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Crockpot Butternut Squash Soup

This Crockpot Butternut Squash Soup combines simple ingredients into a creamy, flavorful delight perfect for cozy nights.
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Prep Time 15 minutes
Cook Time 8 hours
Total Time 8 hours 15 minutes
Servings: 6 servings
Course: Appetizer, Soup
Cuisine: American
Calories: 150
Ingredients Method Notes

Ingredients
  

Vegetable Base
  • 1 large butternut squash, peeled and cubed Ensure even sizes for cooking
  • 1 onion, chopped
  • 2 cloves garlic, minced Use fresh or pre-chopped
  • 4 cups vegetable broth
Seasonings
  • 1 tsp ground cumin
  • Salt and pepper to taste Adjust according to preference
Optional Creaminess
  • 1/2 cup coconut milk For extra creaminess

Method
 

Preparation
  1. Peel the butternut squash and cut it into cubes.
  2. Chop the onion and mince the garlic.
Crockpot Setup
  1. Place the cubed squash, chopped onion, and minced garlic into the crockpot.
  2. Pour in the vegetable broth.
  3. Stir in the ground cumin, salt, and pepper.
Cooking
  1. Set your crockpot to low for 6-8 hours or high for 3-4 hours.
Final Touch
  1. Use an immersion blender to purée the soup to desired smoothness.
  2. Stir in coconut milk if using.
  3. Ladle into bowls, add toppings, and serve.

Notes

Store leftovers in an airtight container for up to 4 days in the fridge or freeze for up to 3 months. Reheat gently, adding broth if too thick.