Slow Cooker Butternut Soup

Slow Cooker Butternut Soup


  • 2 butternut squash, halved, seeds removed. 
  • 2 onions, chopped. 
  • 1 tablespoon fresh grated ginger. 
  • 1 tablespoon minced garlic. 
  • 2 cups chicken broth. 
  • ½ cup coconut milk. 
  • ¼ teaspoon kosher salt. 
  • ¼ teaspoon black pepper.


  1. Place the butternut, onions, garlic, ginger and broth in a slow cooker, season with salt and black pepper. 
  2. Cook on low heat for 7 hours until the butternut is soft and tender. 
  3. Remove the squash skin. 
  4. Add in the coconut milk and blend everything with a blender. 
  5. Soup is ready to be served.

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