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Crockpot Butternut Squash Soup

Laura Norris
Dairy-free
Print Recipe
Prep Time 15 minutes
Servings 4

Ingredients
  

  • 3 cups chicken broth vegetable broth if vegetarian
  • 1 medium butternut squash peeled, seeds removed, and cubed
  • 1 large parsnip chopped
  • 1 large carrot chopped
  • 1 yellow onion chopped
  • 2 cloves garlic minced
  • 2 teaspoons smoked paprika
  • 1 teaspoon ground turmeric
  • Sea salt to taste
  • Ground black pepper to taste
  • 1/2 cup coconut milk 1-2 tablespoons more if desired for creaminess

Instructions
 

  • In the crockpot, combine the broth, squash, parsnip, carrot, onion, garlic, paprika, turmeric, salt, and pepper.
  • Cook on high for 4 hours or low for 6-8 hours, until the vegetables are cooked through and soft.
  • Add 1/2 cup coconut milk to the soup. Use an immersion blender or food processor to puree until smooth. If needed for creaminess, stir in the extra coconut milk.

Notes

This soup tastes just as good the next day! Store the leftovers in the fridge for up to 4 days.
Adapted from Gimme Some Oven