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As the crisp autumn air settles in, there’s nothing quite like the comfort of a steaming bowl of homemade soup. The mere act of stirring a pot of simmering ingredients can evoke feelings of warmth and nostalgia, reminding us of family gatherings and cozy evenings spent indoors. One soup that perfectly embodies this comforting essence is the Cozy Creamy Butternut Squash Soup. With its rich, velvety texture and delightful warm spices, this dish not only warms the body but also nourishes the soul.

Crockpot Butternut Squash Soup

Warm up your autumn days with a delightful bowl of Cozy Creamy Butternut Squash Soup. This hearty recipe features the rich, velvety goodness of butternut squash, combined with the sweetness of onions and carrots, and the aromatic touch of garlic. Packed with vitamins and nutrients, this soup not only comforts but also nourishes. Follow our step-by-step guide to create a cozy meal that’s perfect for gathering with loved ones. Embrace the season with this wholesome dish!
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Ingredients
  

1 medium butternut squash (about 2-3 lbs), peeled and cubed

1 large onion, diced

2 carrots, diced

3 cloves garlic, minced

4 cups vegetable broth

1 cup coconut milk (or heavy cream for richness)

1 tsp ground cinnamon

1/2 tsp ground nutmeg

1/2 tsp ground ginger

2 tbsp olive oil

Salt and pepper to taste

Fresh thyme or parsley for garnish (optional)

Instructions
 

Prep the Vegetables: Start by peeling the butternut squash and cutting it into small cubes. Dice the onion and carrots, and mince the garlic.

    Sauté the Aromatics: In a medium skillet, heat 2 tablespoons of olive oil over medium heat. Add the diced onion and carrots and sauté for about 5-7 minutes, or until they soften. Add the minced garlic and cook for an additional minute until fragrant.

      Combine in the Crockpot: Transfer the sautéed vegetables into your crockpot. Add in the cubed butternut squash, vegetable broth, cinnamon, nutmeg, ginger, salt, and pepper. Stir everything together to combine.

        Cook Low & Slow: Cover the crockpot and cook on low for 6-8 hours, or high for 3-4 hours, until the squash is tender and easily pierced with a fork.

          Blend the Soup: Once cooked, use an immersion blender to puree the soup until smooth, or you can transfer it in batches to a countertop blender. Be careful as the soup will be hot!

            Add Creaminess: After blending, stir in the coconut milk (or heavy cream) to the soup and mix well. Taste and adjust seasoning with more salt, pepper, or spices as needed.

              Serve: Ladle the soup into bowls, garnishing with fresh thyme or parsley if desired. For an extra touch, drizzle a little more cream on top or add a sprinkle of roasted pumpkin seeds for texture.

                Prep Time, Total Time, Servings: 15 min | 8 hrs | 4-6 servings

                  Enjoy this cozy butternut squash soup as a warming meal on chilly days! 🍁