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Crockpot Butternut Squash Soup with Carrots and Ginger

Crockpot butternut squash soup cooks slowly with carrots, fresh ginger, and garlic until the vegetables are fork-tender. Coconut milk and an immersion blender make it smooth and creamy.
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Prep Time 15 minutes
Cook Time 6 hours
Total Time 6 hours 15 minutes
Servings: 6 servings
Course: Dinner
Cuisine: American
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

  • 3 lb butternut squash peeled, seeded, and cut into 1-inch cubes
  • 1 lb carrots peeled and cut into 1/2-inch rounds
  • 1 yellow onion medium, chopped
  • 1 tbsp fresh ginger peeled and grated
  • 2 cloves garlic minced
  • 4 cups vegetable broth
  • 1 tsp kosher salt
  • 0.25 tsp black pepper
  • 1 can (13.5 oz) unsweetened coconut milk

Equipment

  • 1 6-quart slow cooker
  • 1 immersion blender

Method
 

  1. Put the squash, carrots, onion, ginger, garlic, vegetable broth, salt, and pepper in a 6-quart slow cooker and stir to combine.
  2. Cover and cook on LOW for 6 to 7 hours or HIGH for 3 to 4 hours, until the squash and carrots are very tender when pierced with a fork.
  3. Turn off the slow cooker and puree the soup with an immersion blender until smooth, keeping the blender head submerged to prevent splattering.
  4. Stir in the coconut milk and let the soup stand, covered, for 5 minutes before serving.

Notes

For a smooth soup, keep the immersion blender head submerged while pureeing. Refrigerate leftovers in an airtight container for up to 4 days; freeze for up to 3 months.