Go Back
–+ servings
A bowl of creamy orange soup garnished with a swirl of cream and fresh herbs, with a spoon resting inside, on a green surface.
Print Recipe
4.85 from 13 ratings

Easy Vegan Butternut Squash Soup (Slow Cooker or Stove)

This cozy vegan butternut squash soup is slow cooker or stovetop-ready, with garlic, apple, and thyme—perfect for chilly weeknights.
Prep Time10 minutes
Cook Time2 hours
Total Time2 hours 10 minutes
Course: Main Dishes, Side Dishes, Soups
Cuisine: American
Diet: Diabetic, Gluten Free, Halal, Hindu, Kosher, Low Calorie, Low Fat, Low Lactose, Low Salt, Vegan, Vegetarian
Keyword: butternut squash soup, crockpot soup, pumpkin soup, slow cooker soup, soup
Diet: Dairy-Free, Gluten-Free, Paleo, Vegan, Vegetarian
Occasion: Christmas, Halloween, Thanksgiving
Time: 60 minutes or more
Servings: 4 servings
Author: Sarah Bond

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. 
    A glass bowl filled with uniformly cut cubes of ripe yellow butternut squash placed on a light green fabric surface.
  • Assemble: Add butternut to slow cooker along with everything except the coconut milk.
    A metal bowl containing chopped onions, garlic, celery, and cubed butternut squash on a green surface.
  • 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.
    A pot containing chunks of butternut squash, garlic, onions, fresh thyme, and a wooden spoon on a light green surface.
  • 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).
    A pot with chopped butternut squash, onions, garlic, and herbs being blended with an immersion blender on a green surface.
  • Serve: Stir in coconut milk and serve, optionally drizzling more coconut milk over soup after ladling into bowls. 
    A bowl of creamy orange soup with a swirl of white cream and a sprig of herbs, placed on a green tablecloth next to a silver spoon.

Video

Notes

For stove-top soup, follow the instructions above, but instead, add everything to a large pot on the stove. Rather than a slow cooker, bring to a gentle simmer for 20 to 30 minutes or until the butternut is tender. Blend and finish as instructed above!
Storage: This soup can be stored in the fridge for up to 5 days in an airtight container or frozen for 3 months. Just let it cool completely before storing.

Nutrition

Serving: 1serving | Calories: 298kcal | Carbohydrates: 40.1g | Protein: 6.6g | Fat: 15.4g | Saturated Fat: 12.9g | Cholesterol: 0mg | Sodium: 692mg | Potassium: 1119mg | Fiber: 7.8g | Sugar: 14g | Calcium: 110mg | Iron: 4mg
QR Code linking back to recipe