Slow Cooker Butternut Squash Soup With Coconut Milk
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This butternut squash soup with coconut milk will be your new cozy-weather comfort food. Rich, creamy, and naturally sweet with a hint of warmth from spices, it’s perfect for fall or winter nights. This recipe comes together easily with the help of a slow cooker, and leftovers reheat well for comforting lunch the next day.
Creamy soups to start the cozy season? Yes please! Last year, we loved carrot and ginger soup with coconut milk, and this year’s pick is butternut squash soup. It’s pretty much an easy, hand-off recipe I pull out for busy weeknights, meal prep, when friends drop by. Serve it as a starter or side, or enjoy as a cozy comfort meal on its own.
Why My Recipe Works
- 15-minute prep time
- Easy: Mix, slow cook, puree, and serve.
- Rich and creamy: Filling and satisfying without being too heavy.
- Freezer-friendly: Batch cook and stash away for quick comfort meals.
- Year-round comfort: Light enough to enjoy in spring, cozy enough for fall and winter, and the coconut milk keeps it fresh and vibrant for summer.
How to Make Butternut Squash Soup With Coconut Milk
I love how I can make a delicious, hearty soup with just a few minutes of prep and ingredients I can find in my pantry. I go about my day as it slow cooks, then do a quick puree, and it’s ready to enjoy.
Scroll to the bottom of this post for a printable recipe card with a full list of ingredients, measurements, and step-by-step instructions.
Ingredients You Need
- Butternut squash: Choose a butternut squash with dull, matte beige skin, a heavy feel for its size, and a long thick neck with a smaller bulb for more flesh and fewer seeds. Avoid shiny skin, green streaks, or soft spots, and pick one that sounds hollow when tapped for peak freshness.
- Garlic cloves
- Vegetable broth: Use low-sodium broth so you can control the soup’s salt level.
- Coconut milk: I recommend using full-fat for the best creamy texture.
- Olive oil
- Spices and seasonings: Ground cumin, ground coriander, ground turmeric, salt, and black pepper.
Step-By-Step Instructions
4 simple steps to make the creamiest, coziest butternut squash soup with coconut milk! Follow the instructions closely and you can’t go wrong.
Step 1: Combine ingredients
Add olive oil to the base of the slow cooker, then add the squash, onion, garlic, vegetable broth, coconut milk, and all spices. Stir to combine.
Step 2: Slow cook
Cover and cook on LOW for 5 to 6 hours or on HIGH for 3 to 4 hours, until the squash is fork-tender.
Step 3: Purée
Use an immersion blender to purée the soup directly in the slow cooker until smooth and creamy.
I use this immersion blender: https://amzn.to/45cnWIeI love it and I’ve had it for years. Super durable. It comes in all colors to match your other kitchen colors.
Step 4: Garnish and serve
Adjust seasoning as needed and serve hot. Garnish with a swirl of coconut milk or a dash of black pepper if desired.
Substitutions
- Garlic cloves: Use garlic powder or roasted garlic in a pinch.
- Vegetable broth: Substitute with chicken broth or mushroom broth for richer flavor.
- Coconut milk: Try heavy cream, half-and-half, or cashew cream.
- Olive oil: Swap with avocado oil or butter.
- Spices and seasonings: Use your favorite spices!
Expert Tips
- Roast for extra flavor: This is optional, but if you have time, roast the squash instead of just slow cooking. It deepens the sweetness and adds a subtle caramelized taste.
- Adjust the consistency: Is your soup too thick? Thin it out with more broth or water.
- Balance sweetness: If your squash tastes extra sweet, add a squeeze of lemon or lime juice to brighten the flavors.
- Spice it your way: Add a pinch of chili flakes, cayenne, or smoked paprika if you like heat.
- Finish with texture: Aside from the swirl of extra coconut milk on top, you can also garnish with roasted pumpkin seeds, crispy chickpeas, or fried shallots or onions for a restaurant-style finish.
How to Store This Recipe
After the soup cools, store it in an airtight container in the fridge for up to 5 days. Freeze for about a month to keep it longer.
To reheat, warm it gently on the stove. Stir in a little broth if it’s too thick.
How to Serve Butternut Squash Soup With Coconut Milk
Divide the butternut squash soup into bowls and serve it warm for the coziest experience. Pair it with psyllium husk bread or your favorite low carb bread for dipping, flax crackers for crunch, a fresh green salad for balance, or a simple grilled cheese sandwich for the ultimate comfort combo.
More Easy Soups To Try
Slow Cooker Butternut Squash Soup
Ingredients
- 2 whole butternut squashes peeled and cubed
- 1 medium onion peeled and quartered
- 3 cloves garlic peeled
- 2 cups vegetable broth
- ½ cup coconut milk
- 1 tablespoon olive oil
- ¼ teaspoon ground cumin
- ¼ teaspoon ground coriander
- ¼ teaspoon ground turmeric
- ¼ teaspoon salt
- ¼ teaspoon black pepper
Instructions
- Add olive oil to the base of the slow cooker, then add the squash, onion, garlic, vegetable broth, coconut milk, and all spices. Stir to combine.
- Cover and cook on LOW for 5 to 6 hours or on HIGH for 3 to 4 hours, until the squash is fork-tender.
- Use an immersion blender to purée the soup directly in the slow cooker until smooth and creamy.
- Adjust seasoning as needed and serve hot. Garnish with a swirl of coconut milk or a dash of black pepper if desired.
Notes
- If you have time, roast the squash first. It makes it sweeter with a nice caramelized flavor.
- Soup turned out too thick? Just stir in a little more broth or water.
- Squash a bit too sweet? A squeeze of lemon or lime juice balances it out.
- Want some heat? Sprinkle in chili flakes, cayenne, or smoked paprika.
- For a finishing touch, top with extra coconut milk, roasted pumpkin seeds, crispy chickpeas, or fried shallots or onions.
Nutrition & Macros
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