Description
A cozy and creamy butternut squash soup that’s easy to make in a slow cooker and is dairy-free.
Ingredients
Scale
- 1 large butternut squash, peeled and chopped
- 1 onion, chopped
- 2 carrots, chopped
- 1 apple, chopped (optional)
- 4 cups vegetable broth
- Salt, to taste
- Pepper, to taste
- A pinch of nutmeg or cinnamon (optional)
- 1 can (13.5 oz) coconut milk or oat milk
Instructions
- Peel and chop butternut squash, onion, and carrots.
- Add squash, onion, carrots, apple (if using), vegetable broth, salt, pepper, and spices to the slow cooker.
- Set the slow cooker to low and cook for 6-8 hours or high for 3-4 hours, until squash is fork-tender.
- Blend the soup until smooth using an immersion blender or regular blender.
- Stir in coconut milk or oat milk until creamy.
- Taste and adjust seasoning as needed.
Notes
Soup leftovers may taste better the next day. Add more broth if it thickens in the fridge.
- Prep Time: 15 minutes
- Cook Time: 240 minutes
- Category: Soup
- Method: Slow Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 220
- Sugar: 12g
- Sodium: 500mg
- Fat: 12g
- Saturated Fat: 10g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 6g
- Protein: 3g
- Cholesterol: 0mg