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savory butternut squash soup in serving bowls.
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5 from 1 vote

Savory Butternut Squash Soup (Crockpot)

This crockpot savory butternut squash soup recipe is perfect to warm up to on a cold day. With it's thick and creamy texture and delicious combination of warming spices, it's sure to become a regular favorite.
Prep Time20 minutes
Cook Time4 hours
Total Time4 hours 20 minutes
Course: Soups & Stews
Cuisine: American
Servings: 6
Calories: 139kcal
Author: Kelly Bloom
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Ingredients

  • 2 medium Butternut squash peeled, seeded, and cubed
  • 1 Onion peeled and quartered
  • ½ Leek bottom half only, minced
  • 3 cloves Garlic minced
  • 3 cup Broth vegetable or chicken
  • 14 oz Coconut milk canned
  • 1 teaspoon Ginger grated
  • 1 teaspoon Cumin ground
  • 1 teaspoon Coriander ground
  • ½ teaspoon Turmeric ground
  • 1½ teaspoon Salt
  • ½ teaspoon Black pepper
US Customary - Metric

Instructions

  • Peel and cube the butternut squash, or use pre peeled squash.
    2 medium Butternut squash
  • Add the cubed squash, quartered onion, chopped leek, and minced garlic, to a 4 to 6 quart crockpot.
    1 Onion, ½ Leek, 3 cloves Garlic
  • Add the broth, coconut milk, grated ginger, cumin, coriander, turmeric, salt, and pepper to the crockpot.
    3 cup Broth, 14 oz Coconut milk, 1 teaspoon Ginger, 1 teaspoon Cumin, 1 teaspoon Coriander, ½ teaspoon Turmeric, 1½ teaspoon Salt, ½ teaspoon Black pepper
  • Cover the crockpot and cook on HIGH for 3-4 hours, or LOW for 5-6 hours.
  • Once finished cooking, use an immersion blender to blend the soup until smooth and creamy.
  • Taste, and adjust the seasonings if necessary.

Notes

  • If you're in a hurry, you can use pre peeled fresh or butternut squash.
  • If you don't have a crockpot, you can make this soup on the stovetop. Simply simmer the ingredients in a large pot for 1-2 hours, or until the vegetables are tender.
  • To freeze this soup, puree it and let it cool completely. Then, transfer it to a freezer-safe container and freeze for up to 3 months. To reheat, thaw the soup overnight in the refrigerator and then heat it on the stovetop or in the microwave.

Nutrition

Calories: 139kcal | Carbohydrates: 34g | Protein: 3g | Fat: 1g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 0.3g | Sodium: 1108mg | Potassium: 939mg | Fiber: 6g | Sugar: 8g | Vitamin A: 26956IU | Vitamin C: 55mg | Calcium: 176mg | Iron: 2mg