Ingredients:

  • 1 medium butternut squash (about 2 lbs / 900g), peeled, seeded, and cubed
  • 1 large onion (about 8 oz / 225g), chopped
  • 2 carrots (about 4 oz / 115g), peeled and chopped
  • 2 celery stalks (about 4 oz / 115g), chopped
  • 4 cloves garlic, minced
  • 4 cups (32 fl oz / 950ml) vegetable broth (or chicken broth for a richer flavor)
  • 1 teaspoon ground ginger
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon ground cloves
  • 1/2 teaspoon salt (or to taste)
  • 1/4 teaspoon black pepper (or to taste)
  • 1/2 cup (4 fl oz / 120ml) heavy cream (or coconut milk for a dairy-free option)
  • Optional garnishes: toasted pumpkin seeds, croutons, a swirl of cream, fresh sage leaves

Instructions:

  1. Peel, seed, and cube the butternut squash. Chop the onion, carrots, and celery. Mince the garlic.
  2. Add the butternut squash, onion, carrots, celery, garlic, vegetable broth, ginger, nutmeg, cinnamon, cloves, salt, and pepper to the slow cooker.
  3. Cover and cook on low for 6-8 hours or on high for 3-4 hours, or until the squash is very tender.
  4. Carefully blend the soup until smooth using an immersion blender directly in the slow cooker. Alternatively, transfer the soup in batches to a regular blender (be careful, hot liquids expand!).
  5. Stir in the heavy cream (or coconut milk). Taste and adjust seasonings as needed.
  6. Ladle into bowls and garnish with toasted pumpkin seeds, croutons, a swirl of cream, or fresh sage leaves, if desired.