Slow Cooker Butternut Squash Soup

This Slow Cooker Butternut Squash Soup is rich, creamy, and full of warm, cozy flavor. Just toss everything in and let the slow cooker do the work. It’s the kind of easy comfort food that tastes like you spent all day in the kitchen.

Author: Real Life of Lulu

Meal Type: Eggs Free

Cuisine: American

Difficulty: EASY

Prep. Time: 15 minutes

Cook Time: 5 hours

Total Time: 5 hours 15 minutes

Servings: 4 Servings

Calories: 208 kcal per serving

Ingredients

2 - Butternut Squash
1 - Onion
3 cloves - Garlic
2 cups - Vegetable Broth
½ cups - Milk
1 tbsp - olive oil
¼ tsp - Ground Cumin
¼ tsp - Ground Coriander
¼ tsp - Ground Tumeric
½ tsp - Salt
¼ tsp - Black Pepper

Instructions

Peel and cube the butternut squash.
Peel the onion and quarter it.
Peel the garlic cloves.
Add the olive oil to your slow cooker.
Add the cubed butternut squash.
Add the onion, garlic, vegetable broth, milk, ground cumin, ground coriander, tumeric, salt, and black pepper to the slow cooker.
Stir the ingredients until well combined.
Cook in the slow cooker for 5-6 hours on low or 3-4 hours on high, until the butternut squash is tender.
After it is cooked, use an immersion blender to blend everything until it becomes smooth and creamy.
Taste and adjust the seasonings to your preference.

Nutrition