Print

Cozy Slow Cooker Butternut Squash Soup with Coconut Milk

slow cooker butternut squash soup with coconut milk - featured image
Print Recipe

A creamy, dairy-free butternut squash soup made effortlessly in the slow cooker with coconut milk and warm spices. Perfect for cozy fall evenings.

Ingredients

Scale
  • 1 medium butternut squash (about 2.5 to 3 pounds), peeled, seeded, and cut into 1-inch cubes
  • 1 medium yellow onion, roughly chopped
  • 3 cloves garlic, smashed but left whole
  • 1 can (13.5 ounces) full-fat coconut milk
  • 3 cups low-sodium vegetable broth
  • 1 teaspoon ground ginger
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • Optional garnish: toasted pumpkin seeds, extra coconut milk, fresh thyme, red pepper flakes

Instructions

  1. Prep the squash: Peel the butternut squash using a vegetable peeler. Cut off the top and bottom, then slice it in half lengthwise. Scoop out the seeds and stringy bits with a spoon. Cut the squash into 1-inch cubes.
  2. Layer the ingredients: Place the cubed squash, chopped onion, and smashed garlic cloves in the slow cooker. Sprinkle the ground ginger, cinnamon, nutmeg, salt, and pepper over the top. Pour in the vegetable broth. Do not stir.
  3. Cook low and slow: Cover and cook on low for 6 to 7 hours or on high for 3 to 4 hours, until the squash is fork-tender.
  4. Add the coconut milk: Shake the can of coconut milk well before opening. Pour the entire can into the slow cooker and stir gently to combine. Let it cook for another 10 to 15 minutes.
  5. Blend until smooth: Use an immersion blender to blend directly in the slow cooker until completely smooth. If using a regular blender, work in batches, blending each batch for about 30 seconds. Be careful with hot liquid.
  6. Taste and adjust: Add more salt, pepper, or a pinch of cinnamon if needed. Optionally, add a squeeze of lime juice to brighten.
  7. Serve and garnish: Ladle the soup into bowls. Drizzle with extra coconut milk, sprinkle with toasted pumpkin seeds, and add a few cracks of black pepper. Serve immediately.

Notes

Don’t skip the cinnamon; it enhances the squash’s natural sweetness. Full-fat coconut milk is essential for creaminess. Let garlic stay whole to prevent bitterness. Blend carefully to avoid splatters. Soup tastes even better the next day.

Nutrition

Keywords: slow cooker butternut squash soup, coconut milk soup, vegan soup, dairy-free soup, fall soup, easy soup recipe

Find it online: https://ovenmila.com/cozy-slow-cooker-butternut-squash-soup-with-coconut-milk/