Go Back
–+ servings
A creamy crockpot butternut squash soup in a black slow cooker, garnished with a swirl of cream, chopped herbs, and red pepper flakes, surrounded by bread, a wooden board, and fresh green parsley.
Print Recipe
4.91 from 10 votes

Crockpot Butternut Squash Soup

Crockpot Butternut Squash Soup is so creamy and delicious. Toss everything into the slow cooker for an easy meal that is hearty and flavorful.
Prep Time10 minutes
Cook Time6 hours
Total Time6 hours 10 minutes
Course: Soup
Cuisine: American
Servings: 6
Author: Carrie Barnard
Cost: $6.45, $1.08 per Servings

Ingredients

  • 2 tsp Minced Garlice
  • 1 carrot Stick peeled and chopped
  • 1 Medium Butternut Squash - peeled seeded and diced
  • ½ onion chopped
  • 2 tsp salt
  • 2 tsp pepper
  • 2 Tbsp Maple Syrup
  • ½ tsp nutmeg
  • ⅛ tsp cayenne
  • 2 cup vegetable or chicken broth
  • 1 cup unsweetened coconut milk

Instructions

  • Add 2 teaspoons minced garlic, 1 peeled and chopped carrot stick, 1 medium peeled, seeded, and diced butternut squash, ½ chopped onion, 2 teaspoons salt, 2 teaspoons pepper, 2 tablespoons maple syrup, ½ teaspoon nutmeg, ? teaspoon cayenne, and 2 cups vegetable or chicken broth to the crock pot.
  • Cover crock pot with lid, and cook on low for 6-8 hours.
  • Add the 1 cup coconut milk to the crock pot for the last 30 minutes of the cook time.
  • Use an immersion blender or a traditional blender to puree the soup until smooth after this cooktime.
  • Serve warm.

Notes

The cayenne pepper adds a spice to the soup, so if you do not like spice, I recommend leaving it out. I topped mine with some additional coconut milk and parsley.

Nutrition

Calories: 179kcal | Carbohydrates: 24g | Protein: 3g | Fat: 10g | Saturated Fat: 9g | Sodium: 1075mg | Potassium: 645mg | Fiber: 4g | Sugar: 9g | Vitamin A: 13535IU | Vitamin C: 34mg | Calcium: 85mg | Iron: 2mg
QR Code linking back to recipe