Description
A creamy and velvety butternut squash soup that cooks slowly in the crockpot, enhancing flavors and richness.
Ingredients
Scale
- 1 butternut squash, peeled and cubed
- 1 onion, chopped
- 2 carrots, chopped
- 2 celery stalks, chopped
- 4 cups vegetable broth
- 2 cloves garlic, minced
- 1 teaspoon ground ginger
- Salt and pepper to taste
- 1 tablespoon olive oil
- Optional: cream or coconut milk for serving
Instructions
- Add the butternut squash, onion, carrots, celery, garlic, and ginger into the crockpot.
- Pour in the vegetable broth and stir to combine.
- Season with salt and pepper to enhance flavors.
- Drizzle with olive oil for added richness.
- Cook on low for 6-8 hours until the squash is fork-tender.
- Blend the soup using an immersion blender until smooth.
- Serve hot with a drizzle of cream or coconut milk if desired.
Notes
Let the soup cool for 5 minutes before blending to avoid pressure buildup. Always add cream or coconut milk at serving, not during cooking.
- Prep Time: 10 minutes
- Cook Time: 360 minutes
- Category: Soup
- Method: Slow Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 150
- Sugar: 5g
- Sodium: 400mg
- Fat: 4g
- Saturated Fat: 1g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 3g
- Cholesterol: 0mg