This isn’t just any butternut squash soup; it’s a blend of tradition and love, capturing the essence of fall in every creamy bite, made effortlessly in a slow cooker. Whether you’ve had a long day or are simply seeking a taste of home, this soup is the perfect heartwarming treat to warm your soul.
As the crisp autumn air sweeps in, I find myself drawn to one of the season’s coziest rituals, whipping up a pot of butternut squash soup. There’s an undeniable charm in simmering butternut squash, letting its rich aromas of sage and rosemary waft through the house, promising a warm, comforting bowl of goodness.
- When buying butternut squash, look for one that feels heavy for its size, indicating a good water content.
- If you don’t have an immersion blender, you can carefully transfer the soup to a regular blender in batches.
- For an extra touch of warmth, a pinch of nutmeg goes beautifully with this soup.
- Always be cautious when blending hot liquids. If using a regular blender, let the soup cool slightly and ensure the lid is secured.
- Butternut Squash: A winter squash that has a sweet, nutty flavor, rich in vitamins and minerals.
- Onion: Adds a depth of savory flavor to the soup.
- Garlic: Enhances the taste with its distinct aromatic presence.
- Vegetable Broth: Gives the soup its light, flavorful base.
- Coconut Milk: Lends a creamy texture and a hint of tropical sweetness.
- Olive Oil: For a healthy touch of richness.
- Ground Spices: Cumin, coriander, and turmeric come together to infuse the soup with a warm, earthy essence.
Substitutions & Variations
- For a Spicy Kick: Add a pinch of red chili flakes or cayenne pepper.
- Other Veggies: Feel free to add vegetables like celery or leeks for additional layers of flavor.
- Make It Chunky: If you prefer your soups with a bit of texture, blend it less to keep some chunks of veggies.
- Begin by preparing your butternut squash. Using a sharp knife, peel it, and cut it into approximately one-inch cubes.
- For the onion, after peeling, cut it into quarters.
- Next, take the garlic cloves and simply peel them.
- Into your slow cooker, pour the olive oil.
- Add in the cubed butternut squash, onion quarters, garlic cloves, vegetable broth, coconut milk, and the ground spices (cumin, coriander, and turmeric).
- Season with salt and black pepper. Mix all ingredients until they meld together.
- Set your slow cooker: If you have a bit of time, go for 5-6 hours on a low setting. If you’re in a hurry, 3-4 hours on high will do the trick.
- Once the soup’s cooking time is completed, the butternut squash should be perfectly tender. Now, blend all ingredients in the pot using an immersion blender until the soup attains a luxuriously smooth texture.
- Do a taste test. Adjust the salt or pepper as per your preference.
- Serve piping hot. As a finishing touch, garnish your bowl with a swirl of coconut milk or perhaps a dash of black pepper for added elegance.
Storage and Reheating
Storing and reheating this butternut squash soup is a breeze, ensuring that you can relish its comforting flavors for days.
In the Fridge
- Cooling: Before storing, allow the soup to come to room temperature.
- Containers: Transfer the soup into airtight containers. This helps retain the soup’s freshness and prevents it from absorbing other odors from the fridge.
- Duration: The soup will keep well in the fridge for up to 4-5 days.
In the Freezer
- Cooling: As with refrigeration, let the soup cool down to room temperature.
- Freezer-Safe Containers: Portion the soup into freezer-safe containers or heavy-duty freezer bags, leaving about an inch of space at the top for expansion.
- Label: Mark the containers with the date to keep track. Frozen soup is best enjoyed within 2-3 months for optimum flavor.
- Thawing: When ready to enjoy, it’s best to let the soup thaw overnight in the fridge.
- Stovetop: Pour the soup into a saucepan and warm it over medium heat. Stir occasionally to ensure even heating. Once it’s steaming hot, adjust seasonings if needed, and serve.
- Microwave: If using the microwave, pour the soup into a microwave-safe bowl. Cover it loosely with a lid or microwave-safe plastic wrap. Heat it on high in 1-2 minute intervals, stirring in between until hot.
- From Frozen: If you’ve not had a chance to thaw the soup, you can reheat it directly from frozen. Pour the soup into a saucepan and heat on low, breaking it up and stirring occasionally as it melts and warms.
Tip: Always be sure to stir well before checking the temperature, ensuring that the soup is evenly heated throughout. And remember, reheating multiple times can affect the soup’s texture and flavor, so only reheat the amount you’ll consume.
More Of My Soup Recipes
- Italian Lentil Soup
- Chicken Tortellini Soup
- Vegetarian Minestrone Soup
- Mexican Chicken and Lime Soup
Slow Cooker Vegan Butternut Squash Soup
- 2 butternut squash peeled and cubed
- 1 onion peeled and quartered
- 3 cloves of garlic peeled
- 2 cups vegetable broth
- 1/2 cup coconut milk
- 1 tbsp olive oil
- 1/4 tsp ground cumin
- 1/4 tsp ground coriander
- 1/4 tsp ground turmeric
- 1/4 tsp salt or to taste
- 1/4 tsp black pepper or to taste
- Start by peeling and cubing the butternut squash.
- Peel the onion and quarter it.
- Peel the garlic cloves.
- In a slow cooker, add the olive oil.
- Add the quartered onion, garlic, vegetable broth, coconut milk, ground cumin, ground coriander, ground turmeric, salt, and black pepper to the slow cooker. Stir until all the ingredients are well combined.
- Cook in the slow cooker for 5-6 hours on low or 3-4 hours on high, until the butternut squash is tender.
- Once cooked, use an immersion blender to blend everything until the mixture becomes smooth and creamy.
- Taste and adjust seasoning if needed.
- Serve the creamy butternut squash soup hot, and you can garnish it with a drizzle of coconut milk or a sprinkle of ground black pepper.
Nutrition values are estimates, for exact values consult a nutritionist.
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