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Easy Slow Cooker Butternut Squash Soup with Coconut Milk

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A velvety, golden-orange butternut squash soup made effortlessly in the slow cooker with creamy coconut milk and warm spices. Perfect for cozy, rainy days when you need a hug in a bowl.

Ingredients

Scale
  • 1 large butternut squash (about 3 pounds), peeled and cubed
  • 1 can (13.5 ounces) full-fat coconut milk
  • 1 medium yellow onion, diced
  • 4 cloves garlic, minced
  • 4 cups low-sodium vegetable broth
  • 2 teaspoons curry powder (mild Madras blend)
  • 1 teaspoon smoked paprika
  • ½ teaspoon ground ginger
  • ¼ teaspoon cayenne pepper (optional)
  • Salt and black pepper to taste
  • 2 tablespoons coconut oil or olive oil
  • 1 tablespoon maple syrup (optional)

Instructions

  1. Sauté the aromatics: Heat the coconut oil in a large skillet over medium heat. Add the diced onion and cook until soft and translucent, about 4 minutes. Add the minced garlic and cook for another 30 seconds until fragrant.
  2. Transfer to the slow cooker: Scrape the sautéed onions and garlic into the bottom of your slow cooker.
  3. Add the squash and spices: Add the cubed butternut squash to the slow cooker. Sprinkle the curry powder, smoked paprika, ground ginger, cayenne (if using), and a generous pinch of salt and pepper over the top. Stir everything together so the squash is coated in the spices.
  4. Pour in the broth: Add the vegetable broth and stir again. The liquid should just barely cover the squash. If it does not, add a splash more broth or water.
  5. Cook low and slow: Cover the slow cooker and cook on LOW for 7 to 8 hours or on HIGH for 4 to 5 hours. The soup is ready when the squash is fork-tender and practically falling apart.
  6. Blend until smooth: Turn off the slow cooker. Use an immersion blender directly in the pot to puree the soup until it is completely smooth and velvety. If using a regular blender, let the soup cool for 10 minutes first, then blend in batches.
  7. Stir in the coconut milk: Pour in the full-fat coconut milk and stir until it is fully incorporated. The color will lighten to a beautiful golden-orange, and the texture will become impossibly creamy.
  8. Taste and adjust: Taste the soup and adjust the seasoning. Add more salt, a drizzle of maple syrup for sweetness, or a pinch more cayenne for heat as needed.
  9. Serve hot: Ladle the soup into bowls and add your favorite toppings, such as a swirl of extra coconut milk, a sprinkle of pumpkin seeds, and a few cracks of black pepper.

Notes

Do not skip sautéing the onions and garlic—it builds flavor. Cut squash into uniform 1-inch cubes for even cooking. Start with 4 cups of broth; add more after blending if needed. Let soup rest for 15-20 minutes before serving for best flavor. When blending hot soup in a regular blender, remove center cap and cover with a kitchen towel to allow steam to escape safely.

Nutrition

Keywords: slow cooker butternut squash soup, coconut milk soup, vegan soup, gluten-free soup, easy fall soup, creamy squash soup

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