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This butternut squash soup slow cooker recipe is both paleo and whole 30 friendly. Sit back and enjoy the aroma of this healthy comfort food.

Slow Cooker Butternut Squash Soup (Paleo,Whole30)


  • Author: Fit Slow Cooker Queen
  • Prep Time: 20 mins
  • Cook Time: 3 hours
  • Total Time: 3 hours 20 mins
  • Yield: 6 servings 1x

Description

Regardless of the quantity, use a 2:1 ratio of squash to potatoes


Scale

Ingredients

  • 2 lb butternut squash, peeled & diced
  • 1 lb sweet potatoes or potatoes, peeled & diced (Jorik’s original recipe uses Idaho potatoes)
  • 1 celery stalk, diced
  • 15 ounces coconut milk
  • 68 pieces bacon, cooked & crumbled (split into 2 halves)
  • 3 tbsp fresh cilantro
  • 1 tbsp curry
  • 1 tsp salt
  • 1 tsp pepper
  • 1/2 tsp cumin
  • 1/4 tsp nutmeg
  • 2 chicken bouillon cubes (Jorik’s original recipe)

Instructions

  1. Add butternut squash, potatoes, half of the bacon crumbles, fresh cilantro, curry, salt, pepper, cumin and nutmeg to the slow cooker.
  2. If you are following Jorik’s original recipe then add in the 2 chicken bouillon cubes as well.
  3. Add enough water to cover the ingredients.
  4. Cook HIGH 2-3 hours/LOW 4-6 or until butternut squash and potatoes are tender.
  5. Using a blender or food processor, blend down soup to desired consistency.
  6. Stir in coconut milk.
  7. Top each bowl with remaining crumbled bacon.