Butternut squash soup is nutritious, slimmed down, and simple to prepare. Using only 4 ingredients and easy instructions for a slow cooker you can prepare this comforting soup any night of the week.
Nutritious –
- Vitamin A – is good for your eyes and eyesight!
- Vitamin C – many health benefits including tissue growth
- Potassium – helps control blood pressure
- Low calorie and high Fiber – fill 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 and 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 a 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:
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- 2 pounds squash
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- cup and a half reduced fat coconut milk
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.
Hello? Did someone say butternut squash soup? I’ll be right over!
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- before cooking
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- after cooking
If you like this recipe be sure to try Crockpot Butternut Lentil Soup – I am obsessed with this butternut soup version with lentils!
Butternut Squash Soup
Sweet Slow Cooker Butternut Soup is so delicious and easy to make. It only has 4 ingredients all of which you can throw into a Crockpot and have a scrumptious soup ready to eat in 4 hours. As a bonus this soup is also nutritious and is a lovely appetizer for fall festivities.
Ingredients
- 2 pounds organic butternut squash, peeled, seeded, and chopped into 1/2 inch chunks
- 2 1/2 cups organic vegetable broth
- 3/4 cup light/reduced fat coconut milk
- 1/4 teaspoon nutmeg
- 1/4 teaspoon salt
- 1/2 yellow onion, chopped
Instructions
- 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
Nutrition Information:
Yield:
8Serving Size:
1Amount Per Serving: Calories: 108Total Fat: 6gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 283mgCarbohydrates: 14gFiber: 4gSugar: 3gProtein: 2g
I have been making Spaghetti squash but after reading this, it seems my way is outdated. I have to try it your way and see what Iāll get.
Mmmm, spaghetti squash is delicious as well. The sweeter taste is delicious. Let me know how you like it with zucchini! What do you use for spiraling your veggies? There are so many possibilities to zoodle! enjoy and happy, healthy eating to you Mary š
Just roasted my first butternut squash the other day and was surprised at how easy it was. This sounds like a great recipe to try!
Good for you! Home roasted squash is so tasty – I’m sure the slow cooker soup recipe is going to be extra good with your touch š
Great Post…!!!
Thanks!
Hi BIta,
I was looking for some delicious recipe to make and landed on your website. I am glad you have demonstrated everything in simple way to make a sweet slow cooker butternut squash soup. I’m gonna try this tonight for my hubby.
Thanks for sharing.
Great! Glad to hear it Kirti. Good luck and hope he likes it. š Bita
I need more recipes like this in my back pocket for when itās a crazy night and we have no groceries and i donāt know what else to make!
Ragerds:Moses Brodin
perfect – this one is great for that purpose. Just keep a bag or 2 of frozen squash in your freezer and you’re good to go.
I donāt have kids yet but im still obsessed with these, meat, cheese and pasta, how can you go wrong?!
Looks beautiful and delicious! I do some prep ahead meals but not that many. I think this is very worthwhile and nice to know you always have a meal on hand!
Hi Rose, great idea! Soups work well for make-ahead meals and meal prep. Another thing I love about having soup for the week is that it gets tastier as the week goes on and all the spices and flavors soak in. Good luck, enjoy, and thanks for stopping by our site! š Bita
This looks good although itās not low calories. Thatās o.k. I get a lot of pleasure just looking at all your lovely photos. BTW, I love grey and cloudy days. Being from the Puget Sound area of Washington State, I miss them down here in the Valley of the Sun. We love rain when it comes and the overcast makes it cozy staying inside and fiddling around with reading, cooking and just being here.