Paleo Butternut Squash Soup in a Slow Cooker
Cozy Up with the Easiest Slow Cooker Butternut Squash Soup!
As the weather cools down, nothing beats a warm and comforting bowl of soup. And if you’re looking for a recipe that’s both delicious and incredibly easy, look no further than our Slow Cooker Butternut Squash Soup! This recipe is perfect for busy weeknights – simply toss all the ingredients into your slow cooker and let it do the work. The result? A creamy, flavorful soup that the whole family will love.
Butternut squash is packed with vitamins and antioxidants, making this soup not only tasty but also good for you. The subtle sweetness of the squash is perfectly balanced by the warm spices, creating a truly satisfying meal. We’ve added a touch of curry powder and cinnamon to elevate the flavor profile, but feel free to adjust the spices to your liking.
Why You’ll Love This Recipe:
- Effortless: Seriously, it’s dump-and-go! Minimal prep time and cleanup.
- Flavorful: The combination of butternut squash, warm spices, and a hint of sweetness is irresistible.
- Healthy: Packed with vitamins and nutrients.
- Family-Friendly: A soup everyone will enjoy.
- Perfect for Meal Prep: Make a big batch on the weekend and enjoy it throughout the week.
Tips for the Best Butternut Squash Soup:
- Frozen Squash is Your Friend: Using frozen cubed butternut squash saves a ton of time and effort.
- Adjust the Spices: Don’t be afraid to experiment with different spices. Nutmeg, ginger, or a pinch of cayenne pepper would all be delicious additions.
- Creamy Texture: For an extra creamy soup, you can add a splash of coconut milk or heavy cream at the end.
- Garnish it Up: A sprinkle of toasted pumpkin seeds, a swirl of cream, or a drizzle of olive oil adds a beautiful finishing touch.
Frequently Asked Questions:
Q: Can I use fresh butternut squash instead of frozen?
A: Absolutely! You’ll need about 1 medium butternut squash, peeled, seeded, and cubed.
Q: Can I make this soup vegan?
A: Yes! Simply ensure your stock is vegetable stock and omit any dairy-based garnishes.
Q: Can I use an immersion blender directly in the slow cooker?
A: Yes, that’s the easiest way! Just be careful not to splash.
Q: Can I freeze this soup?
A: Yes! Let it cool completely, then transfer to airtight containers and freeze for up to 3 months.
Q: What if I don’t have all the spices?
A: You can simplify the spice blend. Cinnamon and curry powder are the most impactful, but you can omit the garlic powder if needed.
We hope you enjoy this incredibly easy and delicious Slow Cooker Butternut Squash Soup! It’s the perfect way to warm up on a chilly day.
Slow Cooker Butternut Squash Soup
Ingredients
- 30 oz frozen cubed butternut squash
- 4 cups chicken or vegetable stock, gluten free
- 2 medium sweet potatoes, peeled and cubed
- 2 medium carrots, chopped
- 2 stalks celery, chopped
- 1 small onion, chopped
- 2 tbsp coconut oil
- 1 tsp salt
- 1 tsp cinnamon
- 1 tsp curry powder
- 1/2 tsp garlic powder
- 1/2 tsp black pepper
Instructions
- Place all ingredients in slow cooker and stir together.
- Cook on HIGH for 4 hours, or on LOW for 8 hours.
- When soup is cooked, use an immersion blender (or transfer to a regular blender in batches) to puree soup.
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