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Crockpot Butternut Squash Soup

Crockpot Butternut Squash Soup
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A creamy, halal-friendly Crockpot Butternut Squash Soup that is healthy, gluten-free, and perfect for chilly autumn days. This recipe uses coconut milk for a rich texture and lemon juice for acidity, making it a soul-warming meal with minimal prep.

Ingredients

Scale

3 lbs Butternut Squash
4 cups Halal Chicken Broth
1 medium Yellow Onio
2 medium Carrots
3 cloves Garlic
1 cup Coconut Milk
1 tbsp Lemon Juice
1/4 tsp Ground Nutmeg
To taste Salt & Black Pepper

Instructions

  1. Peel and cube the butternut squash into 1-inch pieces. Chop the onion, dice the carrots, and mince the garlic cloves
  2. Place the squash, onions, carrots, and garlic into the slow cooker. Pour the halal chicken broth over the vegetables
  3. Stir in the nutmeg, salt, and black pepper. Ensure the vegetables are mostly submerged in the liquid
  4. Cover the slow cooker with its lid. Set it to Low for 6 to 8 hours or High for 3 to 4 hours. The squash should be fork-tender
  5. Use an immersion blender directly in the pot. Blend until the soup is completely smooth
  6. Stir in the coconut milk and the fresh lemon juice
  7. Taste the soup and add more salt or pepper if necessary

Notes

Use vegetable broth for a vegan option.

Lemon juice replaces vinegar or wine to keep the recipe halal while providing necessary acidity.

Store leftovers in an airtight container in the refrigerator for up to five days or freeze for up to three months.

For deeper flavor, roast the squash in the oven for 20 minutes before adding it to the crockpot.

If you do not have an immersion blender, use a standard blender in small batches, taking care with hot liquids.

Nutrition

Find it online: https://fabiloustaste.com/crockpot-butternut-squash-soup/