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Butternut squash is a type of winter squash that belongs to the gourd family. With its smooth, tan skin and sweet, orange flesh, it has become a staple in autumn cooking. Nutritionally, butternut squash is low in calories and high in essential vitamins and minerals. One cup of cooked butternut squash provides an impressive amount of vitamin A, which is crucial for eye health, and is also a great source of vitamin C, potassium, and magnesium. Additionally, the fiber content in butternut squash aids digestion and helps keep you feeling full.

Crockpot Butternut Squash Soup

Warm up this autumn with a comforting bowl of Creamy Autumn Bliss Butternut Squash Soup. This delightful soup captures all the cozy flavors of fall, featuring the natural sweetness and creamy texture of butternut squash blended with onions, garlic, and aromatic spices. Perfect for busy evenings, it cooks effortlessly in a Crockpot, filling your home with inviting aromas. Packed with vitamins and nutrients, this soup is not just delicious but also a healthy choice for the season. Enjoy it with crusty bread for a complete meal!
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Ingredients
  

1 medium butternut squash (about 2 pounds), peeled and cubed

1 medium onion, diced

2 cloves garlic, minced

2 carrots, chopped

2 stalks celery, chopped

4 cups vegetable broth (or chicken broth for non-vegetarians)

1 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

1 teaspoon dried thyme

1 bay leaf

Salt and pepper to taste

1 can (14 ounces) coconut milk (or heavy cream for non-vegetarians)

Fresh parsley or chives, chopped (for garnish)

Instructions
 

Start by preparing the butternut squash. Carefully peel and cube it into manageable pieces. Be cautious of your fingers while handling the squash, as the skin can be tough!

    In the Crockpot, add the cubed butternut squash, diced onion, minced garlic, chopped carrots, and chopped celery. Stir to combine all the vegetables.

      Pour the vegetable broth over the vegetable mixture. Make sure all the veggies are submerged. Add the ground cinnamon, nutmeg, thyme, and bay leaf for warmth and flavor. Season with salt and pepper to taste.

        Cover the Crockpot with its lid and cook on low for 6-8 hours or high for 3-4 hours, or until the vegetables are tender.

          Once cooked, remove the bay leaf and use an immersion blender to puree the soup until smooth. Alternatively, you can transfer the soup in batches to a traditional blender. Just be careful as the soup will be hot!

            After blending, return the soup to the Crockpot (if using a traditional blender) and stir in the coconut milk for a creamy texture. Let it blend with the warm soup for about 15-20 minutes on low heat.

              Taste the soup and adjust seasoning if necessary. If you prefer a thicker soup, you can continue to simmer it uncovered for an additional 15 minutes.

                Serve hot, garnished with fresh parsley or chives for added color and flavor.

                  Prep Time: 15 minutes | Total Time: 6-8 hours (depends on cooking setting) | Servings: 6-8