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As the leaves turn vibrant shades of orange and gold and the air grows crisp, there's nothing quite like a warm bowl of butternut squash soup to evoke the cozy essence of autumn. This quintessential dish not only warms the body but also nourishes the soul, making it a beloved staple during the cooler months. With its creamy texture and subtle sweetness, butternut squash soup is the epitome of comfort food, offering a delightful reprieve from the chilly weather outside.

Crockpot Butternut Squash Soup

Embrace the cozy essence of autumn with a comforting bowl of butternut squash soup. This heartwarming recipe, rich in vitamins A and C, combines the natural sweetness of butternut squash with aromatic spices and seasonal vegetables, providing a nourishing meal that warms the soul. Perfectly suited for your crockpot, this simple dish melds flavors effortlessly, making it an ideal choice for busy fall days. Enjoy a delightful experience of warmth, connection, and seasonal goodness.
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Ingredients
  

1 medium butternut squash (about 2 lbs), peeled and cubed

1 medium onion, diced

2 carrots, sliced

2 celery stalks, diced

2 cloves garlic, minced

4 cups vegetable broth (or chicken broth)

1 teaspoon ground cumin

1 teaspoon ground cinnamon

½ teaspoon nutmeg

½ teaspoon salt (to taste)

¼ teaspoon black pepper (to taste)

1 cup coconut milk (or heavy cream for a richer flavor)

2 tablespoons olive oil

Optional: pumpkin seeds for garnish

Optional: fresh parsley for garnish

Instructions
 

Prepare the Ingredients: Begin by peeling and cubing the butternut squash. Dice the onion, slice the carrots, and chop the celery. Mince the garlic and set everything aside.

    Sauté the Aromatics: In a pan, heat olive oil over medium heat. Add the diced onion and sauté for about 3-4 minutes until translucent. Then, add the carrots, celery, and garlic, cooking for another 2-3 minutes until fragrant. This step enhances the flavors of the soup.

      Combine in the Crockpot: Transfer the sautéed vegetable mixture into your crockpot. Add the cubed butternut squash, vegetable broth, cumin, cinnamon, nutmeg, salt, and black pepper. Stir everything together to combine well.

        Cook: Cover the crockpot and set it on low for 6-8 hours or on high for 3-4 hours, until the squash is tender and easily pierced with a fork.

          Blend the Soup: Once cooked, use an immersion blender to puree the soup directly in the crockpot until smooth. Alternatively, you can transfer the soup in batches to a regular blender, but be cautious of the hot liquid.

            Add Creaminess: Stir in the coconut milk (or heavy cream) and blend again until fully incorporated. Taste and adjust seasoning as needed.

              Serve: Ladle the soup into bowls. Garnish with pumpkin seeds and fresh parsley if desired. Pair with crusty bread for a hearty meal.

                Prep Time, Total Time, Servings: 15 minutes | 6-8 hours | 4 servings