Meatless Monday: Butternut Squash Soup

We’ve subscribed to Meatless Mondays! I was eating meatless on many nights of the week when I was single, but it when you live with a man, the need for meat at every meal seems almost mandatory. If I ever made anything vegetarian, I never seemed to fill him up enough and by 8pm he’d be ravaging our cupboards for a snack.

But not only is this butternut squash soup EASY, its made in the crock pot (did I say easy?), but its very hearty (or “meaty” as my boyfriend described it). I also made chunky homemade croutons to round it all off.

butternut squash soup

Crock Pot Spiced Butternut Squash Soup

Approx 5 hearty bowls worthbutternut squash soup

  • 1 butternut squash peeled (approx 2lbs)
  • 2 carrots
  • 1 stalk of celery
  • 1 onion
  • 1 apple
  • 2 cloves of garlic
  • 1 vegetible stock cube
  • 3 cups water
  • 1 can coconut milk
  • 1/2 Tsp Cinnamon
  • 1/2 Tsp powdered ginger
  • 1/2 Tsp coarse ground pepper
  • 1/2 Tsp red chili flakes
  • 1/4 Tsp cloves

butternut squash soup


Coarsely chop the first 6 veggie ingredients, and throw in the crockpot – I did this the night before. Turn the crockpot on low and add the water and stock cube, let simmer for 8-10 hours (my boyfriend works from home and he said the amazing smell was torture all day – tee hee!). When you get home from work/ a nice crisp fall walk/ Sunday errands, your veggies will be nice and soft. Add the can of coconut milk and puree with a hand blender (or dish into stand up blender in batches). Add all spices and blend until smooth. ¬†That’s it! I swear!

If you don’t have coconut milk you can use any type of dairy alternative like cream or yogurt, just make sure the temperature isn’t too high or it might curdle. Also, if you’re not fond of too much spice, just don’t add it all, or try a curry powder instead (I think I’ll try that next time).

butternut squash soup

Herbed Garlic Croutons

  • 1 loaf of french or chiabatta bread
  • dried oregano
  • dried basil
  • pepper
  • powdered garlic
  • salt
  • olive oil


Cut up the bread into cubes of desired size (mine were jumbo) and place in a bowl and leave it on the counter during the day (or overnight). Set the oven to 350F and spread the cubes out on a baking sheet, drizzle with olive oil and shake remaining herbs and spices until they’re coated nicely. Toss em in the oven for about 10-15 mins, take them out flip them a bit and toss them back in for another 5-10. Keep an eye on them as all ovens run differently and bread will toast quicker if the pieces are smaller. Voila!



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