Description
A delicious and creamy butternut squash soup that is easy to make using a slow cooker or Instant Pot.
Ingredients
Scale
- 2 medium butternut squash, peeled and cubed
- 1 onion, chopped
- 2 cloves garlic, minced
- 4 cups vegetable broth
- 1 cup coconut milk
- 1 teaspoon ground ginger
- 1 teaspoon ground cinnamon
- Salt and pepper to taste
Instructions
- In a slow cooker or Instant Pot, combine the butternut squash, onion, garlic, and vegetable broth.
- Season with ginger, cinnamon, salt, and pepper.
- If using a slow cooker, cook on low for 6-8 hours or high for 3-4 hours. If using an Instant Pot, cook on high pressure for 10 minutes.
- Once cooked, blend the soup until smooth using an immersion blender or a regular blender.
- Stir in the coconut milk and heat through before serving.
Notes
- For a spicier version, add a pinch of cayenne pepper.
- This soup can be stored in the refrigerator for up to 5 days.
- Garnish with pumpkin seeds or fresh herbs for added flavor.
- Prep Time: 15 minutes
- Cook Time: 6-8 hours (slow cooker) or 10 minutes (Instant Pot)
- Category: Soup
- Method: Slow Cooker, Instant Pot
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 180
- Sugar: 4g
- Sodium: 400mg
- Fat: 10g
- Saturated Fat: 8g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 0mg