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- 1 medium butternut squash, peeled and cubed - 1 medium onion, chopped - 2 carrots, sliced - 2 cloves garlic, minced - 4 cups vegetable broth - 1 teaspoon ground ginger - 1 teaspoon ground cinnamon - 1/2 teaspoon nutmeg - Salt and pepper to taste - 1 tablespoon olive oil - 1 cup coconut milk (or heavy cream) - Fresh parsley for garnish When making slow cooker butternut squash soup, fresh ingredients shine. Start with a medium butternut squash. Peel and cube it into bite-sized pieces. This gives the soup a smooth texture. Next, chop one medium onion and slice two carrots. These add sweetness and depth to the flavor. Don’t forget to mince two cloves of garlic. Garlic brings a lovely aroma to the mix. Next, you’ll need the broth and seasonings. Four cups of vegetable broth form the base of this soup. It keeps the soup light and tasty. For spice, use one teaspoon of ground ginger and one teaspoon of ground cinnamon. They add warmth and a hint of sweetness. A half teaspoon of nutmeg enhances the flavor even more. Lastly, season it with salt and pepper to taste. Now for the finishing touch: one tablespoon of olive oil. This helps coat the veggies and brings them together. For creaminess, add one cup of coconut milk or heavy cream. Coconut milk gives a rich, tropical twist if you want a dairy-free option. Don’t forget fresh parsley for garnish; it brings color and freshness to your bowl. Start by peeling and cubing the butternut squash. Use a sharp knife to cut it into small pieces. This helps it cook evenly. Next, chop the onion and slice the carrots. Place all these veggies into a large bowl. Add one tablespoon of olive oil. Toss them together so every piece gets coated. Now, sprinkle in one teaspoon of ground ginger, one teaspoon of ground cinnamon, and half a teaspoon of nutmeg. Season with salt and pepper to taste. This mix of spices adds warmth and flavor to the soup. Transfer the seasoned vegetables into your slow cooker. Add two cloves of minced garlic for extra taste. Pour in four cups of vegetable broth. Stir everything well to combine. Cover the slow cooker with its lid. Set it to cook on low for six to eight hours or on high for three to four hours. The goal is to let the squash become soft and tender. Once cooking is done, use an immersion blender to purée the soup. Blend until it reaches your desired smoothness. If you don’t have an immersion blender, carefully transfer the soup in batches to a regular blender. After blending, stir in one cup of coconut milk for creaminess. Taste and adjust the seasoning if needed. Warm the soup on low for another ten to fifteen minutes before serving. Finally, ladle the soup into bowls and garnish with fresh parsley. Enjoy your rich and creamy soup! To know when your butternut squash is tender, poke it with a fork. If it goes in easily, your squash is ready. Tender squash makes for a smooth soup. If you find it hard, let it cook longer. You can adjust thickness and creaminess easily. For a thicker soup, use less broth. If you prefer it creamier, add more coconut milk or heavy cream. Blend until you reach your desired texture. I love using an immersion blender. It makes blending easy and quick. Look for one with a strong motor. This will help you create a silky soup in no time. Brands like Breville and Cuisinart are great choices. For your slow cooker, make sure it has a good seal. This helps keep moisture inside. If your cooker has a sauté option, use it to cook the onions first. This adds extra flavor to your soup. Slow cookers come in different sizes and settings. If you have a high setting, cook the soup for 3-4 hours. On low, it will take 6-8 hours. Check the squash around the 3-hour mark to see if it’s tender. If you're in a hurry, try the stove top. Cook the soup in a pot for about 30-40 minutes instead. Just make sure to watch it closely. This method can save you time while still giving you that rich, creamy taste. {{image_2}} You can make this soup vegan and dairy-free by using coconut milk. Coconut milk adds a creamy texture and sweet flavor. It blends well with the butternut squash. You can also try other plant-based options like almond milk or oat milk. Each will give a unique taste while keeping the soup rich and smooth. Want to boost the flavor? Try adding extra veggies like sweet potatoes or bell peppers. They give more depth to the soup. You can also mix in spices like cumin or turmeric for a warm kick. Fresh herbs such as thyme or rosemary can add an aromatic touch. These additions will make your soup even more delicious and special. You can make this soup ahead of time. To store it, let it cool first. Pour it into airtight containers and keep it in the fridge for up to 4 days. For longer storage, freeze the soup. Use freezer-safe bags or containers to save space. When you're ready to eat, thaw it overnight in the fridge. Reheat on the stove or in the microwave for a warm, comforting meal. To store leftover soup in the fridge, let it cool first. Use a clean, airtight container. Pour the soup into the container and seal it tightly. It will stay fresh for up to five days. Make sure to label the container with the date. This helps you keep track of its freshness. For the best results, freeze butternut squash soup in small portions. Use freezer-safe bags or containers. Leave some space at the top, as the soup will expand when it freezes. It can last up to three months in the freezer. To thaw, place it in the fridge overnight before reheating. To reheat without losing flavor, warm the soup slowly on the stove over medium heat. Stir often to prevent it from sticking. If the soup seems thick, add a little vegetable broth or water. You can also use a microwave. Heat it in short intervals, stirring in between. This keeps the soup creamy and delicious. Yes, you can. If you don’t have an immersion blender, use a regular blender. First, let the soup cool down a bit. Then, blend the soup in batches. Be careful; hot soup can splatter. Return the blended soup to the slow cooker and stir well. This method works well for a smooth texture. You can add many toppings and mix-ins. Here are some ideas: - Croutons for crunch - A swirl of cream or coconut milk for richness - Toasted pumpkin seeds for a nutty flavor - Fresh herbs like thyme or rosemary for extra aroma - A sprinkle of chili flakes for some heat These additions can take your soup to the next level! If you want to add heat, try these options: - Add a pinch of cayenne pepper to the soup before cooking. - Stir in some chopped jalapeños or serrano peppers. - Top the soup with a spicy sauce, like sriracha or hot sauce. Adjust the heat level to match your taste. Enjoy the warm kick! In this blog post, we explored how to make slow cooker butternut squash soup. You learned about the key ingredients, step-by-step instructions, and helpful tips. We covered variations to suit your diet and how to store leftovers for later. To sum up, this soup is simple and packed with flavor. You can easily customize it to fit your taste. Enjoy making this warm, hearty dish anytime you like!

Slow Cooker Butternut Squash Soup

Warm up your evenings with this comforting slow cooker butternut squash soup that’s bursting with flavor. This easy recipe combines sweet butternut squash, aromatic spices, and creamy coconut milk for a delicious bowl of goodness. Perfect for chilly days, it’s simple to prepare and lets your slow cooker do the work. Click to discover the full recipe and bring cozy comfort to your table today!
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Ingredients
  

1 medium butternut squash, peeled and cubed

1 medium onion, chopped

2 carrots, sliced

2 cloves garlic, minced

4 cups vegetable broth

1 teaspoon ground ginger

1 teaspoon ground cinnamon

1/2 teaspoon nutmeg

Salt and pepper to taste

1 tablespoon olive oil

1 cup coconut milk (or heavy cream for a non-dairy-free version)

Fresh parsley for garnish

Instructions
 

In a large bowl, toss the cubed butternut squash, chopped onion, and sliced carrots with olive oil, ground ginger, ground cinnamon, nutmeg, salt, and pepper until evenly coated.

    Transfer the seasoned vegetables to the slow cooker. Add the minced garlic and vegetable broth. Stir to combine.

      Cover and cook on low for 6-8 hours or on high for 3-4 hours until the squash is tender.

        Once cooked, use an immersion blender to purée the soup until it reaches your desired consistency. If you don’t have an immersion blender, you can carefully transfer the mixture in batches to a countertop blender.

          Stir in the coconut milk and adjust seasoning if necessary. Warm on low for an additional 10-15 minutes before serving.

            Serve hot, garnished with fresh parsley.

              Prep Time: 15 minutes | Total Time: 6-8 hours | Servings: 6