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Crockpot Butternut Squash Ginger Soup
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Course Soup
Cuisine American
Servings 4 people

Equipment

  • Slow Cooker
  • Immersion Blender or Blender
  • Knife

Ingredients
  

  • 4 cups peeled and cubed butternut squash
  • 1 medium yellow onion, diced
  • 3 garlic cloves, minced
  • 2 tablespoons fresh ginger, grated
  • 4 cups low-sodium vegetable broth
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 tablespoon fresh lemon juice

Instructions
 

  • Add the cubed butternut squash, diced onion, minced garlic, and grated ginger to the slow cooker.
  • Pour the vegetable broth over the vegetables and stir in the salt and black pepper.
  • Cover and cook on low for 6 to 7 hours or on high for 3 to 4 hours until the squash is very soft.
  • Use an immersion blender to puree the soup directly in the slow cooker until smooth. If you do not have an immersion blender, carefully transfer the soup in batches to a countertop blender.
  • Stir in the fresh lemon juice just before serving.

Notes

For a thicker texture, use only 3 1/2 cups of broth. If the soup tastes too sweet after blending, add an extra squeeze of lemon juice to balance the flavors. Leftovers store well in the fridge for up to four days and reheat gently on the stovetop with a splash of broth if needed.
Course: Soup
Cuisine: American
Equipment: Slow Cooker, Immersion Blender or Blender, Knife