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Have a recipe of your own to share? Estimated values based on one serving size. Add the butternut squash, onion, and garlic to a slow cooker. Drizzle with olive oil and add vegetable broth, ginger, cumin, coriander, paprika, cayenne, salt, and pepper. Cover and cook on high heat for 4 hours. Using a hand blender, blend the ingredients until smooth, or transfer to a standard blender or food processor and carefully puree.
Add the thyme and coconut milk and blend to incorporate. Garnish with pumpkin seeds and chives, if desired. Our cookbook, Love Real Food, is here! This roasted butternut squash soup is super CREAMY yet LIGHT! This soup is so easy to make and tastes incredible. It’s the only butternut squash soup recipe you’ll ever need! Let’s cozy up with a bowl of warm, creamy butternut squash soup.
