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Creamy Crockpot Butternut Squash Soup with Toasted Pepitas

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This velvety butternut squash soup is made effortlessly in a crockpot, with deep, nutty flavor and a silky texture from coconut milk. Topped with crunchy, smoky pepitas, it’s the ultimate comfort food for chilly evenings.

Ingredients

Scale
  • 1 large butternut squash (about 3 pounds), peeled, seeded, and cut into 1-inch cubes
  • 1 medium yellow onion, diced
  • 3 cloves garlic, minced (or 1 teaspoon garlic powder)
  • 1 tablespoon fresh ginger, grated
  • 4 cups vegetable broth (low-sodium preferred)
  • 1 cup canned full-fat coconut milk
  • 2 tablespoons olive oil or avocado oil
  • 1 teaspoon ground cumin
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • Salt and freshly ground black pepper, to taste
  • 1/2 cup raw pepitas (pumpkin seeds)
  • 1 teaspoon olive oil (for pepitas)
  • 1/4 teaspoon smoked paprika (or regular paprika)
  • Pinch of salt (for pepitas)
  • Optional garnishes: extra coconut milk or heavy cream, fresh thyme or parsley, red pepper flakes

Instructions

  1. Prep the squash: Peel the butternut squash, cut off the top and bottom, slice in half lengthwise, and scoop out seeds. Cut into 1-inch cubes.
  2. Sauté the aromatics: In a small skillet or the crockpot (if it has a sauté function), heat 2 tablespoons olive oil over medium heat. Add diced onion and cook until soft, about 3-4 minutes. Add minced garlic and grated ginger, cook for 30 seconds until fragrant.
  3. Combine in the crockpot: Transfer sautéed onions, garlic, and ginger to the crockpot. Add cubed squash, cumin, cinnamon, nutmeg, salt, and pepper. Pour in vegetable broth, ensuring squash is mostly submerged. Stir well.
  4. Cook low and slow: Cover and cook on LOW for 4-6 hours or on HIGH for 2-3 hours, until squash is fork-tender.
  5. Blend until silky: Turn off the crockpot. Use an immersion blender to puree the soup directly in the pot until smooth. If using a regular blender, let soup cool 10-15 minutes, then blend in batches, filling no more than halfway.
  6. Stir in coconut milk: Add full-fat coconut milk to the pureed soup and stir until fully incorporated. Taste and adjust seasoning with more salt, cinnamon, or cayenne if desired.
  7. Toast the pepitas: Heat a small skillet over medium heat. Add pepitas and toast, stirring frequently, until they start to pop and turn golden brown, about 3-4 minutes. Drizzle with 1 teaspoon olive oil, sprinkle with smoked paprika and a pinch of salt, and toss to coat. Remove from heat immediately.
  8. Serve and garnish: Ladle soup into bowls. Top with toasted pepitas, a drizzle of extra coconut milk, and fresh thyme leaves if desired. Serve hot.

Notes

For deeper flavor, sauté the aromatics before adding to the crockpot. Season in layers—add salt and pepper at the beginning, then adjust after blending. Use full-fat coconut milk for the creamiest texture. The soup tastes even better the next day as flavors meld. Toasted pepitas are best eaten the same day; refresh in a 350°F oven for 3-4 minutes if needed.

Nutrition

Keywords: butternut squash soup, crockpot soup, slow cooker soup, creamy soup, vegan soup, gluten-free soup, fall soup, winter soup, pepitas, coconut milk

Find it online: https://forkmila.com/creamy-crockpot-butternut-squash-soup-with-toasted-pepitas/