Soups
Slow Cooker Butternut Squash Soup with Coconut Milk 🥣
Prep
10 minutes
Cook
3 hours 30 minutes
Yield
4
This Slow Cooker Butternut Squash Soup is a delicious and comforting recipe perfect for fall. Throw it all in the slow cooker and have a hearty soup ready to enjoy in no time.
It’s soup season, and to me, that’s one of the best parts about fall and winter! Nothing is more comforting than a big bowl of steaming, delicious soup. Bonus points if it’s a hearty soup that is so easy to make, and this Slow Cooker Butternut Squash Soup is just that! Throw the ingredients in your slow cooker before you head out for the work day, and you’ll have a warming soup ready to serve when you get home.
❤️ Why You’ll Love Slow Cooker Butternut Squash Soup
- Comforting: To me, butternut squash is the perfect fall vegetable. Not only is it budget-friendly, but it makes the most earthy, sweet, flavorful dishes like this Slow Cooker Butternut Squash Soup that’ll warm you right up.
- Versatile: Meal prep this soup for a quick and easy dinner or lunches, or throw it in the crockpot for a starter at your Thanksgiving or Christmas dinner.
- Easy: This soup is so easy to make because it’s done right in your slow cooker. Prepare it in 10 minutes and let your slow cooker do all the work.
🍲 Ingredients
Butternut Squash – Butternut squash has a sweet but nutty flavor and adds a smooth, creamy texture that makes it perfect for soups, roasts, and purees. It’s also packed with vitamins A and C, fibre, and antioxidants.
Coconut Milk – Many soups use cream to get that creaminess, but I used coconut milk in this recipe, so it’s suitable for vegans or those with dairy issues.
👩🍳 How to Make Slow Cooker Butternut Squash Soup
- To a large (6 quart) slow cooker add the butternut squash, red lentils, chopped apple, chopped carrot, diced onion, minced garlic, extra-virgin olive oil, kosher salt, ground pepper, grated ginger, dash of ground cinnamon, dash of chili powder, smoked paprika, ground cumin, curry powder, soy sauce and chicken broth. Gently mix everything together.
- Cover and cook on high for 3-4 hours or on low for 6-7 or until the butternut and apple is very tender and can be easily smashed with a fork.
- Stir in the coconut milk and lemon juice (or apple cider vinegar) and blend with an immersion blender until creamy and smooth. Taste and add up to ½ tsp more salt, to your tastes.
- Serve in bowls garnished with chopped pistachios and pomegranate arils
🪄 Tips and Tricks
- Chop Evenly: Cut your veggies into similar-sized pieces so they cook evenly and blend smoothly.
- Boost Flavor: To boost the flavor, saute the onion, garlic, and spices in a pan with oil before adding them to the slow cooker.
- Creaminess: For extra creaminess, use full-fat coconut milk and blend longer. For a chunkier soup, pulse with the immersion blender.
🗒 Variations
If you like this soup recipe, try one of my other soup recipes:
- Plant-Based Cauliflower Soup
- Creamy Greek Chickpea Soup
- One-Pot Vegetable Orzo Soup
- Vegan Italian Wedding Soup
- Creamy Vegetable Alphabet Soup
🗒 Best served with
👝 How to Store Leftovers
Store leftover soup, when cooled, in an airtight container in the fridge for 4-5 days. You can also freeze this soup for up to 3 months.
🤔 Common Questions
Yes! Frozen butternut squash can be a great alternative to fresh; however, it does generally cook quickly, or sometimes comes cooked. So you may need to adjust the recipe accordingly.
Add the coconut milk at the end to avoid it burning in the crock pot.
Dump-and-go! However, if you have the time, you can totally saute the onion with the garlic and spices to add a deeper flavor to the soup.
Slow Cooker Butternut Squash Soup
Ingredients
- 1 large butternut squash 5-6lbs, peeled and cut into large cubes (about 5-6 cups)
- 1/2 cup red lentils rinsed
- 1 Granny smith apple chopped
- 1 large carrot chopped
- 1 large yellow onion chopped
- 4 cloves garlic minced
- 2 tbsp olive oil
- 1 ½ tsp kosher salt
- ½ tsp ground pepper
- ½ inch knob fresh ginger grated
- 1/2 tsp ground cinnamon
- 1/2 tsp chili powder
- 1 tsp smoked paprika
- 1 tsp ground cumin
- 1 tbsp curry powder
- 4 cups chicken broth
- 1 tbsp soy sauce
- ¾ cup canned full-fat coconut milk
- 1 tbsp lemon juice OR apple cider vinegar
- Garnish with chopped pistachios & pomegranate arils
Instructions
- To a large (6 quart) slow cooker add the butternut squash, red lentils, chopped apple, chopped carrot, diced onion, minced garlic, extra-virgin olive oil, kosher salt, ground pepper, grated ginger, dash of ground cinnamon, dash of chili powder, smoked paprika, ground cumin, curry powder, soy sauce and chicken broth. Gently mix everything together.
- Cover and cook on high for 3-4 hours or on low for 6-7 or until the butternut and apple is very tender and can be easily smashed with a fork.
- Stir in the coconut milk and lemon juice (or apple cider vinegar) and blend with an immersion blender until creamy and smooth. Taste and add up to ½ tsp more salt, to your tastes.
- Serve in bowls garnished with chopped pistachios and pomegranate arils.
Notes
- You can use FRESH pre-cut butternut squash instead of chopping your own if desired. Just make sure to measure out 5-6 heaping cups as per the recipe.
- If you don’t have an immersion blender, blend the soup in batches in a traditional blender – be extra careful when blending hot liquids, fill the blender about halfway each batch you’re blending.
