Effort to Make


This is by far my most favourite soup to make. It is comforting, warm, delicious and what I think Autumn tastes like. Not only is it my favourite because of the taste, but it is CRAZY easy, and it has such a small amount of ingredients that it won’t break the bank!

I’m a huge fan of meal prepping and making sure I have a ton of meals in the freezer when I don’t have energy to cook, and this soup holds in the freezer for a good 3 months or so.

I have major love for my slow cooker. The greatest thing about using a slow cooker is that you don’t have to make everything pretty. You literally just cut everything up, and chuck it into the slow cooker and let it do its thaaang.

I’m sorry, but if those aren’t good excuses to bring out that slow cooker, then you obviously don’t have one.. and you should get one… right now.

For the Coconut Milk, I try to get one with at least 85% Coconut Extract and the rest made up of water. I use real Thai Coconut Milk found in the Asian section at most grocery stores. 

It’s high in fat, but meh, we’re making soup, and the rest of it is all wonderfully healthy.

Also, you’re going to need to use a LOT of spices because you’re making such a big batch. It’s all good! Just make sure you have enough 🙂


Alright, enough chit chat. Let’s dig in!

Butternut Squash Soup
Serves 12
A comforting soup made in your slow cooker, for a rainy, dreary, day. No fun name needed.
Prep Time
15 min
Cook Time
6 hr
Prep Time
15 min
Cook Time
6 hr
  1. 1 whole Butternut Squash (medium - large sized)
  2. 1 whole Kabocha Squash (medium - large sized)
  3. 3 whole Onions
  4. 6 Cloves of Garlic
  5. 5 Cups - Chicken or Vegetable Broth (I used 0% or low sodium)
  6. 3 Cups - Coconut Milk**
  7. 1/4 Cup - Cumin
  8. 1/4 Cup - Coriander
  9. 1/4 Cup - Paprika
  10. 6 Tbsp - Chili Powder
  11. 4 Tbsp - Nutmeg
  12. Salt and Pepper to taste
  1. Sprinkle of roasted Pumpkin Seeds
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  1. Turn on your slow cooker (low or high)
  2. Wash both squashes thoroughly because you will be keeping the skin on
  3. Cut both squashes into halves and take out the seeds and as much stringy bits as possible (I find the best way is by using a fork) and put the squashes into the slow cooker
  4. Cut the onions into halves and throw them into the slow cooker
  5. Add the whole cloves of garlic, broth, and coconut milk into the slow cooker
  6. Add all of the spices except the salt and pepper (that will happen at the end)
  7. Mix everything together, and put the lid on
  8. If you are cooking it on low, it will probably take about 6-8 hours. Cut that time in half if you are cooking on high. Our slow cooker seems to cook food really fast - usually within 3-4 hours on high. Not such a slow cooker, I must say!
  9. Give your soup a nice stir every hour or so, and check to see how the squash is doing. If you can poke through a big piece of squash, your soup is soooo done!
  10. Now the fun part! Using a hand blender, purée the squash, onions, and garlic until you get a beautiful, rich in colour, creamy looking soup
  11. Giv'r a taste and add as much salt, pepper and more spice as you see fit!
  12. Serve it up with a few roasted pumpkin seeds on top - you will not regret it
209 cal
12 g
4 g
24 g
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