Slow Cooker Butternut Squash Soup

It’s been raining non stop here in Southern California. Butternut Squash Soup R (2)A perfect pairing to a dark gloomy day in my book is hot soup in a bread bowl. This is one of the few times I’ve ever made soup. I don’t know why I’ve waited so long to try it.  It’s so easy and delicious!


  • 16 oz (1/2 small) butternut squash, halved, seeds removed
  • 16 oz (1/2) buttercup or kobacha squash, halved, seeds removed but not peeled
  • 2 large shallot, quartered
  • 2 cup chicken or vegetable broth
  • 3/4 cup light coconut milk
  • pinch nutmeg
  • optional garnish: drizzle coconut milk, chives, pepitas
  • garbanzo beans (I added this as a topping for extra protein, but it’s totally optional)
1. In a slow cooker, add squash, shallots and broth and cook on low for 8 hours or high on 4 hours. You’ll know it’s cooked when it’s soft and a knife can easily be inserted. Peel skin and discard the peel.
2. Stir in coconut milk and nutmeg. Blend in a blender or hand blender.
3. Season to taste with salt and pepper and garnish with more coconut milk and chives, if desired. Makes 5 cups.
Recipe from the fabulous Skinny Taste!


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