Spicy Squash Soup Crock Pot
Cozy up with a bowl of Spicy Squash Soup Crock Pot, a flavorful, nutrient-packed recipe perfect for chilly evenings. This velvety soup combines roasted butternut squash, aromatic garlic, and fresh ginger with warm spices like cumin and curry powder, all gently simmered in a crock pot to create a fragrant dish with minimal effort. Coconut milk adds a rich creaminess, while a touch of lime juice brightens the flavor, and red pepper flakes bring a subtle, satisfying heat. Garnished with fresh cilantro, this healthy and comforting vegan soup is ideal for meal prep or feeding a crowd. Ready in just 20 minutes of prep and slow-cooked to perfection, it’s your ultimate one-pot recipe for effortless indulgence. Perfect keywords: spicy squash soup, crock pot recipe, vegan comfort food, butternut squash soup.
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Recipe Information
Ingredients
- 2 pounds Butternut squash
- 1 large Yellow onion
- 3 large Garlic cloves
- 1 tablespoon Fresh ginger
- 13.5 ounces Coconut milk
- 4 cups Vegetable broth
- 2 tablespoons Olive oil
- 1 teaspoon Ground cumin
- 1 teaspoon Curry powder
- 0.5 teaspoon Red pepper flakes
- 1.5 teaspoons Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Lime juice
- 2 tablespoons Cilantro
Instructions
Peel the butternut squash, remove seeds, and cut into 1-inch cubes. Dice the yellow onion. Mince the garlic and fresh ginger.
Heat the olive oil in a skillet over medium heat. Add the onion and sauté for 3-4 minutes until softened. Add the garlic and ginger, and cook for an additional 1-2 minutes until fragrant.
Transfer the sautéed onion, garlic, and ginger mixture to the crock pot. Add the cubed butternut squash, vegetable broth, ground cumin, curry powder, red pepper flakes, salt, and black pepper.
Cover the crock pot with its lid and cook on HIGH for 4 hours or LOW for 6-8 hours, until the butternut squash is very tender.
Once the squash is tender, use an immersion blender to puree the soup directly in the crock pot until it is smooth and creamy. If you don't have an immersion blender, carefully transfer the soup in batches to a blender, then return to the crock pot.
Stir in the coconut milk and lime juice until fully incorporated. Taste and adjust seasoning if necessary.
Ladle the soup into bowls and garnish with fresh chopped cilantro. Serve hot and enjoy!
Nutrition Facts
Calories |
1233 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 38.8 g | 50% | |
| Saturated Fat | 6.7 g | 34% | |
| Polyunsaturated Fat | 5.5 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 6574 mg | 286% | |
| Total Carbohydrate | 215.9 g | 79% | |
| Dietary Fiber | 44.9 g | 160% | |
| Total Sugars | 66.4 g | ||
| Protein | 29.0 g | 58% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 631 mg | 49% | |
| Iron | 14.3 mg | 79% | |
| Potassium | 5114 mg | 109% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
