Butternut Soup - slow cooker. Truly the best butternut squash soup recipe! It's super-easy to make, naturally gluten-free and vegan, and SO incredibly cozy and delicious. And as always, it proved to be the perfect fall comfort food.
I had half the butternut and half the buttercup left over from the Roasted Winter Squash Medley recipe. I've been making this slow cooker butternut squash soup as part of my weekly food prep for a few weeks now. I like to put it on first so it can cook They're also great year round for everything from apple sauce or butter to oatmeal and all sorts of healthy desserts. You can have Butternut Soup - slow cooker using 10 ingredients and 2 steps. Here is how you cook it.
Ingredients of Butternut Soup - slow cooker
- Prepare of butternut squash.
- You need 1 each of onion.
- It's 2 lb of butternut squash.
- It's 2 each of carrots.
- Prepare 1/4 tsp of cinnamon.
- You need 1/4 tsp of hot paprika.
- It's 1/4 tsp of smoky paprika.
- You need 1/4 tsp of salt.
- Prepare 1/4 tsp of black pepper.
- It's 5 cup of water.
Add the butternut squash, onion, and garlic to a slow cooker. Drizzle with olive oil and add vegetable broth, ginger, cumin, coriander, paprika, cayenne, salt, and pepper. Much of the work for this soup can be done in advance, and it keeps all day in the slow cooker. This can easily be doubled if you're feeding a crowd.
Butternut Soup - slow cooker instructions
- Put all ingredients in slow cooker, stir ingredients..
- Cover and cook on low setting 7.5 hours.
This recipe for simple butternut squash soup is made in a slow cooker to produce a delicious, rich soup that's perfect with a loaf of crusty bread. Pour peeled squash pieces, carrots, onions, and potato into slow cooker. In blender or food processor, place one-third to one-half of mixture at a time. Cover; blend on high speed until smooth. Curried Butternut Squash Soup Slow Cooker.
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