Irresistibly Creamy CrockPot Butternut Squash Soup Recipe

Try this irresistible creamy CrockPot butternut squash soup recipe for a warm comforting dish Perfect for chilly days and easy to make 151 chars

Scale

2 lbs butternut squash, peeled and cubed

1 onion, chopped

2 cloves garlic, minced

4 cups vegetable broth

1 cup coconut milk (canned)

1 tsp nutmeg (optional)

Salt and pepper to taste

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Prepare the Squash: Start by peeling and cubing your butternut squash.

Chop Vegetables: Dice the onion and mince the garlic.

Combine Ingredients: In your Crock-Pot, add the cubed squash, chopped onion, minced garlic, and vegetable broth. Stir well.

Season: Add salt, pepper, and nutmeg (or your preferred spices).

Cook: Cover and cook on low for 6-8 hours or high for 3-4 hours, until the squash is tender.

Blend: Use an immersion blender to puree the soup until smooth.

Add Creaminess: Stir in the coconut milk and mix well.

Serve: Ladle the soup into bowls and garnish as desired.

Find it online: https://izooco.com/creamy-crock-pot-butternut-squash-soup-potatoes-onion-blend/