Need a dinner that cooks itself while you take care of Trick-or-Treat? Look no further than this delicious, spiced Butternut Squash Soup. Just place all all of the ingredients in your slow cooker, cook all day, then puree and serve with garnishes such as coconut milk, chives or green onions, and the roasted pumpkin seeds from your Jack-o-Lantern.
Enjoy!
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Equipment
- Immersion blender or regular blender
Ingredients
- 1 pound butternut squash, peeled, seeds removed and cubed (most markets sell squash pre-cubed, or you can cube one yourself by following this helpful tutorial from Gimme Some Oven)
- 1 can full-fat coconut milk
- 1 Vidalia or yellow onion, sliced
- 2 cloves of garlic, chopped
- 1 tbsp mild, diced green chiles (you can find these canned at grocery stores; for more heat, choose medium or hot varieties)
- 1 tbsp yellow curry powder
- ½ tsp cumin
- ½ tsp turmeric
- ½ tsp salt
- ¼ tsp pepper
- sprinkle of red pepper flakes
Optional garnish:
- drizzle of coconut milk
- pumpkin seeds (pepitas) or butternut squash seeds
- chopped chives or green onions
Instructions
- Place all ingredients into your slow cooker, secure lid and set to low for four hours or until squash is tender enough to mash with a fork.
- Using an immersion blender, puree soup to desired texture (you can also carefully transfer the soup in batches to a conventional blender and puree that way).
- Garnish with a drizzle of coconut milk, snipped chives and pumpkin or butternut squash seeds.
To make it a freezer meal:
- Place all ingredients except for the optional garnishes into a gallon freezer-safe bag, label the bag and freeze for up to three months.
- When you want to cook the soup, thaw in the refrigerator overnight, then follow steps 1 through 3 above on the day you want to serve it.
3 thoughts on “Spooky Good Halloween Dinner: Slow Cooker Butternut Squash Soup”
LOVE THIS! I used this recipe when cooking for a dairy-free friend and it was a hit! My normal recipe is loaded with dairy and this one was just as good. Thank you!!
Could another nondairy milk be used instead of the coconut milk?
Hi Jan – I’ve only used coconut milk when I’ve made this recipe, but I think it’d be great with oat milk subbed instead, or rice milk if you can’t have oats (but that’d be my last choice, as it’s more watery than oat). If you try it, will you let me know how it turns out?