Description
A simple and delicious recipe for butternut squash soup made in a slow cooker or Instant Pot, perfect for a cozy meal.
Ingredients
Scale
- 1 medium butternut squash, peeled and cubed
- 1 onion, chopped
- 2 cloves garlic, minced
- 4 cups vegetable broth
- 1 teaspoon ground ginger
- 1 teaspoon ground cinnamon
- Salt and pepper to taste
- 1 cup coconut milk (optional for creaminess)
Instructions
- Prepare the butternut squash by peeling and cubing it.
- In the slow cooker or Instant Pot, add the cubed squash, chopped onion, minced garlic, vegetable broth, ginger, cinnamon, salt, and pepper.
- If using a slow cooker, cook on low for 6-8 hours or high for 3-4 hours. If using an Instant Pot, seal the lid and cook on high pressure for 10 minutes.
- Once cooked, blend the soup until smooth using an immersion blender or a regular blender.
- Stir in coconut milk if desired for added creaminess.
- Serve hot and enjoy!
Notes
- For a spicier kick, add a pinch of cayenne pepper.
- This soup can be stored in the refrigerator for up to 5 days.
- Freezes well for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 6-8 hours (slow cooker) or 10 minutes (Instant Pot)
- Category: Soup
- Method: Slow Cooker/Instant Pot
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 150
- Sugar: 5g
- Sodium: 300mg
- Fat: 7g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 0mg