Butternut Squash Soup

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Butternut Squash Soup

Prep time


Cook time





  • 1 Large Butternut Squash peeled and cubed
  • 1 11oz Bottle Coconut Milk
  • 1 Cup chicken broth
  • 1 Apple peeled and cut into chunks
  • 2 Teaspoons Cinnamon
  • 1 Teaspoon Nutmeg
  • 1/2 Teaspoon Ginger


  1. Place all ingredients in slow cooker and set to low. Allow to cook 6 to 8 hours.
  2. When squash is soft, blend soup with an immersion blender or carefully transfer to a blender to process. Consistency should be smooth and silky.
  3. Season with salt and pepper.
Butternut Squash Soup
Nutrition Facts
Butternut Squash Soup
Amount Per Serving
Calories 161 Calories from Fat 63
% Daily Value*
Total Fat 7g 11%
Sodium 12mg 1%
Total Carbohydrates 26g 9%
Sugars 17g
Protein 2g 4%
* Percent Daily Values are based on a 2000 calorie diet.