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Butternut squash is a powerhouse of nutrition, making it an excellent choice for those looking to maintain a healthy diet while enjoying hearty meals. This winter squash is rich in vitamins and minerals, offering a plethora of health benefits that enhance its appeal. For instance, a single serving of butternut squash is packed with Vitamin A, which is crucial for eye health and immune function. Additionally, it contains a high amount of Vitamin C, known for its antioxidant properties and role in skin health. Butternut squash is also a good source of potassium, an essential mineral that aids in maintaining healthy blood pressure levels.

Crockpot Butternut Squash Soup

Warm up this autumn with a bowl of Cozy Autumn Butternut Squash Soup! This delightful recipe is the perfect blend of sweet butternut squash, aromatic spices, and creamy coconut milk, providing a comforting dish for chilly evenings. Packed with nutrition and easy to prepare, this soup is ideal for family dinners or impressing guests. Discover how to create a warm embrace of fall flavors that nourish both body and soul while celebrating seasonal ingredients. Dive into a cozy culinary experience today!
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Ingredients
  

1 medium butternut squash (about 2-3 lbs), peeled, seeded, and cubed

1 large onion, chopped

2 cloves garlic, minced

2 medium carrots, diced

1 medium apple (like Granny Smith), peeled and chopped

4 cups vegetable broth (or chicken broth)

1 teaspoon thyme (dried or fresh)

1 teaspoon ground cumin

1/2 teaspoon ground nutmeg

Salt and pepper to taste

1 cup coconut milk (or heavy cream for a richer flavor)

Fresh parsley or chives, for garnish (optional)

Instructions
 

Prepare the Ingredients: Start by peeling, seeding, and cubing the butternut squash. Chop the onion, carrots, and apple, and mince the garlic.

    Combine in Crockpot: In a Crockpot, combine the cubed butternut squash, chopped onion, minced garlic, diced carrots, and chopped apple.

      Add Seasonings and Broth: Pour in the vegetable or chicken broth and sprinkle in the thyme, cumin, nutmeg, salt, and pepper. Stir gently to combine the ingredients well.

        Cooking Time: Cover the Crockpot and cook on low for about 6-8 hours or on high for 3-4 hours, until the squash and vegetables are tender.

          Blend the Soup: Once done, use an immersion blender to puree the soup right in the Crockpot until smooth and creamy. Alternatively, you can carefully transfer the mixture in batches to a regular blender, blending until smooth.

            Add Coconut Milk: Return the blended soup to the Crockpot, stir in the coconut milk (or heavy cream), and let it heat up for another 15-20 minutes on low.

              Serve: Taste and adjust seasoning if necessary. Serve hot, garnished with fresh parsley or chives if desired.

                Prep Time, Total Time, Servings: 15 mins | 7-8 hrs | 4-6 servings