Description
A cozy, creamy butternut squash soup made easy in a Crockpot, perfect for chilly evenings.
Ingredients
Scale
- 1 large butternut squash, peeled, seeded, and cubed
- 1 medium onion, diced
- 2 garlic cloves, minced
- 3 medium carrots, diced
- 2 stalks of celery, diced
- 4 cups vegetable broth or chicken broth
- 1 teaspoon ground ginger (or 1 tablespoon fresh ginger)
- 1 teaspoon ground cumin
- 1 teaspoon cinnamon
- Salt and pepper, to taste
- 1/2 cup coconut milk or heavy cream (optional)
- Fresh herbs (like parsley or cilantro) for garnishing
Instructions
- Start by heating up your Crockpot.
- Peel and cube the butternut squash.
- Combine the cubed butternut squash with the diced onion, minced garlic, carrots, and celery.
- Transfer this veggie mix to your warmed Crockpot.
- Pour in your chosen broth and sprinkle in the ginger, cumin, cinnamon, salt, and pepper.
- Cover and cook on low for 6-8 hours or on high for 3-4 hours.
- Use an immersion blender to blend the soup until creamy.
- Stir in coconut milk or heavy cream if desired.
- Ladle the soup into bowls and garnish with fresh herbs.
Notes
For a vegan option, use coconut milk. This soup can easily be stored and frozen.
- Prep Time: 20 minutes
- Cook Time: 480 minutes
- Category: Soup
- Method: Slow Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 220
- Sugar: 5g
- Sodium: 300mg
- Fat: 8g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 6g
- Protein: 4g
- Cholesterol: 0mg