Name: Slow Cooker Butternut Squash Soup Recipe
Prep time: 15 min
Cook time: 4 h
Total time: 4 h 15 min
Yield: 4
Cuisine: American
Ingredients: 16 oz halved and seeds removed butternut squash; 16 oz halved, seeds removed but not peeled buttercup or kobacha squash; 2 large quartered shallot; 2 cups or 1-½ tbsp better bouillon with water vegetable broth; ¾ cup light coconut milk; pinch nutmeg; Optional garnishes:; coconut milk; chives; pepitas

How To Make Slow Cooker Butternut Squash Soup

This recipe for butternut squash soup is dairy-free and vegan. It even complies with the Whole30 diet. The coconut milk makes the soup creamier.

Preparation: 15 minutes

Cooking: 4 hours

Total: 4 hours 15 minutes

Serves:

Ingredients

16ozbutternut squash,halved and seeds removed
16ozbuttercup or kobacha squash,halved, seeds removed but not peeled
2largeshallot,quartered
2cupsvegetable broth,or 1-½ tbsp better bouillon with water
¾cuplight coconut milk
pinchnutmeg

Optional Garnishes:

coconut milk
chives
pepitas

Instructions

Place the squash, shallots and broth in the slow cooker.
Cook on Low for 8 hours or High 4 hours, until soft and cooked through, a knife should easily be inserted.
Remove squash from skin and discard the peel.
Stir in coconut milk and nutmeg.
Blend in a blender or using an immersion blender.
Season to taste with salt and pepper and garnish with more coconut milk and chives, if desired.