Slow Cooker Butternut Squash Soup
This recipe for slow cooker butternut squash soup couldn’t be easier. In fact, the hardest part is peeling the butternut squash. I’m still looking for some miracle hack for that one. I love this soup on cold days, fall days, spring days, pretty much any day. I serve it with a sprinkle of shredded sharp cheddar and a crusty bread. Oh so good. I hope you enjoy!
| Prep Time | 20 minutes |
| Cook Time | 4 hours |
| Servings |
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Ingredients
- 1 butternut squash peeled and cubed
- 4 carrots medium size, peeled and cut into thirds
- 1 granny smith apple large size, peeled, cored, cut into quarters
- 1/2 yellow onion peeled, quartered
- 1 yellow potato peeled, cubed
- 1 box vegetable stock aprox 900ml
- 1 tsp cumin
- 1 tsp tumeric
- 1 tsp ginger
- 1 tsp salt to taste
- 1/2 tsp pepper to taste
- 1/4 cup evaporated milk or milk, cream, coconut milk, etc
Ingredients
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Instructions
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Place all peeled and chopped vegetables in slow cooker
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Pour vegetable stock over vegetables
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Add spices/seasonings on top
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Cover and cook on HIGH 3-4 hours or LOW 6 hours
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When vegetables are fork tender, use immersion blender to puree vegetables in the slow cooker.
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Add cream or milk and blend well until your desired creaminess.
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Replace lid and turn slow cooker to KEEP WARM until ready to serve
Recipe Notes
Left overs will freeze wonderfully in individual serving sizes perfect for work or school. YUM!
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