Seasonal Butternut Squash Soup
Prep time
Cook time
Total time
This Seasonal Butternut Squash Soup will warm you right up for a quick and easy dinner and lunch the next day! Make the Cinnamon Sugar Crusts to go with it and you will have the perfect meal waiting for you at home.
Serves: 6
  • 1 large butternut squash, peeled
  • 2 large carrots
  • 2 celery stalks
  • 1 medium onion
  • 4 cups of vegetable broth
  • ¾ cup of coconut milk
  • Salt & Pepper
  1. Cut the butternut squash, carrots, celery and onion into large chunks, not too large, but not tiny.
  2. Place them all in the crockpot, cover and cook on low for 5-6 hours or high 3-4 hours.
  3. Once the veggies are soft and cooked, blend them with an immerse blender until all the chunks are gone. You can use a food processor if you don't own an immerse blender.
  4. Poor in the coconut milk and season to taste with salt and pepper. Cover and let it cook and thicken for 30 minutes.
  5. Serve hot with cinnamon sugar pie crusts, croutons, crackers, pumpkin seeds or rice.
Recipe by Momma's Meals at