Slow Cooker Butternut Squash Soup

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Cook Time 4 hours
Total Time 4 hours
Course Dinner, Main Dish
Cuisine Worldwide
Servings 6 servings


  • 1 medium butternut squash peeled, seeded, roughly chopped
  • 1 medium yellow onion roughly chopped
  • 4 cloves garlic
  • olive oil to taste
  • 3 cups vegetable broth 720ml
  • 1/2 tsp ground ginger
  • 1/2 tsp ground cumin
  • 1/2 tsp ground coriander
  • 1/2 tsp paprika
  • 1/8 tsp cayenne pepper
  • 1 1/2 tsp sea salt
  • 1/4 tsp black pepper
  • 1/2 tsp fresh thyme
  • 1/4 cup coconut milk 60ml


  • pumpkin seeds
  • fresh chives chopped


  • Add the butternut squash, onion, and garlic to a slow cooker. Drizzle with olive oil and add vegetable broth, ginger, cumin, coriander, paprika, cayenne, salt, and pepper.
  • Cover and cook on high heat for 4 hours.
  • Using a hand blender, blend the ingredients until smooth, or transfer to a standard blender or food processor and carefully puree.
  • Add the thyme and coconut milk and blend to incorporate.
  • Garnish with pumpkin seeds and chives, if desired.
Keyword soup
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