Crockpot Butternut Squash Soup
This Crockpot Butternut Squash Soup is vegan, gluten-free, and super healthy. It's packed with vegetables, creamy coconut milk, and sweet, spicy flavor!
Servings: 6 people
Calories: 237kcal
Ingredients
Butternut Squash Soup
- 4 pounds butternut squash peeled and cubed
- 1 large Granny Smith Apple peeled and chopped
- 1 carrot peeled and chopped
- 1 jalapeño roughly chopped (seeded, for a more mild flavor)
- 1 small yellow onion chopped
- 4 cloves garlic minced
- 1 tablespoon cumin
- 2 teaspoons salt plus more to taste
- ¼ teaspoon black pepper
- 4 cups vegetable stock
- ¼ cup freshly squeezed lime juice
- 1 (14 oz) can light coconut milk
Optional (but highly recommended) toppings
- chopped cilantro
- coconut bacon
- cayenne pepper if you like spice
- coconut cream*
Instructions
Butternut Squash Soup
- Place all ingredients (butternut squash through vegetable stock) into crockpot, except coconut milk, lime juice, and optional toppings.
- Stir to combine and cook on low for 6-8 hours or on high for 3-4 hours.
- After cooking time is done, stir in coconut milk and lime juice and blend with an immersion blender directly in your crock pot. Or carefully blend in your stand blender.
- Serve immediately and top with fresh cilantro, coconut bacon, coconut cream, and cayenne pepper!
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Notes
*For the coconut cream: I placed a can of full-fat coconut milk in my fridge all day. The top layer becomes thick and creamy (there will be liquid on the bottom). Scoop out the thick cream and dollop it into your soup!
Nutrition
Calories: 237kcal | Carbohydrates: 48g | Protein: 3g | Fat: 5g | Saturated Fat: 4g | Sodium: 1480mg | Potassium: 1197mg | Fiber: 7g | Sugar: 13g | Vitamin A: 34515IU | Vitamin C: 70.6mg | Calcium: 167mg | Iron: 2.9mg
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