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- 2 lbs butternut squash, peeled and cubed - 1 medium onion, chopped - 2 cloves garlic, minced - 1 can (14 oz) coconut milk The star of this soup is the butternut squash. It adds a sweet, nutty flavor. When choosing squash, look for a firm and smooth one. Next, we have the onion and garlic. They form the base of the soup. Sautéing them brings out their natural sweetness. Coconut milk adds creaminess and a hint of tropical flavor. It makes the soup rich and smooth. - 1 teaspoon ground ginger - 1 teaspoon ground cinnamon - 1 teaspoon nutmeg The spices in this soup are key to its warmth. Ground ginger gives a little zing. Cinnamon adds sweetness and depth. Nutmeg rounds out the flavors with its warm, earthy notes. Together, they create a cozy feel that warms you up from the inside. - 3 cups vegetable broth - 2 tablespoons olive oil - Salt and pepper to taste Vegetable broth provides a savory base for our soup. It adds flavor without overpowering the squash. Olive oil is essential for sautéing. It helps the onion and garlic cook just right. Salt and pepper are crucial for balancing the flavors. They bring all the ingredients together, making each spoonful delicious. Start by heating 2 tablespoons of olive oil in a skillet over medium heat. Add 1 chopped onion and cook it until it turns soft and slightly clear. This takes about 5 minutes. Next, add 2 minced garlic cloves and sauté them for 1 more minute. The smell will be amazing! In your slow cooker, add the cubed butternut squash. Pour in the sautéed onion and garlic mixture. Next, add 3 cups of vegetable broth and 14 ounces of coconut milk. Then, mix in 1 teaspoon of ground ginger, 1 teaspoon of ground cinnamon, and 1 teaspoon of nutmeg. Don’t forget to season with salt and pepper to taste. Cover your slow cooker and set it to low for 6 to 8 hours. If you’re short on time, set it to high for 4 to 5 hours. Check the squash for tenderness with a fork. It should be soft and easy to mash. Once the cooking is done, use an immersion blender to blend the soup until it’s creamy and smooth. If you don’t have one, carefully transfer the soup in batches to a regular blender. Make sure to blend well to avoid lumps. Taste the soup before serving. If it needs more flavor, adjust the seasoning. You can add more salt, pepper, or even a pinch of extra spices for a bolder taste. Ladle the creamy soup into bowls. To make it pretty, garnish with fresh cilantro or parsley. Enjoy your warm, tasty bowl of butternut squash soup! Choosing the right butternut squash is key. Look for squash with smooth skin, firm flesh, and no soft spots. A heavy squash usually has more flavor. For cooking times, use low heat for 6-8 hours or high for 4-5 hours. This slow cooking lets flavors blend well. Always check if the squash is tender before blending. To boost flavor, add spices like paprika or cayenne. Fresh herbs like thyme or sage also work well. They add depth to the soup. Using homemade vegetable broth makes a big difference. It adds a rich taste that store-bought broths can lack. Plus, you control the salt! Avoid overcooking the soup. If you let it go too long, the squash may turn mushy. Check it at the lower time limit to keep it perfect. Never skip the blending step. Blending gives the soup its creamy texture. If you skip this, you miss out on the smooth, delightful experience. {{image_2}} To make this soup dairy-free, just swap coconut milk for almond or cashew milk. These options add creaminess without dairy. You could also try oat milk for a different taste. Adding protein boosts the soup’s nutrition. Chickpeas or lentils work great here. Just toss them in the slow cooker with the other ingredients. They will cook nicely and add a hearty touch. You don’t have to stick to butternut squash. Other squashes like acorn or pumpkin can add unique flavors. Each type gives a different taste, so feel free to experiment. Roasting vegetables like carrots or sweet potatoes brings out their sweetness. You can add them to the slow cooker for a deeper flavor. This change will make your soup even more delicious. This creamy soup pairs perfectly with crusty bread. A nice slice can soak up the rich flavors. You can also serve it with a fresh side salad. A simple mix of greens with a light vinaigrette will balance the soup's richness. These sides will make for a comforting meal any time of the year. How long does the soup last in the fridge? This creamy butternut squash soup lasts about 3 to 5 days in the fridge. To keep it fresh, store it in airtight containers. Glass jars or plastic containers work well for this. What are the best practices for freezing soup? For freezing, let the soup cool first. Use freezer-safe containers or resealable bags. Leave some space in the container for expansion. This helps avoid spills. How do you thaw and reheat frozen soup? To thaw, place the soup in the fridge overnight. You can also use the microwave for quick thawing. Reheat slowly on the stove over low heat. What are the best methods for reheating? The best way to reheat is on the stove. Heat gently over medium-low heat, stirring often. You can also use the microwave for a quick option. How do you maintain the soup’s texture and flavor? Stir in a little water or broth if the soup is too thick. This keeps it creamy and flavorful. Always taste before serving to adjust the seasoning if needed. To make this soup in a regular pot, start by sautéing your onion and garlic in olive oil over medium heat. Then, add your cubed butternut squash, vegetable broth, and coconut milk. Bring the soup to a boil, then lower the heat. Let it simmer for about 30-40 minutes until the squash is soft. Blend the soup as noted in the slow cooker steps. This method will take less time but still deliver a creamy soup. Yes, you can use frozen butternut squash. Just add it directly to the pot with your other ingredients. You might need to increase the cooking time by about 10-15 minutes. Frozen squash is often pre-cooked, so it will blend well and still give you that smooth texture. If you need a substitute for coconut milk, you can use almond milk or cashew cream. Both options will add creaminess without the coconut flavor. For a richer taste, you might want to use heavy cream or half-and-half if dairy is okay for you. Yes, this soup is gluten-free. All the ingredients listed, including vegetable broth, are safe for a gluten-free diet. Always check labels to be sure, especially for pre-made broth. To add some heat, consider including a pinch of cayenne pepper or red pepper flakes. You can also mix in some diced jalapeños. Start with a small amount, taste, and adjust to your heat preference. Spice can enhance the flavors and add warmth to your creamy soup. This blog post guides you through making a delicious butternut squash soup. We covered the key ingredients, like butternut squash, coconut milk, and bold spices. I shared step-by-step instructions, tips for perfecting your soup, and various ways to customize it. Remember, the right cooking method and the blending step matter most. With these insights, you're ready to create a warming dish. Enjoy sharing it with friends or savoring it yourself. Happy cooking!

Slow Cooker Creamy Butternut Squash Soup

Warm up your fall with this delicious Slow Cooker Creamy Butternut Squash Soup! Made with fresh butternut squash, fragrant spices, and coconut milk, this easy recipe is perfect for cozy nights. Simply sauté aromatics, add all ingredients to your slow cooker, and let it do the work. In just a few hours, you’ll enjoy a velvety soup that will impress everyone. Click through to discover the full recipe and warm your kitchen today!
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Ingredients
  

2 lbs butternut squash, peeled and cubed

1 medium onion, chopped

2 cloves garlic, minced

3 cups vegetable broth

1 can (14 oz) coconut milk

1 teaspoon ground ginger

1 teaspoon ground cinnamon

1 teaspoon nutmeg

Salt and pepper to taste

2 tablespoons olive oil

Fresh cilantro or parsley for garnish

Instructions
 

Sauté Aromatics: In a skillet, heat olive oil over medium heat. Sauté the chopped onion until it turns translucent, about 5 minutes. Add minced garlic and sauté for another minute until fragrant.

    Prepare Squash: In your slow cooker, add the cubed butternut squash, sautéed onion and garlic mixture, vegetable broth, coconut milk, ground ginger, ground cinnamon, nutmeg, and season with salt and pepper.

      Cook: Cover and cook on low for 6-8 hours, or on high for 4-5 hours, until the butternut squash is tender.

        Blend Soup: Once cooked, use an immersion blender to mix until creamy and smooth. If you don’t have an immersion blender, carefully transfer the soup in batches to a traditional blender.

          Adjust Seasoning: Taste the soup and adjust seasoning if necessary, adding more salt, pepper, or spices according to your preference.

            Serve: Ladle the creamy soup into bowls and garnish with fresh cilantro or parsley.

              Prep Time: 15 minutes | Total Time: 6-8 hours | Servings: 4-6