Easy Butternut Squash Soup Recipe
Plant-based, creamy, and delicious, this Easy Butternut Squash Soup Recipe is perfect for fall!
Servings: 4
Equipment
- 1 Sharp Knife
Ingredients
- 4 cups Butternut Squash approx. 1 large butternut squash
- 1 large cored peeled and chopped granny smith apple (or 2 small )
- 6 cloves garlic
- 1 cup chopped carrots
- 1 medium chopped white onion
- 1 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 2 teaspoons sea salt to taste
- 1 teaspoon freshly ground black pepper to taste
- 4 cups vegetable broth
- 1 sprig fresh thyme
- 2 (13.5 oz) cans of full-fat coconut milk
Instructions
- Peel and chop the butternut squash, apples, garlic, carrots, and onions. Everything should be cut into about 1-inch pieces.4 cups Butternut Squash, 1 large cored, 1 cup chopped carrots, 6 cloves garlic, 1 medium chopped white onion
- In the slow cooker, add butternut squash, apples, onions, carrots, cinnamon, nutmeg, salt, pepper, broth, and the sprig of thyme.1 teaspoon cinnamon, 1/4 teaspoon nutmeg, 2 teaspoons sea salt, 1 teaspoon freshly ground black pepper, 1 sprig fresh thyme, 4 cups vegetable broth
- Cover and set to for 4 hours on high.
- With an immersion blender, blend until smooth. If you don't have an immersion blender, carefully pour into a regular blender.
- Fill the blender halfway. Place a towel over the top of the blender. Start the blender on the lowest speed and gradually increase the speed.
- Add the coconut milk to the soup and stir.2 (13.5 oz) cans of full-fat coconut milk
Video
Notes
Updated Recipe Notes:
Previously, the recipe used 3 teaspoons each of cinnamon and salt. We've scaled down these amounts. Adjust to your liking—begin with one teaspoon and adjust as desired.
Nutrition
Serving: 1g | Calories: 353kcal | Carbohydrates: 38g | Protein: 5g | Fat: 24g | Saturated Fat: 21g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 1g | Sodium: 2729mg | Potassium: 961mg | Fiber: 6g | Sugar: 13g | Vitamin A: 20774IU | Vitamin C: 38mg | Calcium: 135mg | Iron: 5mg
