AuthorRachelCategory,

Who doesn't love a good slow cooker recipe? This warm butternut squash soup is the perfect complement to any meal! It is so nourishing and warming. I like to top this with roasted pumpkin seeds and plain coconut yogurt. Use pre-sliced butternut squash cubes (fresh or frozen) to save time.

One serving is equal to approximately 1.5 cups of soup.

Refrigerate leftovers in an airtight container up to 5 to 7 days or freeze if longer.


slow cooker butternut squash and ginger soup, hormone balancing soup

Yields5 Servings
Total Time4 hrs

 8 cups Butternut Squash, peeled, chopped
 1 ½ tbsp Ginger, peeled and grated
 1 tbsp Curry Powder
 3 cups Vegetable Broth
 2 tbsp Apple Cider Vinegar
 1 tsp Sea Salt

1

Combine all ingredients into the slow cooker. Cook on high for 3 to 4 hours, or on low for 6 hours.

2

Using a handheld blender, blend the soup until smooth or until desired consistency is reached. Divide into bowls and adjust salt to taste if needed. Enjoy!

 

Ingredients

 8 cups Butternut Squash, peeled, chopped
 1 ½ tbsp Ginger, peeled and grated
 1 tbsp Curry Powder
 3 cups Vegetable Broth
 2 tbsp Apple Cider Vinegar
 1 tsp Sea Salt

Directions

1

Combine all ingredients into the slow cooker. Cook on high for 3 to 4 hours, or on low for 6 hours.

2

Using a handheld blender, blend the soup until smooth or until desired consistency is reached. Divide into bowls and adjust salt to taste if needed. Enjoy!

Slow Cooker Butternut Squash + Ginger Soup
IngredientsDirections