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Ready in the slow cooker or on the stovetop, this vegan butternut squash soup is a delicious hands-off recipe perfect for cold fall or winter weeknights. Be ready for your house to smell heavenly with punchy garlic, sweet Granny smith apple, and cozy fresh thyme.
save this recipe!When you have limited ingredients or a lack of energy, dinner can seem impossible. That’s where a slow-cooker butternut squash soup comes in!
All you have to do is throw everything for this vegan dinner into a crock pot and blend. And don’t worry if you don’t have a slow cooker; I’ve also included instructions for making it in just 30 minutes on the stovetop!
Reader rating
“This soup is tasty and warm and perfect for chilly, lazy days. The flavors are great and I love the addition of coconut milk, both within and on top of it as a garnish. Great call!” —Tiffany
Key Ingredients
This is just an overview; jump to the recipe card for full measurements!
- Butternut Squash: Once diced, it should amount to about four or five cups (you can buy precut to save on time)
- Vegetable Broth: I like the low-sodium option or homemade veggie broth.
- Granny Smith Apple: It may sound weird, but the apple brings so much magic. No need to peel it–the peel contains pectin that thickens the soup.
- Coconut Milk: I prefer coconut milk to keep it vegan, but you could also use cream cheese or heavy cream.
- Garlic, Onion, Thyme
make it a full dinner
You might be unsure what to serve with soup, but here’s the thing: soup goes with everything! My favorite pairing is this fall farro salad!
Easy Vegan Butternut Squash Soup (Slow Cooker or Stove)
Ingredients
- 1 medium butternut squash, about 4 to 5 cups diced
- 2 cups vegetable broth, 480 mL
- 4 cloves garlic, peeled
- 1 medium white onion, diced
- 1 granny smith apple, diced
- ½ tsp salt
- ¼ tsp black pepper
- 1 bunch fresh thyme, about 5 to 6 sprigs
- 1 13-oz can coconut milk
Instructions
- Butternut: Peel, deseed, and dice butternut.
- Assemble: Add butternut to slow cooker along with everything except the coconut milk.
- Cook: Stir to combine then cook for 6 to 8 hours on low, or 2 to 4 hours on high. Soup is ready when butternut is easily mashed with a fork.
- Blend: Pick out the sprigs of thyme. Use a handheld immersion blender to puree the soup (alternatively, carefully transfer to a countertop blender and puree).
- Serve: Stir in coconut milk and serve, optionally drizzling more coconut milk over soup after ladling into bowls.
Notes
Nutrition
Nutrition information calculated by Sarah Bond, degreed nutritionist.
did you make this?Leave a comment below and tag @liveeatlearn on social media! I love seeing what you’ve made!
I am allergic to anything coconut. Do you have a suggestion for substitute? Thanks
If you are not dairy-free you could use heavy cream or even some cream cheese. If you prefer to avoid dairy you can make a cashew cream and stir that in by blending cashews and water.
I don’t have fresh thyme can I use dried and how much?
Whenever you replace fresh herbs with dried herbs, just use one third that the recipe calls for 🙂
We added some cumin to a bit more flavour – winner!
Glad you enjoyed it Leslie, a little extra cumin sounds delicious!
My family loved this! This is my fave soup I’ve made so far! The coconut milk really added an amazing and creamy kick to it.
So pumped to hear it’s your new favorite soup, and bonus that your family loved it!