Cozy Crockpot Soup Ideas – Perfect for Chilly Evenings
A velvety, lightly spiced butternut squash soup slow-cooked to creamy perfection — perfect for cozy fall dinners.
- Prep Time: 15 minutes
- Cook Time: 6 hours
- Total Time: 6 hours 15 minutes
- Yield: 6 servings 1x
Ingredients
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1 medium butternut squash (peeled, seeded, cubed)
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1 medium onion, chopped
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2 garlic cloves, minced
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2 carrots, peeled and sliced
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1 apple, peeled and chopped (optional for sweetness)
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1 tsp ground cinnamon
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½ tsp ground nutmeg
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4 cups vegetable broth
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1 cup coconut milk (or heavy cream)
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Salt and pepper, to taste
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Olive oil (for sautéing, optional)
Instructions
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In a large skillet (optional), sauté onion and garlic in olive oil until fragrant, about 3 minutes.
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Add all ingredients except coconut milk to the crockpot.
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Cook on low for 6–8 hours or high for 3–4 hours until vegetables are very tender.
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Use an immersion blender to purée soup directly in the crockpot, or transfer to a blender in batches.
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Stir in coconut milk or cream, and season with salt and pepper to taste.
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Serve warm, garnished with pumpkin seeds or a swirl of cream.
Notes
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For extra depth, roast the squash beforehand at 400°F for 25–30 minutes.
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Substitute sweet potato for a portion of the squash for a variation.
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Store in fridge up to 4 days or freeze up to 3 months.