35+ Flavorful Valentine’s Day Squash Slow Cooker Recipes for a Cozy Celebration

Valentine’s Day is a time to celebrate love and connection, whether it’s with a partner, friends, or yourself.

And what better way to show love than by preparing a cozy, heartwarming meal?

Squash, with its naturally sweet and hearty flavors, is the perfect ingredient for creating dishes that are comforting, flavorful, and ideal for sharing.

Using a slow cooker for these recipes makes them even more special—set it and forget it, and you’ll be rewarded with the rich aromas of a lovingly prepared meal when you’re ready to serve.

Whether you’re looking for a romantic main course, a warming side dish, or even a sweet treat to end the evening, squash can be the star of the show.

In this collection, you’ll find over 35 Valentine’s Day recipes that use the slow cooker to bring out the best of this versatile vegetable.

From rich and creamy soups to hearty stews and indulgent desserts, these recipes are perfect for a stress-free, special celebration.

35+ Flavorful Valentine’s Day Squash Slow Cooker Recipes for a Cozy Celebration

Valentine’s Day is about making cherished memories, and food plays an essential part in creating a warm and inviting atmosphere.

With these 35+ slow cooker squash recipes, you can bring an extra touch of comfort, flavor, and love to your special day.

The beauty of slow cooking lies in its simplicity, allowing you to spend more time connecting with those you love and less time in the kitchen.

These recipes will not only make your Valentine’s Day meal effortless but will also add a touch of heartwarming sweetness and nourishment to your celebration.

So whether you opt for a spicy squash soup, a creamy risotto, or a sweet dessert, your slow cooker is ready to create dishes that will wow your taste buds and make the day unforgettable.

Sweet and Spicy Butternut Squash Stew

This hearty, comforting butternut squash stew is perfect for a cozy Valentine’s Day dinner. It’s packed with rich flavors and a touch of sweetness, complemented by a hint of spice that warms the soul. The slow cooker does all the work, allowing the ingredients to blend together for a beautifully balanced dish that pairs wonderfully with crusty bread or a side of rice.

Ingredients

• 1 medium butternut squash, peeled, seeded, and cubed
• 1 onion, finely chopped
• 2 carrots, peeled and sliced
• 2 cloves garlic, minced
• 1 can (15 oz) diced tomatoes
• 1 can (15 oz) coconut milk
• 1 tbsp maple syrup
• 1 tsp ground cinnamon
• 1/2 tsp cayenne pepper
• 1/2 tsp paprika
• 2 cups vegetable broth
• Salt and pepper, to taste
• Fresh cilantro, for garnish

Instructions

1. In the slow cooker, combine the butternut squash, onion, carrots, and garlic.
2. Pour in the diced tomatoes, coconut milk, and vegetable broth. Add the maple syrup, ground cinnamon, cayenne pepper, and paprika. Stir until well combined.
3. Season with salt and pepper to taste.
4. Cover and cook on low for 6–8 hours or on high for 3–4 hours, until the vegetables are tender and flavors meld together.
5. Before serving, garnish with fresh cilantro.

This dish’s warm, rich flavors create a delightful dinner experience that’s ideal for celebrating love and comfort. The combination of sweet and spicy makes it unique, and the slow-cooked vegetables are perfectly tender, giving you a taste that feels like a hug on a plate.

Garlic Parmesan Acorn Squash with Herbs

Garlic Parmesan acorn squash cooked slowly in the crockpot is a simple yet elegant choice for a Valentine’s Day side dish. The rich flavors of garlic, butter, and Parmesan cheese infuse the squash, while fresh herbs add a touch of sophistication. This dish can be served as an accompaniment to a main course or enjoyed on its own for a lighter, wholesome meal.

Ingredients

• 2 acorn squashes, halved and seeds removed
• 4 tbsp unsalted butter, melted
• 1/2 cup grated Parmesan cheese
• 2 cloves garlic, minced
• 1 tbsp fresh thyme leaves
• 1 tbsp fresh rosemary, chopped
• Salt and freshly ground black pepper, to taste

Instructions

1. Place the halved acorn squashes in the slow cooker, cut side up.
2. In a bowl, mix the melted butter with the garlic, thyme, rosemary, and Parmesan cheese.
3. Brush the garlic-Parmesan mixture generously over the cut sides of the squash halves. Sprinkle with salt and black pepper.
4. Cover and cook on low for 4–5 hours or on high for 2–3 hours, until the squash is tender and the flavors are fully infused.
5. Serve warm, garnished with extra thyme or rosemary if desired.

The slow-cooked squash absorbs the flavors beautifully, with the garlic and Parmesan offering a savory depth that’s hard to resist. The addition of herbs adds a fresh and aromatic element, making this dish perfect for a special dinner that’s both comforting and full of flavor.

Maple Cinnamon Spiced Squash and Quinoa

This warm, hearty dish combines the natural sweetness of squash with the nutty texture of quinoa and a hint of maple and cinnamon spice. Perfect for a romantic Valentine’s Day dinner, this recipe is both nutritious and comforting. It’s a unique take on a slow cooker side dish that’s sure to impress your loved one.

Ingredients

• 1 medium kabocha or buttercup squash, peeled, seeded, and diced
• 1 cup quinoa, rinsed
• 1 3/4 cups vegetable broth
• 1/4 cup pure maple syrup
• 1/2 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1/4 cup chopped pecans or walnuts
• 2 tbsp dried cranberries
• Salt and pepper, to taste
• Fresh parsley, for garnish

Instructions

1. Add the diced squash and rinsed quinoa to the slow cooker.
2. In a separate bowl, combine the vegetable broth, maple syrup, ground cinnamon, and nutmeg. Pour the mixture over the squash and quinoa.
3. Stir gently to ensure the squash and quinoa are well coated.
4. Cover and cook on low for 5–6 hours or on high for 2–3 hours, until the squash is tender and the quinoa is cooked through.
5. Stir in the chopped nuts and dried cranberries before serving.
6. Garnish with fresh parsley.

This dish embodies the flavors of warmth and sweetness, perfect for a Valentine’s Day celebration. The combination of maple and cinnamon creates a comforting aroma, while the texture of the quinoa and the added crunch from the nuts make each bite satisfying. The cranberries offer a subtle tartness that rounds out the dish beautifully.

Savory Stuffed Acorn Squash

This stuffed acorn squash recipe is an impressive yet simple dish, perfect for a Valentine’s Day meal that looks as good as it tastes. Filled with a mixture of quinoa, spinach, and a touch of feta, this dish is both savory and satisfying. The slow cooker ensures the squash becomes tender and infused with the flavors of the filling, making it an unforgettable main course or side dish.

Ingredients

• 2 acorn squashes, halved and seeds removed
• 1 cup cooked quinoa
• 1 cup fresh spinach, chopped
• 1/2 cup crumbled feta cheese
• 1/4 cup chopped walnuts or pecans
• 1/2 tsp garlic powder
• 1/2 tsp dried oregano
• Salt and pepper, to taste
• Olive oil, for brushing

Instructions

1. Brush the cut sides of the acorn squash with a bit of olive oil and sprinkle with salt and pepper.
2. In a large bowl, combine the cooked quinoa, chopped spinach, crumbled feta, walnuts, garlic powder, and dried oregano. Season with salt and pepper to taste.
3. Spoon the quinoa mixture into each acorn squash half, pressing down gently.
4. Place the stuffed acorn squashes in the slow cooker, cut side up.
5. Cover and cook on low for 4–5 hours or on high for 2–3 hours, until the squash is tender and the filling is warm.
6. Serve warm, drizzled with a touch of olive oil if desired.

This dish is a perfect blend of textures and flavors—sweet acorn squash, earthy spinach, creamy feta, and the crunch of nuts. It’s a meal that feels special and festive, perfect for a romantic dinner at home. The slow-cooked squash takes on a wonderful, natural sweetness that pairs beautifully with the savory, spiced filling.

Cinnamon Apple Squash Casserole

A heartwarming, sweet, and slightly tangy casserole that combines the best of winter squash with the comforting flavors of cinnamon and apple. This slow-cooker recipe is a wonderful way to celebrate Valentine’s Day with a touch of sweetness and a comforting texture. The combination of cinnamon-spiced squash and apples creates an irresistible side or a main dish that can easily be enjoyed on its own.

Ingredients

• 1 large butternut squash, peeled, seeded, and cubed
• 2 medium apples, peeled, cored, and sliced
• 1/2 cup chopped pecans or almonds
• 1/4 cup maple syrup
• 1 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 1/2 cup dried cranberries
• 1/2 cup unsweetened coconut flakes (optional)
• Salt, to taste

Instructions

1. In a large bowl, combine the cubed butternut squash, sliced apples, and chopped nuts. Add the maple syrup, ground cinnamon, and nutmeg, and toss until everything is well coated.
2. Pour the mixture into the slow cooker and spread evenly.
3. Cover and cook on low for 5–6 hours or on high for 2–3 hours, until the squash and apples are tender.
4. Stir in the dried cranberries and coconut flakes, and let it sit for an additional 10 minutes before serving.
5. Serve warm with an optional drizzle of maple syrup for extra sweetness.

The mix of sweet and savory flavors, with the natural sweetness of the squash and apples balanced by the warmth of cinnamon, makes this casserole a delightful dish for Valentine’s Day. The cranberries add a touch of tartness, while the nuts provide a satisfying crunch. It’s a dish that’s simple yet festive, perfect for a cozy evening at home.

Lemon Herb Squash with Chickpeas

This fresh and light dish is perfect for a Valentine’s Day that leans into the healthier side without compromising flavor. The lemon and herbs enhance the squash’s natural sweetness, while the chickpeas add a lovely texture and extra protein. Perfect as a side or a main vegetarian dish, this slow-cooked recipe is aromatic and full of vibrant flavors.

Ingredients

• 1 large acorn squash, peeled, seeded, and cubed
• 1 can (15 oz) chickpeas, drained and rinsed
• 2 tbsp olive oil
• 1 lemon, juiced and zested
• 2 tsp fresh thyme leaves
• 2 tsp fresh rosemary, chopped
• 1/2 tsp smoked paprika
• Salt and black pepper, to taste
• Fresh parsley, for garnish

Instructions

1. Place the cubed acorn squash and chickpeas into the slow cooker.
2. In a small bowl, whisk together the olive oil, lemon juice and zest, thyme, rosemary, smoked paprika, salt, and pepper.
3. Pour the mixture over the squash and chickpeas and stir until evenly coated.
4. Cover and cook on low for 4–5 hours or on high for 2–3 hours, until the squash is tender.
5. Before serving, garnish with fresh parsley.

This dish is bright and zesty, with a perfect balance of lemony freshness and earthy herbs. The chickpeas add a hearty texture, making it ideal for a filling main course or a side to complement a romantic main dish. The slow-cooking process ensures the flavors infuse throughout, making each bite both refreshing and satisfying.

Maple Balsamic Roasted Squash and Brussels Sprouts

This elegant side dish brings a touch of sweetness and a hint of tanginess that’s perfect for a Valentine’s Day meal. The slow cooker allows the flavors to meld beautifully, creating a dish that’s full of depth and richness. With caramelized edges and a satisfying combination of roasted squash and Brussels sprouts, it’s a dish that celebrates both heart and flavor.

Ingredients

• 1 medium butternut squash, peeled, seeded, and cubed
• 2 cups Brussels sprouts, trimmed and halved
• 1/4 cup maple syrup
• 2 tbsp balsamic vinegar
• 3 tbsp olive oil
• 1/2 tsp ground cinnamon
• Salt and black pepper, to taste
• 1/4 cup chopped pecans or walnuts
• Fresh thyme, for garnish

Instructions

1. Place the butternut squash and Brussels sprouts in the slow cooker.
2. In a bowl, whisk together the maple syrup, balsamic vinegar, olive oil, ground cinnamon, salt, and black pepper.
3. Pour the dressing over the vegetables and stir to coat evenly.
4. Cover and cook on low for 4–5 hours or on high for 2–3 hours, until the squash is tender and the Brussels sprouts are caramelized.
5. Stir in the chopped nuts before serving.
6. Garnish with fresh thyme and serve warm.

The combination of sweet maple and tangy balsamic creates a perfect balance, while the nuts add texture and depth to each bite. This dish is simple but elevated, making it an ideal addition to a Valentine’s Day celebration that’s both nutritious and full of flavor. The slow-cooking process ensures that every bite is infused with the delicious blend of sweet, tangy, and nutty flavors.

Coconut Lime Squash and Chickpea Stew

This vibrant, tropical-inspired stew makes a perfect Valentine’s Day main course or hearty side. With the sweetness of squash, the creaminess of coconut milk, and a citrusy pop of lime, it’s an exotic twist that’s both comforting and refreshing. The addition of chickpeas makes it protein-rich and satisfying, perfect for a plant-based meal.

Ingredients

• 1 large kabocha or buttercup squash, peeled, seeded, and cubed
• 1 can (15 oz) chickpeas, drained and rinsed
• 1 can (13.5 oz) full-fat coconut milk
• 1/2 cup diced red bell pepper
• 2 tbsp lime juice
• 1 tbsp lime zest
• 1 tsp ground turmeric
• 1/2 tsp ground cumin
• 1/4 tsp chili flakes (optional)
• Salt and pepper, to taste
• Fresh cilantro, for garnish

Instructions

1. Add the cubed squash, chickpeas, red bell pepper, and coconut milk to the slow cooker.
2. Stir in the lime juice, lime zest, turmeric, cumin, and chili flakes. Season with salt and pepper to taste.
3. Cover and cook on low for 5–6 hours or on high for 2–3 hours, until the squash is tender and the flavors are melded.
4. Before serving, garnish with fresh cilantro and a lime wedge for an extra burst of flavor.

This stew is tropical, refreshing, and full of layers of flavor. The coconut milk adds a velvety richness, while the lime juice and zest provide a bright contrast that lifts the dish. The warm spices infuse the squash and chickpeas with a subtle, complex flavor. Perfect for a special dinner that’s cozy yet full of tropical flair.

Garlic Herb Stuffed Spaghetti Squash

This dish is an impressive and hearty option for a romantic Valentine’s Day dinner. The spaghetti squash becomes tender and absorbs the fragrant blend of garlic, herbs, and Parmesan cheese as it slow-cooks. Stuffed with a delightful mix of spinach and herbs, this dish is perfect for showcasing the versatility of squash while maintaining a light yet satisfying feel.

Ingredients

• 1 large spaghetti squash, halved and seeds removed
• 3 tbsp olive oil
• 3 cloves garlic, minced
• 1 cup fresh spinach, chopped
• 1/2 cup grated Parmesan cheese
• 1/2 tsp dried oregano
• 1/2 tsp dried basil
• Salt and black pepper, to taste
• Fresh parsley, for garnish

Instructions

1. Drizzle the cut sides of the spaghetti squash with 1 tbsp of olive oil and sprinkle with salt and black pepper.
2. In a bowl, combine the remaining olive oil, minced garlic, chopped spinach, Parmesan cheese, dried oregano, and basil.
3. Fill the center of each squash half with the garlic herb mixture.
4. Place the stuffed squash halves in the slow cooker, cut side up.
5. Cover and cook on low for 6–7 hours or on high for 3–4 hours, until the squash strands are tender and the filling is warm and infused with flavor.
6. Serve warm, garnished with fresh parsley.

This stuffed spaghetti squash is a perfect blend of flavors and textures, with the slight sweetness of the squash contrasting with the garlicky, cheesy filling. The slow cooking method ensures the flavors meld beautifully, making this dish ideal for a Valentine’s Day meal that’s light yet full of comforting flavors. It’s a dish that feels special, perfect for sharing with someone you love.

Cinnamon Ginger Squash Porridge

For a warm and comforting Valentine’s Day breakfast or brunch, this cinnamon ginger squash porridge is a delightful twist on traditional oatmeal. The slow-cooked combination of butternut squash, spices, and creamy coconut milk creates a dish that’s hearty and aromatic. Top it with nuts and a drizzle of honey for a special touch.

Ingredients

• 2 cups peeled and cubed butternut squash
• 1 cup steel-cut oats
• 4 cups unsweetened almond or coconut milk
• 1/2 tsp ground cinnamon
• 1/4 tsp ground ginger
• 1/4 tsp ground nutmeg
• 1/4 cup maple syrup or honey
• 1/2 cup chopped pecans or walnuts
• Fresh banana slices and a sprinkle of chia seeds for topping (optional)

Instructions

1. Add the butternut squash, steel-cut oats, and coconut milk to the slow cooker.
2. Stir in the ground cinnamon, ginger, and nutmeg. Season with a touch of salt to balance the flavors.
3. Cover and cook on low for 6–7 hours or on high for 3–4 hours, until the oats are tender and the squash has broken down into a creamy consistency.
4. Stir in the maple syrup or honey for a touch of sweetness.
5. Serve warm, topped with chopped nuts, banana slices, and a sprinkle of chia seeds.

This porridge is a cozy and indulgent breakfast that’s perfect for a leisurely Valentine’s Day morning. The combination of sweet, spiced squash with creamy oats creates a warm, satisfying dish that pairs perfectly with a hot cup of coffee or tea. It’s a healthy yet indulgent way to start the day and show someone you care.

Lemon Herb Squash and Mushroom Risotto

This lemon herb squash and mushroom risotto is a deliciously creamy and vibrant dish that will elevate your Valentine’s Day dinner. With the slow cooker taking care of the cooking process, the flavors of squash, mushrooms, and herbs meld together perfectly, making this dish a comforting yet sophisticated choice.

Ingredients

• 1 medium butternut or acorn squash, peeled, seeded, and cubed
• 1 cup Arborio rice
• 2 cups vegetable broth
• 1 cup sliced mushrooms (such as cremini or button mushrooms)
• 1/2 cup grated Parmesan cheese
• 1/4 cup white wine (optional)
• 2 tbsp olive oil
• 1 tsp dried thyme
• 1/2 tsp dried rosemary
• Zest of 1 lemon
• 2 tbsp lemon juice
• Salt and black pepper, to taste
• Fresh parsley, for garnish

Instructions

1. Add the cubed squash, Arborio rice, sliced mushrooms, vegetable broth, and white wine to the slow cooker.
2. Stir in the olive oil, dried thyme, and rosemary. Season with salt and black pepper.
3. Cover and cook on low for 4–5 hours or on high for 2–3 hours, until the rice is tender and the squash is soft and infused with flavor.
4. Stir in the grated Parmesan cheese, lemon zest, and lemon juice.
5. Serve warm, garnished with fresh parsley.

This risotto is rich, creamy, and full of layers of flavor. The squash adds a subtle sweetness that pairs perfectly with the tangy lemon and earthy herbs. It’s the perfect main course for a romantic Valentine’s Day dinner that’s both comforting and elegant.

Spicy Squash and Black Bean Chili

For a Valentine’s Day dinner with a bold twist, this spicy squash and black bean chili is both hearty and packed with flavors. The combination of roasted squash, smoky spices, and tender black beans makes for a delicious dish that’s perfect for a cozy night in. Serve it with avocado, cilantro, and a squeeze of lime for a touch of freshness.

Ingredients

• 1 medium butternut or kabocha squash, peeled, seeded, and cubed
• 1 can (15 oz) black beans, drained and rinsed
• 1 can (14 oz) diced tomatoes
• 1 large onion, chopped
• 2 cloves garlic, minced
• 1 tbsp chili powder
• 1/2 tsp ground cumin
• 1/4 tsp cayenne pepper (adjust to taste)
• 1/2 tsp smoked paprika
• Salt and black pepper, to taste
• 2 tbsp olive oil
• 1/4 cup chopped fresh cilantro
• 1 avocado, sliced, for serving
• Lime wedges, for garnish

Instructions

1. In a large bowl, mix the cubed squash, black beans, diced tomatoes, chopped onion, and minced garlic.
2. Add the chili powder, ground cumin, cayenne pepper, smoked paprika, salt, and black pepper. Drizzle with olive oil and mix until well combined.
3. Transfer the mixture to the slow cooker and cover.
4. Cook on low for 6–7 hours or on high for 3–4 hours, until the squash is tender and the flavors are well infused.
5. Serve warm, topped with chopped cilantro, avocado slices, and a squeeze of lime.

This chili is rich, hearty, and full of bold flavors that warm you from the inside out. The sweetness of the squash contrasts perfectly with the smoky spices, while the black beans provide protein and texture. It’s a perfect dish for celebrating Valentine’s Day with a little heat and a lot of heart.

Rosemary Garlic Squash and Potato Medley

This rosemary garlic squash and potato medley is a perfect Valentine’s Day side dish that combines heartwarming flavors with a beautiful presentation. Slow-cooked to perfection, the squash and potatoes absorb the aromatic blend of rosemary and garlic, creating a side dish that’s rich and comforting. It pairs well with a variety of main courses and is sure to delight the senses.

Ingredients

• 1 large butternut or acorn squash, peeled, seeded, and cubed
• 2 medium potatoes, peeled and cubed
• 4 cloves garlic, minced
• 2 tbsp olive oil
• 1 tbsp fresh rosemary, finely chopped (or 1 tsp dried rosemary)
• 1/2 tsp ground black pepper
• Salt, to taste
• Fresh parsley, for garnish

Instructions

1. Place the cubed squash and potatoes in the slow cooker.
2. In a bowl, mix the minced garlic, olive oil, chopped rosemary, black pepper, and a pinch of salt.
3. Pour the garlic herb mixture over the squash and potatoes, tossing to coat evenly.
4. Cover and cook on low for 5–6 hours or on high for 2–3 hours, until the squash and potatoes are tender and infused with the garlic and rosemary flavors.
5. Serve warm, garnished with fresh parsley.

This dish is a delightful combination of flavors, with the earthy sweetness of the squash balanced by the hearty texture of potatoes and the aromatic touch of garlic and rosemary. The slow cooker method ensures that each bite is infused with a perfect blend of seasonings, making it an ideal side dish for a special meal.

Creamy Squash and Spinach Pasta

A rich and creamy pasta dish with a velvety texture and a hint of sweetness, this squash and spinach pasta is perfect for a romantic Valentine’s Day dinner. The slow-cooked squash becomes tender and purees into a luscious sauce that pairs beautifully with al dente pasta and fresh spinach. This dish is both satisfying and elegant, perfect for a cozy, love-filled evening.

Ingredients

• 1 medium butternut squash, peeled, seeded, and cubed
• 3/4 cup heavy cream or coconut cream
• 1/2 cup grated Parmesan cheese (or a dairy-free alternative)
• 1 lb pasta of your choice (such as fettuccine or spaghetti)
• 2 cups fresh spinach, chopped
• 1 tsp ground nutmeg
• Salt and black pepper, to taste
• 2 tbsp olive oil
• Optional: red pepper flakes for a bit of heat

Instructions

1. Place the cubed butternut squash in the slow cooker and add the olive oil, ground nutmeg, salt, and black pepper.
2. Cover and cook on low for 5–6 hours or on high for 3–4 hours, until the squash is tender and mashable.
3. Once cooked, use a fork or potato masher to mash the squash directly in the slow cooker. Stir in the heavy cream and Parmesan cheese until the sauce is smooth and creamy.
4. In a separate pot, cook the pasta according to the package instructions. Drain and set aside.
5. Stir the chopped spinach into the sauce until wilted.
6. Add the cooked pasta to the slow cooker and toss until coated with the sauce.
7. Serve warm, topped with extra Parmesan and a sprinkle of red pepper flakes for a touch of heat.

This creamy squash and spinach pasta is rich, indulgent, and full of layers of flavor. The sweetness of the squash combined with the creamy texture and the slight bitterness of spinach makes it an irresistible dish that feels gourmet but is easy to make with the help of the slow cooker. Perfect for a Valentine’s Day meal that’s cozy, comforting, and full of love.

Spicy Thai Squash Soup

This spicy Thai squash soup is a bold, flavorful, and exotic option for a Valentine’s Day dinner. Infused with Thai flavors like lemongrass, ginger, and chili, the soup offers a warm, comforting, and slightly spicy experience that will bring an exciting twist to your holiday meal. The squash provides a creamy base, balanced by the spicy and aromatic ingredients.

Ingredients

• 1 large butternut squash, peeled, seeded, and cubed
• 1 can (14 oz) coconut milk
• 4 cups vegetable broth
• 2 tbsp red curry paste
• 1 tbsp fresh ginger, grated
• 1 stalk lemongrass, trimmed and cut into large pieces
• 2 tbsp lime juice
• 1/2 tsp ground turmeric
• Salt and black pepper, to taste
• Fresh cilantro and lime wedges, for garnish
• Optional: sliced red chili for extra heat

Instructions

1. Place the cubed squash, coconut milk, vegetable broth, red curry paste, grated ginger, lemongrass, and turmeric in the slow cooker.
2. Season with a pinch of salt and black pepper.
3. Cover and cook on low for 6–7 hours or on high for 3–4 hours, until the squash is tender and the flavors have melded together.
4. Remove the lemongrass stalks and blend the soup until smooth using an immersion blender or by carefully transferring in batches to a blender.
5. Stir in the lime juice and adjust seasoning if necessary.
6. Serve warm, garnished with fresh cilantro, lime wedges, and sliced red chili for a spicy kick.

This soup is both hearty and flavorful, with the richness of coconut milk and the brightness of lime creating a balanced, complex profile. The slow cooker makes it easy to let the flavors infuse, resulting in a dish that’s perfect for a romantic and slightly adventurous Valentine’s Day meal.

Note: More recipes​ are coming soon!