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.
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.
- Calories: 159.88kcal
- Fat: 3.29g
- Saturated Fat: 2.31g
- Monounsaturated Fat: 0.05g
- Polyunsaturated Fat: 0.12g
- Carbohydrates: 32.73g
- Fiber: 5.30g
- Sugar: 6.47g
- Protein: 3.08g
- Sodium: 39.64mg
- Calcium: 111.07mg
- Potassium: 931.82mg
- Iron: 2.09mg
- Vitamin A: 627.63µg
- Vitamin C: 39.80mg
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