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Creamy Slow Cooker Butternut Squash Soup with Coconut Milk

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A velvety smooth, dairy-free butternut squash soup made in the slow cooker with coconut milk, ginger, and warm spices. It’s comfort food that doesn’t weigh you down, perfect for busy weeknights or lazy Sundays.

Ingredients

Scale
  • 1 medium butternut squash (about 3 pounds), peeled, seeded, and cubed
  • 1 can (13.5 oz) full-fat coconut milk
  • 1 large yellow onion, diced
  • 4 cloves garlic, minced
  • 1-inch piece fresh ginger, peeled and grated
  • 4 cups low-sodium vegetable broth
  • 2 tablespoons coconut oil
  • 1 teaspoon ground cumin
  • 1/2 teaspoon ground coriander
  • 1/4 teaspoon turmeric
  • Salt and black pepper to taste
  • Optional toppings: toasted pumpkin seeds, extra coconut milk, fresh thyme, red pepper flakes

Instructions

  1. Prep the squash: Peel the butternut squash with a vegetable peeler. Cut off the stem and base, slice in half lengthwise, scoop out seeds, and cut flesh into 1-inch cubes (about 6 cups).
  2. Sauté the aromatics: Heat coconut oil in a large skillet over medium heat. Add diced onion and cook until soft and translucent, about 5 minutes. Add minced garlic and grated ginger, cook for 1-2 minutes until fragrant.
  3. Layer in the slow cooker: Transfer sautéed onions, garlic, and ginger to a 5-6 quart slow cooker. Add cubed butternut squash, vegetable broth, cumin, coriander, turmeric, and a pinch of salt and pepper. Stir to combine.
  4. Slow cook: Cover and cook on low for 4-6 hours or high for 2-3 hours, until squash is fork-tender.
  5. Add coconut milk: Stir in the full can of coconut milk and let it heat through for about 5 minutes.
  6. Blend until smooth: Use an immersion blender to puree the soup directly in the slow cooker until velvety smooth. If using a regular blender, work in batches, venting the lid to let steam escape.
  7. Taste and adjust: Add more salt, pepper, or a squeeze of lime juice if needed. Adjust consistency with extra broth or water if desired.
  8. Serve: Ladle into bowls and top with desired garnishes. Serve hot.

Notes

Don’t skip sautéing the aromatics—it deepens the flavor. Use full-fat coconut milk for the creamiest texture. The soup tastes even better the next day as flavors meld. For a thicker soup, use less broth; for thinner, add more broth after blending. If soup tastes flat, add more salt or a splash of lemon/lime juice.

Nutrition

Keywords: slow cooker butternut squash soup, creamy squash soup, dairy-free soup, vegan soup, coconut milk soup, fall soup, easy soup recipe

Find it online: https://dinadishes.com/creamy-slow-cooker-butternut-squash-soup-with-coconut-milk/