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Slow Cooker Butternut Squash Soup

from the video The Best Fall Squash Recipes ▶︎

by Mel Boyajian

Inspired by


for 6 servings

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

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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