Calories | 152kcal | 8% |
| Carbohydrates | 35g | 12% |
| Protein | 3g | 6% |
| Fat | 3g | 5% |
| Saturated Fat | 1.5g | 8% |
| Cholesterol | 2.5mg | 1% |
| Sodium | 310mg | 13% |
| Fiber | 8.5g | 34% |
| Sugar | 1.5g | 3% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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