4 Ingredient Sweet Slow Cooker Butternut Squash Soup
Mmmm, mmmm, good!
You know the soup I’m talking about – creamy, sweet, delicious, fall seasonal soup found in fancy-shmancy restaurants. 4 Ingredient Sweet Slow Cooker Butternut Squash soup is nutritious, slimmed down, and simple to prepare.
I recommend keeping a supply of chicken/veggie broth in your pantry as well as a bag of onions. Hop on over to the market and pick up some butternut squash and a can of coconut milk (Trader Joe’s sells a reduced fat coconut milk).
So what makes butternut squash good for you?
- Vitamin A – good for your eyes and eye sight!
- Vitamin C – many health benefits including tissue growth
- Potassium – helps control blood pressure
- Low calorie and high Fiber – fills you up without packing on the pounds
The best part of this recipe is being able to throw everything in the slow cooker in the afternoon then coming home to scrumptious, nutritious, warm soup ready by evening. I can talk to our girls about their day, take my time on my coach calls, take the pups for an autumn walk, and have gourmet healthy dish ready. It’s like magic ✨.
If you are visual like me, here are some snapshots of what you’ll probably need to grab from the store:
Now let’s talk about eating this soup!
You can eat this soup chunky (how it is after cooking in the crockpot) but most prefer it smooth. Put it in the blender after cooking and process for about 20 to 30 seconds. Garnish with fat-free sour cream thinned out with a bit of reduced fat coconut milk. Drizzle the cream mixture over the soup in circles and pull out to make a pattern. Add some fresh thyme, pine nuts or pomegranate seeds in the center. Add a bit of extra salt and freshly ground pepper.
- 2 pounds organic butternut squash, peeled, seeded, and chopped into ½ inch chunks
- 2½ cups organic vegetable broth
- ¾ cup light/reduced fat coconut milk
- ¼ teaspoon nutmeg
- ¼ teaspoon salt
- ½ yellow onion, chopped
- Put the squash, broth, and coconut milk in the slow cooker
- Set timer for 4 hours on high
- Stir in the spices
- Stir every hour or so
- Remove slow cooker lid and allow to cool slightly
- Blend in a blender or immersion blender until desired smoothness and creaminess is achieved
If you like this recipe be sure to try Crockpot Butternut Lentil Soup – I am obsessed with this butternut soup version with lentils!