1. Place the cubed butternut squash, chopped onion, and minced garlic into the slow cooker.
2. Pour the vegetable broth over the vegetables and season with salt, pepper, nutmeg, and cinnamon.
3. Drizzle the olive oil over the top and give everything a good stir to combine.
4. Set the slow cooker to low and cook for 6-8 hours, or until the squash is very tender.
5. Use an immersion blender to puree the soup until smooth and creamy. If you don’t have an immersion blender, carefully transfer the soup in batches to a regular blender.
6. Stir in the heavy cream or coconut milk, and let the soup heat through for an additional 10-15 minutes.
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7. Taste and adjust seasoning if needed before serving.
Variations & Tips
For a vegan version, use coconut milk instead of heavy cream. If you like a little heat, add a pinch of cayenne pepper or red pepper flakes. To make this a heartier meal, consider adding in a can of chickpeas or lentils during the last hour of cooking for added protein. You can also garnish with a sprinkle of fresh herbs, like parsley or chives, or a swirl of extra cream or
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