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A hand holds a spoon in a bowl of butternut squash soup garnished with black pepper and a sprig of cilantro, with another bowl and a blue cloth nearby.

Slow Cooker Butternut Squash Soup With Coconut Milk

Author: Jessica Haggard
This slow cooker butternut squash soup is a cozy comfort dream come true. A hands-off recipe perfect for chilly nights, meal prep, or holiday tables. Prep for just 15 minutes and let your slow cooker do the rest. Just a quick puree before serving and it’s good to go!
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Prep Time 15 minutes
Cook Time 5 hours
Total Time 5 hours 15 minutes
Course Side Dishes
Cuisine American
Servings 4 servings
Calories 109 kcal

Ingredients
 
 

  • 2 whole butternut squashes peeled and cubed
  • 1 medium onion peeled and quartered
  • 3 cloves garlic peeled
  • 2 cups vegetable broth
  • ½ cup coconut milk
  • 1 tablespoon olive oil
  • ¼ teaspoon ground cumin
  • ¼ teaspoon ground coriander
  • ¼ teaspoon ground turmeric
  • ¼ teaspoon salt
  • ¼ teaspoon black pepper

Instructions
 

  • Add olive oil to the base of the slow cooker, then add the squash, onion, garlic, vegetable broth, coconut milk, and all spices. Stir to combine.
  • Cover and cook on LOW for 5 to 6 hours or on HIGH for 3 to 4 hours, until the squash is fork-tender.
  • Use an immersion blender to purée the soup directly in the slow cooker until smooth and creamy.
  • Adjust seasoning as needed and serve hot. Garnish with a swirl of coconut milk or a dash of black pepper if desired.

Notes

  • Roast the squash before slow cooking to bring out its natural sweetness and a hint of caramelized flavor.
  • When the soup feels too thick, stir in a bit more broth or water until it reaches the consistency you like.
  • Butternut squash can taste quite sweet on its own, so a squeeze of lemon or lime juice helps balance the flavor and adds a nice brightness.
  • For a warm, spicy twist, add chili flakes, cayenne, or smoked paprika to suit your taste.
  • Finish with a little texture by topping the soup with roasted pumpkin seeds, crispy chickpeas, or fried shallots for a restaurant-style touch.
Serve: Enjoy warm with a swirl of coconut milk and a sprinkle of herbs. Add pumpkin seeds or chili oil for extra flavor. Pairs perfectly with crusty bread, roast chicken, turkey, or ham.
Store: After the soup cools, transfer it to an airtight container and keep it in the fridge for up to 5 days, or freeze for up to a month. Reheat gently on the stove, adding a little broth if it’s too thick.

Nutrition

Calories: 109kcalCarbohydrates: 6gProtein: 1gFat: 10gSaturated Fat: 6gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 3gSodium: 621mgPotassium: 122mgFiber: 1gSugar: 2gVitamin A: 306IUVitamin C: 3mgCalcium: 19mgIron: 1mg
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