Butternut Squash Soup: Slow Cooker Style

Hello, fall!

I'm on a total soup craze and whipped up a batch of this fall goodness to enjoy for lunch this week! 

 I like mine with a little kick, so adjust the spices to your preference and enjoy!

Total Time:
4 hr 15 min

Prep: 15 min
Cook: 4 min


Yield: 6-8 servings
Level: Easy


Butternut Squash Soup: Slow Cooker Style



Ingredients:

  • 1 medium butternut squash, peeled, seeded, and diced
  • 4 cloves garlic, chopped
  • 2 shallots, chopped
  • 1 Granny Smith Apple chopped
  • 2 carrots, peeled and chopped
  • 1/2 tsp dried sage
  • 1/4 tsp cayenne
  • 1 pinch cinnamon
  • 1 pinch nutmeg
  • 1 tsp ground black pepper
  • 1/2 tsp sea salt
  • 32 oz vegetable broth
  • 1 cup coconut milk
  • Goat cheese and pumpkin seeds for garnish

Directions:

  1. Add all ingredients except the coconut milk, goat cheese, and pumpkin seeds to a slow cooker.
  2. Cook on high for 3-4 hours or low for 6-8 hours.
  3. Use an immersion blender to puree until smooth.
  4. Stir in the coconut milk.
  5. Ladle into bowls and garnish with goat cheese and pumpkin seeds.
  6. Enjoy!
add your chopped veggies

add your chopped veggies

spice it up!

spice it up!

cover with broth

cover with broth

cook, puree, then add coconut milk

cook, puree, then add coconut milk

enjoy

enjoy