This Vegan Butternut Squash Soup is a hands-off and delicious soup for cold fall or winter days (bonus: it makes your house smell amazing!). See notes for stove top 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.
Notes
For stove top soup, follow the instructions as above but instead add everything to a large pot on the stove. Rather than slow cooker, bring to a gentle simmer for 20 to 30 minutes, or until butternut is tender. Blend and finish as instructed above!