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Slow Cooker Butternut Squash Soup

6-10 Grams


  • 1 T olive oil
  • 1 medium yellow onion, diced
  • 2 medium butternut squash
  • 2 cups low sodium vegetable broth
  • 2 scoops BiPro Renew Unflavored
  • 1 tsp salt
  • 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, 8-10min.
2.    Trim the ends off the butternut squash and peel with a vegetable peeler. Cut lengthwise and scoop out seeds. Cut into 1in cupes and transfer to slow cooker
3.    to the slow cooker add: cooked onions, broth, and seasonings
4.    Cook on low for 6-8hrs or high for 3-4 hrs 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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