Creamy Spiced Butternut Squash Bliss
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This cozy Crock-pot Butternut Squash Soup is the perfect remedy for chilly days. Smooth, creamy, and infused with warming spices, this recipe brings out the natural sweetness of butternut squash, complemented by onions, garlic, and a hint of coconut cream. Ready to enjoy with minimal effort, it’s a comforting bowl of nutrition and flavor your family will love.
ingredients
- 2 lbs butternut squash, peeled and diced
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 1 carrot, peeled and sliced
- 1 apple, cored and diced (preferably Granny Smith)
- 4 cups vegetable broth
- 1 can (14 oz) coconut milk
- 1 tsp ground cumin
- 1 tsp ground cinnamon
- ½ tsp nutmeg
- Salt and pepper to taste
- Fresh parsley for garnish
steps
- 1.
Place the diced butternut squash, onion, garlic, carrot, and apple in the Crock-pot.
- 2.
Pour the vegetable broth over the veggies and fruit.
- 3.
Add the cumin, cinnamon, nutmeg, salt, and pepper to the pot, and stir well.
- 4.
Cover and cook on low for 6-8 hours, or high for 3-4 hours, until the squash is tender.
- 5.
Once done, carefully blend the soup directly in the Crock-pot using an immersion blender until smooth.
- 6.
Stir in the coconut milk and mix well; adjust seasoning to taste.
- 7.
Let it simmer for another 10-15 minutes on low to enhance the flavors.
- 8.
Serve hot, garnished with fresh parsley.
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