Slow Cooker Butternut Squash Soup
A creamy and flavorful butternut squash soup made in a slow cooker, garnished with crispy leeks and coconut milk.
Ingredients
Soup
- 6 1/2cupsButternut Squash, cubed, peeled, deseeded
- 1pieceOnion, roughly chopped, peeled
- 1pieceApple, roughly chopped
- 1pieceMedium Carrot, roughly chopped
- 1tspKosher Salt
- 2 1/2cupsWater or Low-Sodium Chicken/Vegetable Stock
- 1/2cupUnsweetened Coconut Milk
Garnish
- 1tbspOlive Oil
- 3/4cupThinly Sliced Leek, rinsed, white part only
- 1pinchSea Salt
- Freshly Ground Black Pepper, to taste
How to make Slow Cooker Butternut Squash Soup
Cooking the Soup
Place the butternut squash, onion, apple, carrot, and water in a slow cooker. Add kosher salt.
Cover and cook on high for 4 hours or on low for 8 hours, until the squash and carrots are cooked through.
Stir in the unsweetened coconut milk.
Purée the soup in the slow cooker with an immersion blender until smooth. Taste and adjust seasoning accordingly.
Preparing the Garnish
Heat a medium skillet over medium-low heat. Add olive oil and the bottom part of the leek.
Cook, stirring occasionally, until golden and crisp, about 10 minutes. Season with sea salt.
Serving
Pour the soup into 6 serving bowls and garnish with the crispy leeks.
Drizzle with more coconut milk if desired. Add freshly ground black pepper to taste.
Tips & Tricks
For a richer flavor, use low-sodium chicken or vegetable stock instead of water.
Ensure the leeks are thoroughly rinsed to remove any grit.
Saramin
(@678sarin)
My name is Saramin is a culinary enthusiast with a flair for transforming everyday ingredients into delightful, flavour-packed dishes. Passionate about home cooking, Sarin specializes...