I love making this Crockpot Butternut Squash Soup. It’s perfect for those crazy busy days where you just aren’t sure how you’ll get dinner on the table in time.
Lately I have really been lacking in motivation when it comes to thinking ‘outside the box’ for dinners. This winter has been so cold and snow seems to fall by the buckets almost every day (okay, this is slightly dramatic, but ya’ll I really hate winter). Somehow soup makes everything better. Its usually a one pot meal that feeds a crowd and there are always leftovers for the next day. But one downside to most soups are they are usually high in sodium, contain heavy cream or have more sugar than you would think. One of my all time favorite flavors is butternut squash. Honestly butternut squash soup usually has tons of calories (yes that is why it tastes so good) but don’t start to panic yet. Here is an easy, delicious nutrient dense butternut soup recipe without all the extra fat and calories. Better yet, you make it in the crockpot. It’s a win win!
Prep time:
Cook time:
Total time:
Serves: 6 servings
- 2 cups vegetable stock
- 2 cloves garlic, peeled and minced
- 2 stalks celery, washed and diced small
- 1 Granny Smith apple, cored and diced
- 1 medium (uncooked) butternut squash, peeled and diced (remove seeds)
- 1 bay leaf
- 1 white onion, diced
- ½ teaspoon salt, or more to taste
- ¼ teaspoon freshly-ground black pepper, or more to taste
- ⅛ teaspoon cayenne, or more to taste
- pinch of ground cinnamon and nutmeg
- ½ cup canned light coconut milk
- ½ cup Greek yogurt, plain/nonfat
- Add vegetable stock, garlic, celery, apple, butternut squash, onion, salt, pepper, cayenne, cinnamon and nutmeg to a slow cooker.
- Toss to combine. Top with bay leaf
- Cook for 6-8 hours on low, or 3-4 hours on high, or until the squash is completely tender and mashes easily with a fork. Remove and discard the sage. Stir in the coconut milk and Greek yogurt.
- Remover from heat and transfer in small batches to blender. Be careful soup is HOT
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