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Slow Cooker Butternut Squash Soup

by Mel Boyajian • from the video The Best Fall Squash Recipes

Inspired by


for 6 servings

  • 2 lb
    squash, peeled, deseeded, roughly chopped (905 g)
  • 1 medium yellow onion, roughly chopped
  • 4 cloves garlic, peeled
  • olive oil, a drizzle
  • 3 cups
    vegetable broth (710 mL)
  • ½ teaspoon
  • ½ teaspoon
  • ½ teaspoon
  • ½ teaspoon
  • ¼ teaspoon
    cayenne pepper
  • 1 ½ teaspoons
    sea salt
  • ¼ teaspoon
    black pepper
  • ½ teaspoon
    fresh thyme
  • ¼ cup
    reduced fat coconut milk (60 mL)

Optional Garnish

  • fresh chives, chopped
  • pumpkin seeds



  1. Chop squash in half and peel. Then chop into smaller sections and remove seeds.
  2. Place squash pieces, onion, and garlic into a slow cooker.
  3. Drizzle with olive oil and add vegetable broth. Sprinkle over ginger, cumin, coriander, paprika, cayenne, sea salt, and pepper.
  4. Place lid on slow cooker and cook on high heat for 4 hours.Using a hand blender, blend the ingredients until smooth.
  5. Note: If you do not have a hand blender, you can transfer the ingredients to a regular blender or food processor, just be careful when blending hot liquids!.
  6. Add thyme and coconut milk and blend for a few more seconds until incorporated.
  7. Garnish with chives and pumpkin seeds (optional).
  8. Enjoy!




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