Servings: 4
Equipment
Ingredients
- 2 butternut squash peeled and cubed
- 1 onion peeled and quartered
- 3 cloves garlic peeled
- 2 cups vegetable broth
- ½ cup coconut milk
- 1 tablespoon olive oil
- ½ teaspoon ground cumin
- ½ teaspoon ground coriander
- ½ teaspoon ground turmeric
- ½ tspteaspoon salt or to taste
- ½ teaspoon black pepper or to taste
Instructions
- Start by peeling and cubing the butternut squash. Peel the onion and quarter it. Peel the garlic cloves.
- Add the olive oil to the slow cooker. Next, add the remaining ingredients - butternut squash, onion, garlic, vegetable broth, coconut milk, ground cumin, ground coriander, ground turmeric, salt, and black pepper. Stir until all the ingredients are well combined.
- Cook in the slow cooker for 5-6 hours on low or 3-4 hours on high, until the butternut squash is tender.
- Once cooked, blend everything using an immersion blender until it is smooth and creamy. Taste and adjust seasoning if needed. Serve the creamy butternut squash soup hot.
Notes
- A sugar pie pumpkin or kabocha squash can be substituted for butternut squash. However, the soup will have a slightly different flavor profile.
- If the butternut squash is particularly sweet, balance the flavor with lemon/lime juice or apple cider vinegar.
- Adjust the consistency with extra vegetable broth or coconut milk, depending on how thick or thin you like your soup.
Nutrition
Calories: 277kcal | Carbohydrates: 50g | Protein: 5g | Fat: 10g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 515mg | Potassium: 1440mg | Fiber: 8g | Sugar: 10g | Vitamin A: 40116IU | Vitamin C: 82mg | Calcium: 198mg | Iron: 4mg
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