Description
Experience the ultimate comfort in a bowl with this velvety, plant-forward Slow Cooker Butternut Squash Soup. By simmering butternut squash, shallots, and savory broth low and slow, you achieve a deeply rich, natural sweetness that is elevated by a luxurious coconut milk finish. Perfectly aromatic with a touch of nutmeg, this nourishing soup is easy to prepare, naturally gluten-free, and ideal for a cozy, mindful meal that fits seamlessly into your busy lifestyle.
Ingredients
32 oz butternut squash, halved with seeds removed
2 large shallots, quartered
2 cups vegetable broth
3/4 cup light coconut milk
A generous pinch of nutmeg
Fresh chives for garnish
Toasted pepitas for garnish
Instructions
Place the halved butternut squash, quartered shallots, and vegetable broth into the slow cooker.
Cover and cook on low for 8 hours or high for 4 hours until the squash is completely tender.
Use a large spoon to scoop the soft squash flesh from the skin into the slow cooker bowl and discard the skins.
Stir in the coconut milk and nutmeg.
Use an immersion blender to blend the soup until completely smooth and creamy.
Serve warm, topped with fresh chives and toasted pepitas if desired.
Notes
Ensure your vegetable broth is high-quality and organic for the best flavor profile. The coconut milk can be adjusted if you prefer a thicker or thinner consistency. Keep leftovers in an airtight container in the refrigerator for up to 4 days.
Nutrition
- Serving Size: 1.5 cups
- Calories: 165
- Sugar: 6g
- Sodium: 450mg
- Fat: 7g
- Saturated Fat: 6g
- Carbohydrates: 26g
- Fiber: 5g
- Protein: 3g
- Cholesterol: 0mg