RECIPE
15 INGREDIENTS4 STEPS4HR 15MIN

Crockpot Butternut Squash Soup

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Lemons and Basil
With my love for cooking I hope to inspire you in your cooking adventures the way so many other food blogs have inspired me!
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This Crockpot Butternut Squash Soup is the perfect blend of sweet and savory - easy to make and perfect for the Fall!

4HR 15MIN

Total Cooking Time

15

Ingredients
Lemons and Basil
With my love for cooking I hope to inspire you in your cooking adventures the way so many other food blogs have inspired me!
GO TO BLOG
Ingredients
US / METRIC
Servings:
4
Serves 4
7 cups
up to 8 (peel before cubing)
3 cups
Vegetable Broth
1 cup
Chopped Sweet Onions
1 clove
Garlic , minced
1 tsp
Ground Cinnamon
1/8 tsp
Ground Nutmeg
1/2 cup
Full-Fat Coconut Milk
Garnish
to taste
Full-Fat Coconut Milk
to taste
Pumpkin Seeds
Sunflower Seeds
to taste
Fresh Herbs
to taste
Ground Cinnamon
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Directions

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Step 1
Add Butternut Squash (7 cups) , Vegetable Broth (3 cups) , 100% Pumpkin Purée (1 cup) , Sweet Onions (1 cup) , Garlic (1 clove) , Coconut Sugar (2 Tbsp) , Sea Salt (1 tsp) , Ground Black Pepper (1/2 tsp) , Ground Cinnamon (1 tsp) and Ground Nutmeg (1/8 tsp) to crockpot. Stir and cook on low 4-5 hours, or high 2-3 hrs.
Step 2
Once ingredients have cooked, remove (in batches) and add to high-power blender. Blend until a smooth, creamy consistency is reached.
Step 3
Add blended soup back to crockpot, stir in Full-Fat Coconut Milk (1/2 cup) , taste and add any additional salt, pepper, coconut sugar or spices to meet your preference.
Step 4
To serve, garnish with Full-Fat Coconut Milk (to taste) , Pumpkin Seeds (to taste) , Fresh Herbs (to taste) or a sprinkle of Ground Cinnamon (to taste) . Highly suggest serving with grilled cheese! Enjoy!

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