Cozy Slow Cooker Butternut Squash Soup

$- 1 medium butternut squash, peeled and cubed - 1 large onion, chopped - 2 cloves garlic, minced - 2 carrots, peeled and diced - 2 celery stalks, diced - 4 cups vegetable broth The star of this soup is the butternut squash. It adds a sweet, nutty flavor. You want to peel and cube it into bite-sized pieces. The onion, garlic, carrots, and celery add depth and richness. I love how these veggies blend well together. The vegetable broth gives the soup body and flavor. - 1 teaspoon ground cumin - 1 teaspoon ground ginger - 1/2 teaspoon nutmeg - Salt and pepper, to taste Spices really make this soup shine. Ground cumin brings warmth and earthiness. Ground ginger adds a hint of spice. Nutmeg gives it a cozy touch. Don’t forget to season with salt and pepper to taste. This balance makes each spoonful delightful. - 1/2 cup coconut milk (for creaminess) - Fresh parsley or chives, for garnish Coconut milk is my secret weapon for creaminess. It makes the soup smooth and rich. If you want to elevate the look, add fresh herbs as a garnish. Parsley or chives brings a pop of color and freshness. It also gives a nice flavor boost. Start with the butternut squash. Peel it carefully, then cube it into bite-sized pieces. This step is key for even cooking. Next, chop the onion and mince the garlic. In a medium skillet, heat one tablespoon of olive oil over medium heat. Add the chopped onion, minced garlic, diced carrots, and diced celery. Sauté this mix for about five minutes. You want the onions to turn translucent. This brings out the sweet flavors in the vegetables. Now it's time to bring everything together. Transfer the sautéed vegetables into your slow cooker. Add the cubed butternut squash. Pour in four cups of vegetable broth, then sprinkle in one teaspoon each of ground cumin and ground ginger. Add half a teaspoon of nutmeg, salt, and pepper to taste. Stir well to combine all the ingredients. Cover the slow cooker. You can set it to cook on low for six to eight hours or on high for three to four hours. The squash should be tender when it's done. Once your soup is cooked, grab an immersion blender. Blend the soup until it reaches your desired smoothness. If you like some chunks, blend it less. Next, stir in half a cup of coconut milk for creaminess. Let it cook on low for another 10 to 15 minutes. Taste your soup and adjust the seasoning if needed. This step is important to ensure a rich flavor. Enjoy your warm, cozy soup! To make your Cozy Slow Cooker Butternut Squash Soup shine, use spices like: - Ground cumin - Ground ginger - Nutmeg These spices add warmth and depth. You can also sprinkle fresh herbs like parsley or chives on top before serving. They give a nice pop of color and taste. For a fun pairing, serve this soup with crusty bread. It soaks up the soup and adds texture. You can also enjoy it with a fresh salad for a balanced meal. To ensure even cooking, cut all vegetables into similar sizes. This helps them cook at the same rate. Start by sautéing the onion, garlic, carrots, and celery. This step adds flavor and makes the soup rich. If you do not have an immersion blender, use a traditional blender. Blend in small batches to avoid spills. Always let the soup cool a bit before blending to prevent splattering. You can easily make this soup vegan or dairy-free. Instead of coconut milk, use almond milk or oat milk for creaminess. They will keep the soup tasty and smooth. For gluten-free options, check your vegetable broth. Some broths may contain gluten. Most brands offer gluten-free choices. Just read the labels to be sure. {{image_2}} You can change up the soup by using other veggies. Try sweet potatoes or parsnips for a twist. Carrots and celery add a nice base flavor, but you can add zucchini or bell peppers too. Using different broths can also change the taste. Vegetable broth is great, but chicken broth adds a richer flavor. You can even use mushroom broth for an earthy touch. Want to spice things up? Add a pinch of red pepper flakes or a dash of cayenne pepper for heat. This makes the soup warm and cozy. You can also play with herbs. Try adding fresh thyme or rosemary for an extra layer of flavor. Basil gives a fresh taste, while sage can add warmth. This soup pairs well with crusty bread. A nice slice of sourdough or whole grain works great. You can also serve it with a light salad for a full meal. For a pretty touch, garnish the soup with more coconut milk. A drizzle on top makes it look fancy. Fresh parsley or chives adds a pop of color too. Enjoy your cozy meal! To store leftovers, let the soup cool down first. Then, pour it into airtight containers. I like to use glass containers because they don't stain. You can keep the soup in the fridge for about 3 to 5 days. Make sure to label the container with the date. This way, you know when to use it. If you want to freeze the soup, follow these steps: 1. Cool the soup completely. 2. Pour it into freezer-safe bags or containers. Leave some space for expansion. 3. Seal well and label with the date. You can freeze the soup for 2 to 3 months. To keep the flavor, avoid adding dairy before freezing. You can add coconut milk when you reheat it. When it's time to enjoy your soup again, you have two options: stovetop or microwave. - Stovetop: Pour the soup into a pot. Heat on medium-low, stirring often, until warm. This helps to keep the texture smooth. - Microwave: Pour the soup into a microwave-safe bowl. Cover it loosely and heat for 1 to 2 minutes. Stir halfway through to heat evenly. After reheating, you may notice the soup is thicker. If that happens, just stir in a bit of water or broth to adjust the texture. Enjoy your cozy soup! Yes, you can make this soup ahead of time. I suggest making it the day before. This allows the flavors to blend well. When you want to enjoy it, just reheat it. You can do this on the stove or in the microwave. - Stovetop: Pour the soup into a pot. Heat on medium-low and stir often until warm, about 10 minutes. - Microwave: Place the soup in a microwave-safe bowl. Heat in 1-minute intervals, stirring in between, until hot. Butternut squash soup pairs well with several side dishes. Here are some great options: - Crusty bread or rolls for dipping - Grilled cheese sandwiches for a classic combo - A fresh green salad for a light touch - Roasted vegetables for added flavor and nutrition To keep your soup fresh, store it in airtight containers. This helps maintain taste and quality. - Refrigeration: Let the soup cool first. Then transfer it to the container. It lasts about 3-5 days in the fridge. - Freezing: For longer storage, freeze the soup. Use freezer-safe containers. It can last up to 3 months. When ready to eat, thaw overnight in the fridge. Yes, frozen butternut squash works well. Just skip the peeling and cubing steps. - Use about 3-4 cups of frozen squash in the recipe. - Add it to the slow cooker with the other ingredients. - Cooking times remain the same, so you’ll still get that creamy soup. In this blog post, we explored how to make a delicious butternut squash soup. We discussed key ingredients like butternut squash, onion, and spices. You learned how to prepare, cook, and blend the soup. I shared tips for enhancing flavor and dietary modifications. Variations and storage methods ensure your soup stays fresh and tasty. With this knowledge, you can create a rich and comforting dish. Enjoy experimenting and personalizing it to your taste. Happy cooking!$

Cozy Slow Cooker Butternut Squash Soup

Cozy up with this delicious slow cooker butternut squash soup that's perfect for chilly days! Packed with flavors from garlic, cumin, and ginger, this creamy soup is not only easy to make but also healthy and comforting. With just a few simple ingredients, you can create a warm dish that serves six. Click through to discover the full recipe and bring the taste of autumn to your table! #ButternutSquashSoup #SlowCookerRecipes #HealthyEating #FallRecipes

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Ingredients

1 medium butternut squash, peeled and cubed

1 large onion, chopped

2 cloves garlic, minced

2 carrots, peeled and diced

2 celery stalks, diced

4 cups vegetable broth

1 teaspoon ground cumin

1 teaspoon ground ginger

1/2 teaspoon nutmeg

Salt and pepper, to taste

1 tablespoon olive oil

1/2 cup coconut milk (for creaminess)

Fresh parsley or chives, for garnish

Instructions

Begin by preparing your butternut squash: peel and cube it into bite-sized pieces. Set aside.

In a skillet over medium heat, add the olive oil and sauté the chopped onion, garlic, carrots, and celery until the onions are translucent, about 5 minutes.

Transfer the sautéed vegetables into the slow cooker and add the cubed butternut squash.

Pour in the vegetable broth and add in the ground cumin, ground ginger, nutmeg, salt, and pepper. Stir to combine.

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

Once cooked, use an immersion blender to puree the soup until smooth. If you prefer a chunkier texture, blend partially.

Stir in the coconut milk for added creaminess and let it cook for another 10-15 minutes on low.

Taste and adjust seasoning as needed.

Prep Time, Total Time, Servings: 15 min | 6-8 hours | 6 servings

- Presentation Tips: Serve the soup in warm bowls, drizzle with additional coconut milk, and sprinkle with chopped fresh parsley or chives for a pop of color. Enjoy with crusty bread on the side!