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–+ servings

Slow Cooker Vegan Butternut Squash Soup

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This Slow Cooker Vegan Butternut Squash Soup is a hands-off and delicious soup for cold fall or winter days (bonus: it makes your house smell amazing!)
Course Main Dishes, Side Dishes, Soups
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
Prep Time 10 minutes
Cook Time 2 hours
Total Time 2 hours 10 minutes
Servings 4 servings
Calories 298
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 about 1 cup diced
  • 1 granny smith apple
  • ½ tsp salt
  • ¼ tsp black pepper
  • 1 bunch fresh thyme
  • 1 cup canned coconut milk 240 mL

Instructions

  • Prep: Peel, deseed, and roughly chop butternut. 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. 

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