Easy Crock Pot Butternut Squash Soup


  • 3 large butternut squash
  • 2 white onions
  • 4 cloves of garlic
  • 3 tbsp butter
  • 2 cups veggie stock
  • 2 tbsp curry powder
  • 1 can full fat coconut milk
  • Salt & pepper to taste


Peel your squash and slice lengthwise down the middle. Scoop out the seeds and discard. Roughly chop into pieces and place in the crock pot. Peel and roughly chop the onions and also place in the crock pot. Add in garlic (minced), butter, stock and spices. Cook on low for 6-8 hours. Use a hand blender to puree the soup (or add it into a regular blender in batches). Stir in coconut milk and keep warm until dinnertime!