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.
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.