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As the leaves begin to change and the air turns crisp, there's nothing quite like a bowl of cozy creamy butternut squash soup to warm your soul and tantalize your taste buds. This seasonal favorite has earned its place in kitchens across the country, especially as the fall harvest brings a bounty of squash varieties. Butternut squash soup is more than just a dish; it's a comforting embrace on a chilly day, offering a blend of sweetness, earthiness, and creamy richness that can lift even the gloomiest of autumn afternoons.

Crockpot Butternut Squash Soup

Warm up this fall with a bowl of cozy creamy butternut squash soup! Packed with sweet and nutty flavors, this seasonal delight is not only comforting but also nutritious, offering a wealth of vitamins and fiber. Learn how to create a velvety soup that brings together fresh squash, onions, garlic, and spices. Perfect for chilly days, it's easy to customize to fit dietary needs while providing a delicious meal or starter. Embrace the flavors of the season with this heartwarming recipe!
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Ingredients
  

1 medium butternut squash (approximately 2-3 lbs), peeled and cut into 1-inch cubes

1 large onion, diced

2 medium-sized carrots, diced

3 cloves garlic, minced finely

4 cups vegetable broth (homemade or store-bought)

1 cup coconut milk (substitute with heavy cream for a richer texture)

1 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

1/2 teaspoon ground ginger

2 tablespoons olive oil

Salt and freshly ground black pepper to taste

Fresh thyme or parsley, for garnish (optional)

Roasted pumpkin seeds, for garnish (optional)

Instructions
 

Prepare the Vegetables: Start by carefully peeling the butternut squash. Cut it into uniform 1-inch cubes to ensure even cooking. Next, dice the onion and carrots, and mince the garlic finely to allow the flavors to infuse the soup.

    Sauté the Aromatics: In a medium skillet, heat 2 tablespoons of olive oil over medium heat. Once hot, add the diced onion and carrots. Sauté for about 5-7 minutes, stirring occasionally, until the onions are translucent and the carrots begin to soften. Add the minced garlic and sauté for an additional minute until fragrant, taking care not to burn it.

      Transfer to the Crockpot: Transfer the sautéed vegetable mixture to your crockpot. Add the cubed butternut squash, vegetable broth, ground cinnamon, ground nutmeg, ground ginger, and season with salt and pepper. Stir well to combine all the ingredients.

        Cook Low & Slow: Cover the crockpot with the lid and set it to cook on low for 6-8 hours or on high for 3-4 hours. The soup is ready when the butternut squash is tender and easily pierced with a fork.

          Blend until Smooth: Once the soup is cooked, use an immersion blender to puree the soup until it's completely smooth. If you don't have an immersion blender, carefully transfer the hot soup in batches to a countertop blender; remember to leave the center cap open to allow steam to escape safely.

            Add Creaminess: After blending the soup to your desired smoothness, stir in the coconut milk (or heavy cream) and mix well to combine. Taste and adjust the seasoning with additional salt, pepper, or spices as preferred.

              Serve with Flair: Ladle the soup into warm bowls and garnish with fresh thyme or parsley, adding a splash of coconut milk or heavy cream for a beautiful swirl. For added texture, sprinkle some roasted pumpkin seeds on top.

                Prep Time, Total Time, Servings: 15 min | 8 hrs | 4-6 servings

                  Savor this cozy butternut squash soup for a delightful warming meal on those chilly autumn days! 🍁