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Creamy Coconut Butternut Squash Soup
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Course Soup
Cuisine American
Servings 4 people

Equipment

  • Slow Cooker
  • Immersion Blender

Ingredients
  

  • 4 cups cubed butternut squash
  • 1 medium onion, diced
  • 3 garlic cloves, minced
  • 1 tablespoon fresh ginger, grated
  • 4 cups vegetable broth
  • 1 can (14 oz) full-fat coconut milk
  • 1 teaspoon ground cumin
  • 1/2 teaspoon turmeric
  • 1 teaspoon salt
  • 1/4 teaspoon black pepper
  • Fresh cilantro, for garnish
  • Lime wedges, for serving

Instructions
 

  • Add the cubed butternut squash, diced onion, minced garlic, and grated ginger to the slow cooker.
  • Pour in the vegetable broth, then stir in the cumin, turmeric, salt, and black pepper.
  • Cover and cook on low for 7 hours until the squash is very soft.
  • Use an immersion blender to puree the soup directly in the slow cooker until smooth.
  • Stir in the coconut milk and let the soup warm for 10 more minutes on low.
  • Ladle into bowls and top with fresh cilantro. Serve with lime wedges on the side.

Notes

For a thicker texture, reduce the broth by half a cup before blending. If the soup tastes too sweet, add an extra squeeze of lime right before serving. Leftovers keep well in the fridge for three days and reheat gently on the stovetop with a splash of broth to loosen.
Course: Soup
Cuisine: American
Equipment: Slow Cooker, Immersion Blender