Hey there, friend! As the leaves start to turn and the air gets that crisp chill, I can’t help but crave all things warm and comforting. And what’s more cozy than a bowl of creamy Butternut Squash Soup? This crockpot version is not just easy—it’s practically magic. You toss everything in, let time do its thing, and voilà—a velvety, flavorful soup that tastes like fall in a bowl.
If you’re ready to embrace sweater weather, this soup is the hug you didn’t know you needed!
### **Why You’ll Love This Recipe**
– **Effortless Prep:** Just chop, dump, and let the crockpot work its magic. No babysitting the stovetop!
– **Healthy & Nourishing:** Packed with vitamins, fiber, and antioxidants, it’s as good for you as it is delicious.
– **Crowd-Pleaser:** Whether it’s a family dinner or entertaining friends, this soup is always a hit.
– **Meal Prep Friendly:** Make a batch, freeze the leftovers, and thank yourself later. Perfect for busy weeks!
### **Ingredients Breakdown**
#### **Essentials**
– **Butternut Squash:** The star of this recipe! Look for one that’s brightly colored and firm. If peeling and chopping feels daunting, pre-cut squash from the store is a lifesaver.
– **Carrots and Onions:** They add sweetness and depth. Bonus: you probably already have them in your kitchen!
– **Garlic:** Because garlic makes everything better. You’ll need about 3 cloves. Feel free to go bold with extra if you’re a garlic lover!
– **Vegetable Broth:** Choose a good-quality broth for maximum flavor. You can also use chicken broth if you’re not keeping it vegan.
– **Coconut Milk:** This brings that luscious creaminess while keeping the soup dairy-free. Prefer something more subtle? Try unsweetened almond milk or even heavy cream.
#### **Pro Tips**
– Want to amp up the savory notes? A pinch of freshly ground nutmeg or a sprinkle of smoked paprika can take this to the next level.
– If you like a little extra heat, throw in a pinch of red chili flakes or even a dash of cayenne.
### **Step-by-Step Instructions**
1. **Prep the Ingredients:** Start by peeling and chopping the butternut squash into cubes. Dice the onions, roughly chop the carrots, and peel the garlic cloves. Or, keep it simple and grab pre-cut squash and baby carrots from the store.
2. **Add to Crockpot:** Place your butternut squash, carrots, onions, and garlic into the crockpot. Pour in the vegetable broth, ensuring the veggies are just about covered. Sprinkle in some salt and pepper to taste.
3. **Cook It Low and Slow:** Set your crockpot to **low** for 6–8 hours or **high** for 3–4 hours. Your kitchen will smell like heaven as everything softens and melds together.
4. **Blend It Up:** Once the veggies are tender, it’s time to blend. Use an immersion blender directly in the crockpot until smooth, or carefully transfer everything to a blender, working in batches if needed.
5. **Stir in the Coconut Milk:** Pour in the coconut milk and stir until well combined. Give it a taste and adjust seasonings—more salt, pepper, or maybe a touch of nutmeg if you’re fancy like that.
6. **Serve & Enjoy:** Ladle into bowls, garnish with a drizzle of coconut milk, a sprinkle of fresh herbs (parsley or thyme work well), and maybe some crunchy croutons or pepitas for texture.
### **Chef’s Tips and Tricks**
– **Blending Tip:** If you’re using a blender, let the soup cool slightly before blending to avoid any accidents. Nobody needs hot soup splashes!
– **Batch Prep:** Double the recipe if your crockpot is large enough. This soup freezes like a dream for those busy nights.
– **Presentation Hack:** Want to wow your guests? Swirl a little extra coconut milk on top of each bowl and run a knife through it for a pretty marbled effect.
### **Recipe Variations and Serving Suggestions**
– **Make it Spicy:** Add fresh ginger or curry powder for a warming kick.
– **Kid-Friendly Adjustments:** Skip any heat and serve the soup with a side of crusty bread or grilled cheese cut into fun shapes.
– **Go Gourmet:** Add crispy bacon bits, crumbled feta, or a dollop of herbed crème fraîche for a fancy spin.
### **FAQs**
**Can I make this on the stovetop instead of a crockpot?**
Absolutely! Simmer the veggies in broth over medium heat until tender, then blend and stir in the coconut milk.
**How do I store leftovers?**
Keep the soup in an airtight container in the fridge for up to 4 days or freeze it for up to 3 months.
**What can I use instead of coconut milk?**
Heavy cream, half-and-half, or any unsweetened plant-based milk will work. Just note that the flavor and creaminess might vary slightly.
### **Crockpot Butternut Squash Soup Recipe**
Prep Time: 15 minutes
Cook Time: 6–8 hours on low (or 3–4 hours on high)
Serves: 6
#### Ingredients:
– 1 medium butternut squash, peeled, seeded, and cubed (about 4 cups)
– 2 large carrots, peeled and chopped
– 1 medium onion, diced
– 3 cloves garlic, peeled
– 4 cups vegetable broth
– 1 cup coconut milk (plus extra for garnish)
– Salt and pepper, to taste
– Optional garnish: fresh parsley, croutons, or pepitas
#### Instructions:
1. Prep and chop all your veggies.
2. Add butternut squash, carrots, onion, garlic, and broth to the crockpot.
3. Cook on low for 6–8 hours or high for 3–4 hours.
4. Blend soup until smooth using an immersion blender or regular blender.
5. Stir in coconut milk, taste, and adjust seasoning as needed.
6. Serve hot with your favorite garnishes. Enjoy!
If you try this recipe, let me know how it turns out in the comments below! Share your kitchen creations with #TheKitchensAid on social media—I love seeing what you cook up.
