This Crock Pot Butternut Squash Soup with Coconut Milk is a creamy and comforting recipe, which includes butternut squash and coconut milk. It’s a healthy twist on the classic, ready in about 7 hours and 15 minutes.
Crock Pot Butternut Squash Soup With Coconut Milk Ingredients
- 1 medium yellow onion, chopped
- 2 cups chopped carrot
- 2 cups chopped sweet crisp apple (such as Honeycrisp)
- 6 cups chopped butternut squash
- 2 cloves garlic
- 2 teaspoons kosher salt
- 1/2 teaspoon turmeric
- 1 teaspoon ground cinnamon
- 1 quart vegetable stock (or chicken stock)
- 1 cup canned coconut milk
- 1 tablespoon apple cider vinegar
How To Make Crock Pot Butternut Squash Soup With Coconut Milk
- Add ingredients to crock pot: Combine onion, carrot, apple, butternut squash, garlic, 1½ teaspoons salt, turmeric, cinnamon, and stock in a 6-quart slow cooker.
- Slow cook until tender: Cover and cook on HIGH for 4–5 hours or LOW for 6–7 hours, until squash is soft.
- Blend the soup: Add coconut milk and remaining ½ teaspoon salt. Use an immersion blender to puree the soup until smooth, or blend in batches using a regular blender.
- Add vinegar and adjust seasoning: Stir in apple cider vinegar. Taste and add more salt if needed.
- Serve and garnish: Serve warm with toppings like toasted seeds, a swirl of coconut cream, or fresh herbs.
Recipe Tips
- Can I use frozen butternut squash? Yes, just adjust cook time slightly if needed.
- What apples are best? Honeycrisp, Fuji, or Gala add great sweetness without being mushy.
- How to make it spicier: Add a pinch of cayenne or ginger for extra warmth.
- Can I use light coconut milk? Yes, but the soup will be slightly less rich and creamy.
- Best toppings for serving: Toasted pumpkin seeds, crispy chickpeas, or a drizzle of chili oil.
What To Serve With Butternut Squash Soup
This cozy soup pairs well with:
- Crusty artisan bread
- Grilled cheese or panini sandwiches
- Roasted Brussels sprouts
- Mixed greens with vinaigrette
- A side of quinoa or wild rice
How To Store Butternut Squash Soup
Refrigerate: Store in an airtight container for up to 5 days.
Freeze: Freeze for up to 3 months. Thaw overnight in the fridge and reheat gently, stirring well.
Butternut Squash Soup Nutrition Facts
- Calories: 196 kcal
- Carbohydrates: 32g
- Protein: 3g
- Fat: 8g
- Saturated Fat: 7g
- Sodium: 644mg
- Potassium: 799mg
- Fiber: 6g
- Sugar: 12g
- Calcium: 101mg
- Iron: 3mg
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
Can I use a hand blender?
Yes, an immersion blender works perfectly and saves cleanup time.
Does it taste like coconut?
Slightly. The coconut flavor is subtle and balances the sweetness of squash and apple.
Can I prep this ahead?
Yes, chop all veggies and store in the fridge up to 24 hours before cooking.
Can I use chicken broth instead of vegetable stock?
Yes, it adds a savory flavor but makes the dish non-vegan.
How do I make it thicker?
Reduce the broth slightly or blend in more squash if available.
Try More Recipes:
Crock Pot Butternut Squash Soup With Coconut Milk
Course: SoupsCuisine: AmericanDifficulty: Easy6
servings15
minutes7
hours196
kcalA velvety, naturally sweet and savory crock pot soup made with butternut squash, coconut milk, and warm spices—perfect for chilly days.
Ingredients
1 medium yellow onion, chopped
2 cups chopped carrot
2 cups chopped sweet apple (e.g., Honeycrisp)
6 cups chopped butternut squash
2 garlic cloves
2 tsp kosher salt, divided
1/2 tsp turmeric
1 tsp ground cinnamon
1 quart vegetable stock
1 cup canned coconut milk
1 tbsp apple cider vinegar
Directions
- Add onion, carrot, apple, squash, garlic, 1½ tsp salt, turmeric, cinnamon, and stock to crock pot.
- Cover and cook on HIGH for 4–5 hours or LOW for 6–7 hours.
- Add coconut milk and ½ tsp salt. Blend until smooth using immersion or standard blender.
- Stir in apple cider vinegar and adjust seasoning.
- Serve warm with toppings of choice.