Butternut Squash Soup

Super simple Butternut Squash Soup made right in your crock-pot. Just five ingredients. Paleo and Whole 30 Friendly.

Butternut Squash Soup


Fall is my very favorite season and I love picking up squash from the Farmer’s market and making Butternut Squash soup.  It’s one of my very favorite fall foods.  I recently posted a link to my Thai Butternut Squash Soup and thought that I should update it by offering just a basic, good old simple creamy Butternut Squash soup recipe for you!  This is a super simple recipe that cooks right in your crock-pot! Butternut Squash are peach in color and have long necks. The necks contain most of the meat so I like to get ones with thick, long necks.  To prepare just use a veggie peeler to remove the skin and then scoop out the seeds. As noted in the recipe, you can use coconut milk or heavy cream, I love the nutty flavors from the coconut milk and if you like the soup on the sweeter side, add brown sugar. For garnish, I like to top it with fresh herbs and coconut.  If you love butternut squash, make sure you check out my Butternut Squash Mac and Cheese!

For more easy, family-friendly recipes, check out my e-book, Freezer Meals for Moms!

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5.0 from 1 reviews
Butternut Squash Soup
 
Author:
Serves: Makes 6 cups
Ingredients
  • Ingredients:
  • 8 cups of Butternut Squash (peeled and cubed)
  • 1 cup Water or Chicken Broth
  • 1 cup Coconut Milk or Heavy Cream
  • ½ tsp Cinnamon
  • 2 TB Brown Sugar (if desired)
Instructions
  1. Place cubed squash and water in the crock-pot.
  2. Cook on high for 3 hours.
  3. Use an immersion blender or blender (if using a blender, remove the measuring cap or lid and cover with a towel) to blend the squash and water mixture.
  4. Once puréed, add the coconut milk (or heavy cream), cinnamon and brown sugar (if desired).

 

Super simple Butternut Squash Soup made right in your crock-pot. Just five ingredients. Paleo and Whole 30 Friendly.

12 thoughts on “Butternut Squash Soup

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  3. This soup sounds and looks very delicious! But the taste must be sweet right? I have never tried adding brown sugar and cinnamon to butternut squash soup before, but it sounds very interesting!

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