top of page

Slow Cooker Butternut Squash Soup

I love the fall season and everything fall flavors!!! Butternut squash is one of those loves. This vegetable pairs amazingly with warm spices and is so comforting to me on a cold fall night. This dish, in particular, is definitely one to warm you up with friends and family and it is easy because you set it and forget it in the crock pot! It will also make the house smell divine if you are having people over for a small gathering.


Not only is this soup easy, it is also “cream-less”. I utilize coconut milk to make this soup “creamy”. Please enjoy my healthy spin on a fall classic, but it will NOT disappoint on flavor…trust me.

Recipe:

Serves: 6-8


Ingredients:

1 Large Butternut Squash - Peeled, De-Seeded and Small Chopped (around 8 cups)

OR 3 - 1 lb ALREADY CUT Butternut Squash

2 Small Yellow Onions - Diced (around 2 cups)

4 cups Unsalted Beef Broth

2 cups Unsalted Chicken Broth

1 Sprig Fresh Sage (4-5 leaves on sprig)

1/2 tsp Ground Ginger

1/4 tsp Ground Cinnamon

1 tsp Salt

1/2 tsp Ground Black Pepper

1/2 cup Low-Fat Coconut Milk


Optional Toppings/Ingredients:

4-5 cups Chopped Stale Bread (for croutons)

1 1/2 cup Raw Pepita Seeds

1 Package Applewood Smoked Bacon

Spray Olive Oil

Salt


Directions:


1. Combine all of the ingredients besides the coconut milk and “optional toppings” in the slow-cooker. Cook for 5 hours on High!

2. 40 minutes before the soup is finished, preheat your oven to 350 degrees. Place your cut bread on one sheet tray and your peptita seeds on the other. Spray your bread with oil and season with salt. Place both trays in the oven and cook until browned (the pipitas will cook faster, so be sure to watch them!). Season the peptias with salt once roasted. Set both pepitas and croutons aside for later toppings.

3. Cook the bacon on the stovetop on medium-high heat until desired doneness is achieved. Chop it up and set aside for a topping for later.

4. Once the soup is done cooking, remove the sage sprig and using an immersion blender, puree until smooth! Add the 1/2 cup coconut milk and blend until evenly incorporated. Season with salt and pepper.

5. Serve immediately with the toppings and maybe a side of toasted sourdough bread and butter!


91 views3 comments

Recent Posts

See All

3 comentarios


foodiewithflavor
foodiewithflavor
30 oct 2020

I’m so glad you liked it! And good to know it also works with regular milk. ❤️❤️❤️🥰🥰

Me gusta

This was delicious! Even my husband who is not fond of squash liked it! I used regular milk instead of coconut milk and a hand mixer with the whisk attachment since I don't have an immersion blender. The bread croutons are a must! Would definitely make again.


Me gusta

Todd Talarico
Todd Talarico
07 oct 2020

Have to say I was originally skeptical but it was delish! A wonderful fall soup and the toasted bread, bacon bites, and roasted pepita seeds were spot on!!!

Me gusta
bottom of page