Slow Cooker Butternut Squash Soup

 

 

 

Slow Cooker Butternut Squash Soup

Sometimes I struggle with dinner ideas. After looking for a new recipe, I decided to try soup and salad. I went for this Butternut Squash Soup which left my husband and I going for seconds. Before scooping out all of the butternut squash, I left some for my 14 month old son and toddler daughter. They both gobbled it up! Everyone loved it and I plan to make it again soon. Enjoy! Melissa

Ingredients

16 oz (1/2 small) butternut squash, halved, seeds removed

    16 oz (1/2) buttercup or kobacha squash, 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

            pinch nutmeg

              optional garnish: drizzle coconut milk, chives, pepitas

                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.

                            Notes

                            Read more at Skinnytaste

                            2 thoughts on “Slow Cooker Butternut Squash Soup

                            1. yum, I love a good butternut squash soup and making it in the slow cooker sounds perfect. I always garnish mine with chives too – adds a nice bite.

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