Ingredients:

  • 2 lb butternut squash, peeled, seeded, and cubed
  • 5 oz yellow onion, diced
  • 3 cloves garlic, minced
  • 1 tbsp fresh ginger, grated
  • 5 oz carrot, diced
  • 2 tbsp mild curry powder
  • 1 tsp ground cumin
  • 1/2 tsp ground turmeric
  • 1 tsp kosher salt
  • 1/2 tsp black pepper
  • 4 cups low-sodium vegetable broth
  • 1 can (13.5 fl oz) full-fat coconut milk
  • 1 tbsp olive oil

Instructions:

  1. Sauté the diced onion and carrots in olive oil in a pan until translucent, or place the raw onion, carrots, garlic, and ginger directly into the slow cooker.
  2. Add the cubed butternut squash on top of the aromatics.
  3. Sprinkle the curry powder, cumin, turmeric, salt, and pepper over the vegetables and stir to coat.
  4. Pour in the vegetable broth, ensuring the vegetables are mostly submerged.
  5. Cover and cook on High for 3–4 hours or Low for 6–8 hours until the squash is fork-tender.
  6. Switch the slow cooker to the Warm setting, pour in the coconut milk, and stir.
  7. Use an immersion blender to process the soup directly in the pot until the texture is velvety and smooth.