Crockpot Butternut Squash Soup

Crockpot Butternut Squash Soup

This is by far my favorite fall soup to make.  It is fairly simple when you make it in the slow cooker and it has become a comfort food for me.  I typically make this on the day I do my food shopping because you just throw everything into the crockpot together and let it cook.  Butternut squash soup warms the kitchen up with the aroma of fall and warms you up on a chilly day.

I found out that coconut milk solidifies in the can. It has to be mixed up and that doesn’t mean it is spoiled, that is a  normal thing for coconut milk to do.  I was not happy when I opened my first can and thought I had to throw it out.  Fear not, it just separates and once you mix it back together, you are all set.  I really like coconut milk for added flavor but also because you can make the soup look really fancy by drizzling some coconut milk on top of the soup right before you serve it.  It sits on top of the butternut squash soup and looks pretty fancy!

I do have an immersion blender that I use to blend the butternut squash soup at the end.   It works really well and you can do it right in the crockpot.  I haven’t ever used anything else but I would think a mixer would do the trick if you don’t have an immersion blender…again, I have never done it that way.  If you try it, let me know how it goes.

I typically serve butternut squash soup with a sandwich or some crusty bread.  It is pretty filling by itself, so you could use a small cup for an appetizer, or store it in an airtight container and eat the leftovers for a hearty lunch.

Crockpot Butternut Squash Soup

This is by far my favorite fall soup to make. It is fairly simple when you make it in the slow cooker and it has become a comfort food for me.
Course Appetizer, Main Course, Side Dish
Cuisine Comfort
Keyword crockpot meal, crockpot soup, fall food, soup
Servings 6 servings

Ingredients

  • 2 cups chicken broth
  • 1 chopped carrot
  • 1 Granny Smith apple peeled, cored and chopped
  • 1 butternut squash I used precut squash from the Farmer's Market
  • 1 clove minced garlic
  • 1/2 cup diced vidalia onion
  • 1/2 tsp sage
  • 1/2 tsp salt
  • 1/8 tsp cayenne pepper
  • 1/2 can unsweetened coconut milk

Instructions

  • Place all ingredients, except the coconut milk, in the crockpot.
  • Cook on high for 3-4 hours, until the butternut squash is soft but not mushy. 
  • Add coconut milk and blend all together. Garnish with Parsley.

Notes

This recipe was adapted from  https://www.gimmesomeoven.com/

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