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Butternut Squash Slow Cooker Soup

20 minutes
4-8 hours
6 servings
6-10 Grams


  • 1 Tbsp olive oil
  • 1 Medium yellow onion (diced)
  • 2 Medium butternut squash
  • 2 Cups low sodium vegetable broth 2 Scoops BiPro RENEWTM Unflavored
  • 1/2 tsp nutmeg
  • 1/2 tsp black pepper
  • 1/4 tsp cayenne pepper
  • 1/2 tsp garlic powder
  • 3/4 Cup light coconut milk


1.    In a frying pan, add olive oil and onion. Cook until onion is translucent and soft, 8-10 minutes.
2.    Trim the ends off the butternut squash and peel with a vegetable peeler. Cut lengthwise and scoop out seeds. Cut into 1 in. cubes and transfer to slow cooker
3.    Add cooked onions, broth, and seasonings to the slow cooker
4.    Cook on low for 6-8 hours or high for 3-4 hours until squash is tender
5.    Add coconut milk and BiPro RENEW to the cooker and puree the soup with an immersion blender OR carefully transfer to a food processor and blend in batches.
6.    Soup will be thick, add water as needed to reach desired consistency

In This Recipe

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