When its cold outside this recipe makes for the perfect dinner. It is so warm and comforting, and is little effort. Throw the ingredients in the slow cooker and let it cook until you are ready to eat. Bonus: It is vegan! Except the naan bread, which I have the recipe for as well. Enjoy and stay warm! 🙂
Slow Cooker Butternut Squash Soup
Ingredients
- 2 cups vegetable stock
- 4 cloves garlic
- 1 carrot, peeled and roughly chopped
- 1 medium butternut squash, peeled, seeded and diced
- 1 white onion, peeled and chopped
- 1/2 teaspoon salt
- 1/4 teaspoon fresh ground black pepper
- 1/2 teaspoon curry powder
- 1/4 cup brown sugar
- pinch of ground cinnamon and nutmeg
- 1 can coconut milk
- Optional garnishes: coconut milk, sour cream, paprika, fresh rosemary sprig
Directions
- Add vegetable stock, garlic, carrot, squash, sage, onion, salt, pepper, curry powder, cinnamon, nutmeg and brown sugar to your slow cooker. Toss to combine.
- Cook for 6-8 hours on low or 3-4 hours on high, or until squash is completely tender and mashes easily with fork.
- Use an immersion blender to puree the soup or use a regular potato masher for a chunkier soup.
- Taste, and season with additional salt and pepper as needed.
- Serve warm, topped with desired garnish. Enjoy!