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Easy Slow Cooker Butternut Squash Soup with Coconut Milk

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A creamy, comforting butternut squash soup made effortlessly in the slow cooker with coconut milk. Perfect for cozy nights and last-minute gatherings, this dairy-free soup is a crowd-pleaser that tastes like you spent hours on it.

Ingredients

Scale
  • 1 medium butternut squash (about 3 pounds / 1.4 kg), peeled, seeded, and cubed into 1-inch pieces
  • 1 can (13.5 oz / 400 ml) full-fat coconut milk
  • 1 medium yellow onion, roughly chopped
  • 3 cloves garlic, smashed and peeled
  • 1 tablespoon (15 ml) fresh ginger, grated
  • 4 cups (960 ml) vegetable broth, low-sodium
  • 1 tablespoon (15 ml) olive oil
  • 1 teaspoon salt
  • ½ teaspoon black pepper, freshly ground
  • Toasted pumpkin seeds (for serving, optional)
  • Extra coconut milk (for serving, optional)
  • Fresh thyme or cilantro (for serving, optional)
  • Crusty bread (for serving, optional)

Instructions

  1. Prep the squash: Peel the butternut squash with a vegetable peeler, cut in half lengthwise, scoop out seeds, and cut into 1-inch cubes.
  2. Sauté the aromatics: In a small skillet, heat olive oil over medium heat. Add chopped onion and cook for 3-4 minutes until translucent. Add smashed garlic and grated ginger, cook for 1 minute until fragrant.
  3. Layer everything in the slow cooker: Add cubed squash, sautéed onion, garlic, and ginger to the slow cooker. Pour in vegetable broth, add salt and pepper, and stir.
  4. Cook low and slow: Cover and cook on low for 6-8 hours or on high for 3-4 hours, until squash is tender and easily pierced with a fork.
  5. Blend until smooth: Turn off slow cooker. Use an immersion blender to blend soup directly in the pot until smooth. Alternatively, let soup cool for 10 minutes, then blend in batches in a regular blender (fill no more than halfway).
  6. Add the coconut milk: Stir in the full-fat coconut milk until well combined and soup is velvety and pale orange.
  7. Taste and adjust: Add more salt, pepper, or a squeeze of lime juice if needed. Adjust consistency with extra broth or coconut milk if desired.
  8. Serve hot: Ladle into bowls and garnish with toasted pumpkin seeds, a swirl of coconut milk, fresh herbs, and crusty bread.

Notes

For easier peeling, microwave the whole squash for 2-3 minutes first. If soup is too thin, cook uncovered on high for 20-30 minutes to reduce. If too thick, add more broth or coconut milk. Always shake coconut milk can before opening. Soup can be refrigerated for up to 5 days or frozen for up to 3 months.

Nutrition

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

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