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Best Ever Slow Cooker Butternut Squash Soup Recipe

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This incredibly easy slow cooker butternut squash soup is velvety, deeply flavored, and requires just five minutes of actual work. Perfect for cozy fall gatherings or holiday dinners, it’s a dump-and-go recipe that always impresses.

Ingredients

Scale
  • 1 large butternut squash (about 3–4 pounds), peeled and cubed
  • 1 medium yellow onion, roughly chopped
  • 4 garlic cloves, smashed
  • 4 cups vegetable broth (low-sodium recommended)
  • 1 cup full-fat coconut milk
  • 1 tablespoon apple cider vinegar
  • 1 tablespoon pure maple syrup
  • 1 teaspoon ground cumin
  • ½ teaspoon ground ginger
  • ¼ teaspoon ground nutmeg
  • 1 teaspoon salt (or to taste)
  • ½ teaspoon black pepper (or to taste)
  • Optional toppings: toasted pumpkin seeds, extra coconut milk, fresh thyme or sage, chili oil

Instructions

  1. Prep the squash: Using a sharp chef’s knife, cut off both ends of the butternut squash. Stand it upright and slice down the middle from top to bottom. Scoop out seeds and stringy bits with a spoon. Use a vegetable peeler to remove the skin. Cut the flesh into 1-inch cubes (about 6-7 cups).
  2. Layer in the slow cooker: Place cubed squash, chopped onion, and smashed garlic cloves into the slow cooker. Pour vegetable broth over the top (liquid should almost cover the squash; add more broth or water if needed). Add cumin, ginger, nutmeg, 1 teaspoon salt, and ½ teaspoon pepper. Stir gently.
  3. Cook low and slow: Cover and cook on LOW for 6-7 hours or on HIGH for 3-4 hours, until squash is fork-tender.
  4. Blend until silky: Turn off the slow cooker. Use an immersion blender to blend the soup directly in the pot until completely smooth. If using a countertop blender, let the soup cool for 10 minutes, then blend in batches (fill no more than halfway, hold lid with a towel). Return blended soup to the slow cooker.
  5. Finish with creaminess and acidity: Stir in coconut milk, maple syrup, and apple cider vinegar. Taste and adjust seasoning with additional salt, pepper, or maple syrup as needed.
  6. Serve or store: Ladle into bowls and add desired toppings. Soup thickens slightly as it cools. Reheat gently on stovetop or microwave.

Notes

Don’t skip the apple cider vinegar—it brightens the flavors. For a thicker soup, reduce broth to 3 cups or add a peeled potato. Soup tastes even better the next day. Freezes well for up to 3 months.

Nutrition

Keywords: slow cooker butternut squash soup, easy butternut squash soup, vegan butternut squash soup, gluten-free soup, fall soup recipe, dump-and-go soup

Find it online: https://breezybake.com/best-ever-slow-cooker-butternut-squash-soup-recipe/