There is nothing better in the fall but a warm creamy bowl of soup. This Gluten-Free Butternut Squash Soup is fall comfort food at it’s best! Made with simple wholesome ingredients in a slow cooker, this recipe is also vegan!
The first thing I think about as fall arrives is what soup will I make first? Last year I kept seeing butternut squash soup everywhere and decided it was time to make it myself. It helped that Buttnernut Squash is naturally gluten free. But what made this recipe the best idea I’ve ever had was making it in the slow cooker.
Because there is nothing better for a busy working mom than a meal that I don’t have to stand over the stove for. The ingredients for this Gluten-Free Butternut Squash Soup are simple and nourishing and make this the perfect cozy fall meal.
Butternut Squash Soup Recipe Ingredients
- Butternut squash: peeled and cubed
- Onion: peeled and quartered
- Garlic: peeled cloves
- Vegetable broth
- Coconut milk
- Olive oil
- Ground cumin
- Ground coriander
- Ground turmeric
- Salt and black pepper to taste
How to Make this Soup in the Slow Cooker
- Start by peeling and cubing the butternut squash.
2 Peel the onion and quarter it, then peel the garlic cloves.
3. In a slow cooker, add the olive oil. Next, add the quartered onion, garlic, vegetable broth, coconut milk, ground cumin, ground coriander, ground turmeric, salt, and black pepper to the slow cooker. Stir until all the ingredients are well combined.
4. Cook in the slow cooker for 5-6 hours on low or 3-4 hours on high, until the butternut squash is tender.
5. Once cooked, use an immersion blender to blend everything until the mixture becomes smooth and creamy.
6.Taste and adjust seasoning if needed.
Serve the creamy butternut squash soup hot, and you can garnish it with a drizzle of coconut milk or a sprinkle of ground black pepper.
Looking for other Fall Recipes?
20 Slow Cooker Soup Recipes for Fall
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Gluten-Free Butternut Squash Soup
Equipment
Ingredients
- 2 butternut squash peeled and cubed
- 1 onion peeled and quartered
- 3 cloves of garlic peeled
- 2 cups vegetable broth
- 1/2 cup coconut milk
- 1 tbsp olive oil
- 1/4 tsp ground cumin
- 1/4 tsp ground coriander
- 1/4 tsp ground turmeric
- 1/4 tsp salt or to taste
- 1/4 tsp black pepper or to taste
Instructions
- Start by peeling and cubing the butternut squash.
- Peel the onion and quarter it.
- Peel the garlic cloves.
- In a slow cooker, add the olive oil.
- Add the quartered onion, garlic, vegetable broth, coconut milk, ground cumin, ground coriander, ground turmeric, salt, and black pepper to the slow cooker. Stir until all the ingredients are well combined.
- Cook in the slow cooker for 5-6 hours on low or 3-4 hours on high, until the butternut squash is tender.
- Once cooked, use an immersion blender to blend everything until the mixture becomes smooth and creamy.
- Taste and adjust seasoning if needed.
- Serve the creamy butternut squash soup hot, and you can garnish it with a drizzle of coconut milk or a sprinkle of ground black pepper.