Creamy Crock-Pot Butternut Squash Soup with Ginger and Coconut Milk Recipe

Introduction

This Crock-pot Butternut Squash Soup is a comforting, creamy dish that not only tastes delicious but also helps reduce inflammation and boost collagen production. Perfect for cozy days, it combines warming spices with wholesome ingredients for a nourishing meal.

Ingredients

• 3 cups vegetable stock
• 2-3 cloves garlic, minced
• 1 medium apple, cored and quartered
• 1 medium butternut squash (about 3-4 lbs), peeled, seeded, and chopped
• 1 red or yellow onion, diced
• 2-inch knob of fresh ginger, peeled and sliced
• 1 bay leaf
• 1 tsp ground cinnamon
• 1/4 tsp cayenne pepper
• Sea salt and pepper, to your taste (about 1/4–1/2 tsp each)
• 1 15 oz can coconut milk
• Fresh thyme, to garnish

Instructions

1. Step 1: Add all ingredients except the coconut milk and fresh thyme to a slow cooker. Toss gently to combine well.
2. Step 2: Cook on LOW for 6-8 hours or on HIGH for 3-4 hours.
3. Step 3: Remove and discard the bay leaf, then stir in the coconut milk.
4. Step 4: Blend the soup until smooth using an immersion blender or a regular blender in batches.
5. Step 5: Garnish with fresh thyme and serve warm. Enjoy!

Tips & Variations

• For a spicier kick, increase the cayenne pepper slightly or add a pinch of smoked paprika.
• Use chicken stock instead of vegetable stock for a richer flavor.
• To make this soup even creamier, add a tablespoon of almond butter before blending.
• If fresh thyme isn’t available, try garnishing with chopped parsley or chives.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove or in the microwave, stirring occasionally to maintain a smooth texture. This soup can also be frozen for up to 3 months—thaw overnight in the fridge before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this soup without a slow cooker?

Yes, you can prepare it on the stovetop by simmering the ingredients in a large pot for about 45 minutes until the squash is tender, then proceed with blending and adding coconut milk.

Can I substitute coconut milk with something else?

You can use heavy cream, cashew cream, or any plant-based milk alternative, but coconut milk gives the soup its signature creaminess and subtle sweetness.

Creamy Crock-Pot Butternut Squash Soup with Ginger and Coconut Milk Recipe

Print Recipe

★★★★★

4.4 from 750 reviews

This comforting Crock-pot Butternut Squash Soup is a creamy, flavorful recipe that not only soothes but also helps reduce inflammation and boost collagen production. Featuring butternut squash, apple, ginger, and warming spices, it’s a nutritious and delicious meal perfect for chilly days.

• Author: Joe
• Prep Time: 20 minutes
• Cook Time: 6-8 hours on low or 3-4 hours on high
• Total Time: 6 hours 20 minutes to 8 hours 20 minutes
• Yield: About 6 servings 1x
• Category: Soup
• Method: Slow Cooking
• Cuisine: American
• Diet: Vegan

Ingredients

Scale 1x2x3x

Main Ingredients

• 3 cups vegetable stock
• 2–3 cloves garlic, minced
• 1 medium apple, cored and quartered
• 1 medium butternut squash (about 3–4 lbs), peeled, seeded, and chopped
• 1 red or yellow onion, diced
• 2-inch knob of fresh ginger, peeled and sliced
• 1 bay leaf
• 1 tsp ground cinnamon
• 1/4 tsp cayenne pepper
• Sea salt and pepper, to taste (about 1/4-1/2 tsp each)
• 1 15 oz can coconut milk
• Fresh thyme, to garnish

Instructions

1. Prepare Ingredients: Gather and prepare all ingredients by mincing the garlic, coring and quartering the apple, peeling, seeding and chopping the butternut squash, dicing the onion, and peeling and slicing the ginger.
2. Add to Slow Cooker: Place all ingredients except the coconut milk and fresh thyme into the slow cooker. Add the vegetable stock first, then the garlic, apple, butternut squash, onion, ginger, bay leaf, cinnamon, cayenne pepper, salt, and pepper. Toss gently to combine everything evenly.
3. Cook: Cover and cook on LOW for 6-8 hours or on HIGH for 3-4 hours, until the butternut squash is soft and the flavors meld together.
4. Remove Bay Leaf and Add Coconut Milk: Once cooking is complete, remove and discard the bay leaf. Then stir in the can of coconut milk to add creaminess and depth to the soup.
5. Blend the Soup: Using an immersion blender, blend the soup directly in the slow cooker until smooth and silky. Alternatively, carefully transfer soup in batches to a blender and puree until smooth.
6. Garnish and Serve: Ladle the warm soup into bowls and garnish with fresh thyme leaves. Serve immediately and enjoy the comforting, nourishing flavors.

Notes

• For a thinner soup, add additional vegetable stock or water before blending.
• You can use a regular blender if an immersion blender is not available, but blend in batches and be careful with hot liquids.
• Adjust the cayenne pepper to your preferred spice level or omit for a milder flavor.
• Make sure to peel the butternut squash properly to avoid tough skin bits.
• This soup stores well in the refrigerator for up to 4 days and freezes beautifully for up to 3 months.

Keywords: butternut squash soup, slow cooker soup, vegan soup, anti-inflammatory soup, collagen boosting soup, coconut milk soup, easy crockpot recipes, fall recipes