With the cold and windy winter among us, I’m craving for some comfort food to warm up.
While winter is not my favorite season, I do adore hot soups and lazy days snowing-in. What’s better than a bowl of hot soup after you are exhausted from shoveling your driveway with few inches of snow right?
Butternut squash soup is definitely the answer!
This butternut squash soup is hearty, comforting and has tons of vitamins and fiber.
You’ll love this recipe on cold winter days because it’s rich, nutty and full of amazing butternut squash flavors. And the best part is it can be done in the slow cooker. Set it and come back to an incredible hearty bowl to warm up your winter days.
This is definitely the kind of soup you want for this freezing cold weather.
Grab a bowl, some crackers, and get cozy with this butternut squash soup.
Slow Cooker Butternut Squash Soup
This slow cooker butternut squash soup is full of vegetables, healthy and comforting.
- 3 lbs butternut squash (peeled and cubed)
- 2 small onion (roughly chopped)
- 1 medium granny smith apple (peeled, seeded & chopped)
- 1 teaspoon chicken stock powder
- 1 1/2 teaspoon thyme
- 1 teaspoon cumin
- 1 teaspoon salt
- 4 cups chick broth
- 1 14 oz can of coconut milk
For the bowls:
- multigrain crackers
- lime wedges
Place all ingredients except the coconut milk in the crockpot. Stir well to combine.
Cook on low setting for 6 hours or on high for 4 hours.
After time is up, fold in the coconut milk.
Transfer the squash mixture to your blender and blend until smooth. You might have to do it in 2 batches.
Serve with multigrain crackers and squeeze of lime juice.