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Slow Cooker Butternut Squash Soup Recipe
4.75
from
39
votes
This is the easiest, 5-ingredients Slow Cooker Butternut Squash Soup recipe – perfect for all you butternut squash lovers out there!
Prep Time:
15
minutes
mins
Cook Time:
4
hours
hrs
Total Time:
4
hours
hrs
15
minutes
mins
Yield:
4
servings
Course:
Soup
Cuisine:
American
Equipment
Slow Cooker
Ingredients
32
oz
butternut squash
(from 1 small (halved, seeds removed but not peeled))
2
large
shallot
(quartered)
2
cup
chicken or vegetable broth
(or 1-1/2 tbsp Better Bouillon w/water)
3/4
cup
light coconut milk
(plus optional more for garnish)
pinch
nutmeg
chives, pepitas
(optional garnishes)
Instructions
Place the squash, shallots and broth in the slow cooker.
Cook on low for 8 hours or high 4 hours, until soft and cooked through, a knife should easily be inserted.
Remove squash from skin and discard the peel.
Stir in coconut milk and nutmeg.
Blend in a blender or using an immersion blender.
Season to taste with salt and pepper and garnish with more coconut milk and chives, if desired.
Video
Nutrition
Serving:
1
1/4 cup
,
Calories:
152
kcal
,
Carbohydrates:
35
g
,
Protein:
3
g
,
Fat:
3
g
,
Saturated Fat:
1.5
g
,
Cholesterol:
2.5
mg
,
Sodium:
310
mg
,
Fiber:
8.5
g
,
Sugar:
1.5
g
- WW Points:
2