From the Cook
From the Cook
From the Cook
From the Cook
From the Cook
From the Cook
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Instructions
1
Peel and cube the butternut squash.
2
Peel the onion and quarter it.
3
Peel the garlic cloves.
4
Add the olive oil to your slow cooker.
5
Add the cubed butternut squash.
6
Add the onion, garlic, vegetable broth, milk, ground cumin, ground coriander, tumeric, salt, and black pepper to the slow cooker.
7
Stir the ingredients until well combined.
8
Cook in the slow cooker for 5-6 hours on low or 3-4 hours on high, until the butternut squash is tender.
9
After it is cooked, use an immersion blender to blend everything until it becomes smooth and creamy.
10
Taste and adjust the seasonings to your preference.
My Calorie Intake
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Tips & Tricks (5)
- Roast Before Slow Cooking 🔥Roast the butternut squash cubes at 400°F for 15 minutes before adding to the slow cooker to caramelize the natural sugars and deepen the soup's flavor complexity.
- Toast Your Spices 🌶️Bloom the turmeric, coriander, and cumin in the olive oil with garlic and onion for 2-3 minutes before adding other ingredients to unlock their essential oils and enhance flavor intensity.
- Cream Addition Timing 🥛Stir in the milk during the last 30 minutes of cooking rather than at the start to prevent curdling and maintain a silky, luxurious texture without any separation.
- Blend for Silky Perfection ✨Use an immersion blender to achieve a perfectly smooth, restaurant-quality consistency while the soup is still warm, then season to taste for optimal flavor balance.
- Balance Sweetness with Acid 🍋Finish with a squeeze of fresh lemon juice or a splash of balsamic vinegar to cut through the richness and prevent the soup from tasting one-dimensional or overly sweet.
Recipe Facts
Diet at a Glance
Vegetarian
Low-Cholesterol
Low Fat
My Calorie Intake
Smart Nutrition 
Nutrition Per Serving
Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Glycemic Analysis
Glycemic Index
Glycemic Load
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