Slow Cooker Butternut Squash Soup

<strong>Slow Cooker Butternut Squash Soup</strong>

My mother in law was here this past week.  She is a member of weight watchers and has been making their recipes for several years.  She told me about this one and I had to try it.  I love butternut squash soup.  It is so tasty and healthy.  I’ve made it as an appetizer on Thanksgiving and it was a big hit.  This recipe was very simple and tasted just as good as the one I had made.


2 small butternut squash or 1 large(You can make it that much easier by just buying the cut up butternut squash.  They sell it in Trader Joe’s and most of the regular grocery stores as well.  You would probably need two bags.  My mother in law didn’t think it would have the same taste as using the whole squash so we didn’t try that this time, but I think I will next time.)

4 small shallots or 2 large peeled and chopped.    

4 cups of chicken broth(we used low sodium chicken broth, but I think it needed a little more salt so I would try the regular one next time)

1- 13.5 oz. can of coconut milk

1/4 tsp. of ground nutmeg

Pepper to taste


  • If using the whole squash with the skin, rinse well and slice in half.  Place in the slow cooker with the chicken broth and shallots.
  • Cook on high for 4 hours.
  • Remove squash and let it cool so you can easily scoop out the insides.  Put all the pulp from the squash back in the slow cooker and discard the skin.
  • Add about 3/4 of a cup of the coconut milk.
  • Use an immersion blender to make it a smooth consistency.
  •  Add the ground nutmeg and pepper to taste.
  • Cook on high for one more hour.

NOTE:  If using the butternut squash already peeled and chopped, put all the ingredients  in the slow cooker on high for 4 hours.  If needed use the immersion blender in the end to make it smooth.  



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