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