Recipe of the Month: Slow Cooker Butternut Squash Soup

In the fall, when the schedule is as hectic as ever, there is nothing I love more than coming home to a meal that is already cooked for me. Using a slow cooker is a life-saver, not to mention the fact that it makes your house smell absolutely incredible. Butternut squash soup is one of my favorite slow cooker recipes for the fall: it makes a great lunch or snack by itself or you can pair it with a serving of protein for a delicious, warm, comforting dinner. Prep only takes fifteen minutes… the slow cooker does the rest of the work. Definitely a winner in my book.


PREP TIME: 15 minutes

butternut squash soup












  • 16 oz (1/2 small) butternut squash, halved, seeds removed
  • 16 oz (1/2) buttercup or kobacha squash, halved, seeds removed but not peeled
  • 2 large shallot, quartered
  • 2 cup chicken or vegetable broth
  • 3/4 cup light coconut milk
  • pinch nutmeg
  • optional garnish: drizzle coconut milk, chives, pepitas


  1. Place the squash, shallots and broth in the slow cooker.
  2. Cook on low for 8 hours or high 4 hours, until soft and cooked through, a knife should easily be inserted.
  3. Remove squash from skin and discard the peel.
  4. Stir in coconut milk and nutmeg.
  5. Blend in a blender or using an immersion blender.
  6. Season to taste with salt and pepper and garnish with more coconut milk and chives, if desired. 


Yield: 4 servings, Serving Size: 1 1/4 cup

Amount Per Serving:

Calories: 152

Fat: 3g

Carbohydrates: 35g

Protein: 3g

Hannah Giangaspro, Exercise Science and Nutrition Intern

Hannah Giangaspro, Exercise Science and Nutrition Intern


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