Description
Super simple, creamy Butternut Squash Soup made right in the crock-pot with just five ingredients. This Paleo and Whole 30 friendly recipe is a perfect comfort food for the fall and winter seasons.
Ingredients
Scale
- 8 cups butternut squash, peeled and cubed
- 1 cup water or chicken broth
- 1 cup coconut milk or heavy cream
- 1/2 tsp cinnamon
- 2 tbsp brown sugar
Instructions
- Step: Place cubed squash and water in the crock-pot.
- Step: Cook on high for 3 hours.
- Step: Use an immersion blender or blender (if using a blender, remove the measuring cap or lid and cover with a towel) to blend the squash and water mixture.
- Step: Once puréed, add the coconut milk (or heavy cream), cinnamon and brown sugar (if desired).
Notes
For garnish, top with fresh herbs and coconut. For a sweeter flavor, be sure to include the brown sugar.
- Prep Time: 20 minutes
- Cook Time: 3 hours
- Category: Soup
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 160 kcal
- Sugar: 7 g
- Sodium: 120 mg
- Fat: 8 g
- Saturated Fat: 6 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 3 g
- Protein: 3 g
- Cholesterol: 0 mg
Keywords: butternut squash, crock pot, slow cooker, soup, Whole 30, winter