Slow Cooker Butternut Squash Soup


  • 1 butternut squash
  • 1medium sweet potato
  • 1 onion
  • 3 garlic cloves
  • 1 tsp curry paste (optional)
  • 2 tsp minced ginger
  • 2 cups stock (or more if you want it less thick)
  • 1 small can coconut milk
  1. Cut the squash in half and chop up the sweet potato. Place on a baking sheet and brush with some olive oil. Bake in oven for 20-30 minutes. When cooked, scoop out squash from the peel. This step is optional but brings out more flavour. 
  2. Put all ingredients except the milk in slow cooker
  3. Cook on low for 4 hours or high for 2 hours
  4. Use an immersion blender to puree it and add coconut milk. Add salt and pepper to taste. 
  5. Serve with a drizzle of coconut milk and some pumpkin seeds

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