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5 from 10 votes

Butternut Squash Soup Crockpot with Coconut Milk

Get ready to spice up your life with this amazing Butternut Squash Soup Crockpot recipe with coconut milk! Sweet and savory this cozy soup is the best.
Course: Soup
Cuisine: American
Keyword: Butternut Squash Soup with Coconut Milk
Servings: 6
Calories: 181kcal
Author: Allison Treadwell

Ingredients

  • 2 butternut squash medium size, peeled, and cubed. About 4 cups after peeled.
  • 1 sweet onion chopped into 1/4- to 1/2-inch dice (about 1 1/2 cups total)
  • 2 carrots peeled and diced
  • 2 cups vegetable or chicken broth
  • 1 sage leaf fresh
  • 1/2 tsp ground nutmeg
  • 1/4 tsp ground pepper
  • 1/2 cup coconut milk

Instructions

  • Cut, peel, and cube butternut squash.
  • Add butternut squash, onions, garlic, carrots, spices, and sage leaf to the slow cooker.
  • Pour in broth. Stir to combine ingredients.
  • Cover and cook for 6-8 hours on low or 3-4 hours on high until butternut squash is soft.
  • Remove the bay leaf.
  • Use an immersion blender to puree the soup to the desired consistency.
  • Sprinkle on desired toppings and serve warm.

Video

Nutrition

Calories: 181kcal | Carbohydrates: 36g | Protein: 4g | Fat: 5g | Saturated Fat: 4g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.2g | Cholesterol: 2mg | Sodium: 322mg | Potassium: 1068mg | Fiber: 6g | Sugar: 10g | Vitamin A: 29976IU | Vitamin C: 57mg | Calcium: 145mg | Iron: 3mg