Crockpot Butternut Squash Soup (Healthy Easy Recipe)
This Crockpot Butternut Squash Soup is creamy, spicy, and oh-so-easy! With coconut milk and warm spices, it’s the perfect cozy meal that practically cooks itself.
Servings: 6 servings
Calories: 226kcal
Ingredients
- 2 medium butternut squash soup
- 1 medium yellow onion
- 3-4 garlic cloves
- 2-3 tbsp olive oil
- 4 cups vegetable broth
- ½ tsp paprika
- ½ tsp cumin
- ½ tsp ground ginger
- ⅛ tsp cayenne pepper
- 1 tsp sea salt
- ½ tsp black pepper
- 2 sprigs of thyme
- ½ cup light coconut milk
Instructions
- Add the butternut squash, onion, garlic, olive oil, vegetable broth and all the spices to the crockpot. Cover and cook on low for 6-8 hours or high for 3-4 hours.
- Once the squash is tender and your kitchen smells amazing, it’s time to blend! Use an immersion blender right in the crockpot to blend the soup until smooth and creamy. If you don’t have an immersion blender, carefully transfer the soup to a blender in batches, then return it to the crockpot.
- Add the thyme and stir in the coconut milk for a velvety, creamy texture that balances out the spices. Taste and adjust the seasoning if needed—maybe a little more salt or a pinch of cayenne if you’re feeling spicy!
- Ladle the soup into bowls and top with your favorite garnishes. Try a swirl of extra coconut milk, a sprinkle of smoked paprika, pumpkin seeds, or even some crispy croutons or crusty bread for a little crunch. Grab a spoon and dig into this bowl of cozy goodness!
Nutrition
Serving: 1g | Calories: 226kcal | Carbohydrates: 16g | Protein: 4g | Fat: 17g | Saturated Fat: 4g | Polyunsaturated Fat: 13g | Cholesterol: 6mg | Sodium: 995mg | Fiber: 3g | Sugar: 5g