Butternut Squash Soup with Coconut Milk
Slow Cooker Butternut Squash Sweet Potato Soup with Garlic is a vegan Crockpot soup win. Includes budget swap table. Ready in 4h 15m for autumn nights.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at cookingwithkendra.net.
Cooking tools:
- Slow cooker
- Immersion blender
- Skillet
- Stove
- Chef's knife
- Cutting board
- Peeler
- Measuring cup
- Measuring spoon
- Can opener
Ingredients
- 3 cups butternut squash, peeled and cubed
- 2 cups sweet potato, peeled and cubed
- 1 medium yellow onion, diced
- 6 cloves garlic, minced
- 4 cups vegetable broth
- 1 can (13.5 oz) full-fat coconut milk
- 2 tbsp olive oil
- 1 tsp salt
- 1/2 tsp black pepper
- 1/4 tsp ground cinnamon
- 1/4 tsp ground ginger
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