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Crockpot Butternut Squash Soup | Lemons and Basil
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4 from 1 vote

Crockpot Butternut Squash Soup

This Crockpot Butternut Squash Soup is the perfect blend of sweet and savory - easy to make and perfect for the Fall!
Prep Time15 minutes
Cook Time4 hours
Course: Dinner, Dinner/Lunch, Soup
Cuisine: American
Keyword: Butternut Squash, dairy-free, Pumpkin, Soup, vegan, Vegetarian
Servings: 4 people
Calories: 320kcal
Author: Kaylee Pauley

Ingredients

  • 7-8 cups butternut squash peeled and cubed
  • 3 cups vegetable broth
  • 1 cup pumpkin puree
  • 1 cup sweet onion chopped
  • 1 -2 cloves garlic minced
  • 2 tbsp coconut sugar
  • 1 tsp sea salt
  • 1/2 tsp black pepper
  • 1 tsp cinnamon
  • 1/8 nutmeg
  • 1/2 cup coconut milk full fat
  • Garnish: extra coconut milk, pumpkin or sunflower seeds, fresh herbs, sprinkle of cinnamon

Instructions

  • Add all ingredients, with exception of coconut milk, to crockpot. Stir and cook on low 4-5 hours, or high 2-3 hrs.
  • Once ingredients have cooked, remove (in batches) and add to high-power blender, blend until a smooth, creamy consistency is reached.
  • Add blended soup back to crockpot, stir in coconut milk, taste and add any additional salt, pepper, coconut sugar or spices to meet your preference.
  • Highly suggest serving with grilled cheese! Enjoy!

Nutrition

Serving: 1g | Calories: 320kcal | Carbohydrates: 49g | Protein: 6g | Fat: 5g | Saturated Fat: 3g | Sodium: 980mg | Potassium: 1010mg | Fiber: 11g | Sugar: 23g | Vitamin A: 260IU | Vitamin C: 20mg | Calcium: 14mg | Iron: 13mg