1 large butternut squash (peeled and cubed)
1 medium onion (chopped)
3 cloves garlic (minced)
4 cups vegetable broth
1 tsp olive oil
Salt and pepper (to taste)
1 cup coconut milk (for creaminess)
Prep the Squash: Start by peeling and cubing your butternut squash. This can be a bit tricky, so be sure to use a sharp knife and a steady cutting board.
Add Ingredients to the Crock-pot: Layer the cubed butternut squash, chopped onion, minced garlic, and vegetable broth into the Crock-pot. Stir in olive oil, salt, and pepper.
Set the Temperature: Cover and cook on low for 6-8 hours or on high for 3-4 hours. If you’re in a hurry, use the high setting for a quicker meal!
Check for Tenderness: Approximately 30 minutes before the end of cooking, check if the squash is fork-tender. If so, you’re ready to blend!
Blend the Soup: Using an immersion blender, puree the soup until smooth. Alternatively, carefully transfer it in batches to a blender. Just be cautious with the hot soup!
Add Creaminess: Pour in the coconut milk (substituting with heavy cream or yogurt if desired) and mix well until creamy and well-combined.
Taste and Adjust: Taste the soup and adjust the seasoning if necessary. If it’s too thick, stir in a little more broth or water until you reach the desired consistency.
Serve Warm: Ladle the soup into bowls, garnish with fresh herbs or a drizzle of olive oil, and enjoy your homemade comfort food!
