Slow cooker creamy dairy free Butternut Squash Soup

PennyBy Penny  , , ,   

September 29, 2017

A nice warming autumnal soup

  • Prep: 20 mins
  • Cook: 4 hrs


2 cups vegetable stock

2 cloves minced garlic

1 diced carrot

1 green apple diced

1 peeled and chopped butternut squash

fresh sage

1 diced onion

Salt and black pepper to taste

Good pinch of cayenne

Cinnamon and nutmeg to taste

1/2 cup coconut milk


1Put the vegetable stock, garlic, carrot, apple, butternut squash, sage, onion, salt, pepper, cayenne, cinnamon and nutmeg into the slow cooker.

2Stir well

3Cook for 6-8 hours on low,

43-4 hours on high

5Remove the sage.

6Stir through the coconut milk.

7Use a stick blender and whizz until you get the consistency you like

8Taste and adjust seasoning

9Serve with another swirl of coconut cream on the top


6 Reviews

Joanna Fell

September 29, 2017

Jeanette Taylor Isted

Titch Sharon

September 29, 2017

I made a spicy one yesterday it’s yum

Kat Armstrong

September 29, 2017

Janice Shaw x

Mel Berryman

September 29, 2017

Rebecca Curley

Marc Burnham

September 29, 2017

Jennifer Oswald

Louise W-Holland

September 29, 2017

Deborah Austin