Crockpot Vegan Butternut Squash Soup
This soup is what fall tastes like—minus the overpriced coffee shop hype. Butternut squash turns creamy, sweet, and rich without any dairy drama. Toss everything into the crockpot, walk away, and return to a velvety bowl of comfort. Spices add warmth, coconut milk brings silkiness, and roasted garlic takes it up a notch. No blending nightmares, no constant stirring—just an easy, foolproof recipe. Whether you’re meal-prepping, impressing guests, or just avoiding actual cooking, this soup delivers. Serve it with crusty bread, or eat it straight from the bowl. Either way, it’s cozy, simple, and ridiculously good.
Crockpot Vegan Butternut Squash Soup
A creamy, slow-cooked butternut squash soup with coconut milk and warm spices for the perfect cozy, low-effort meal.
Ingredients
Base Ingredients:
- 1 medium butternut squash peeled and cubed
- 1 small onion chopped
- 3 cloves garlic minced
- 4 cups vegetable broth
- 1 can 13.5 oz coconut milk
- 1 medium carrot chopped
- 1 small apple peeled and diced (adds subtle sweetness)
Seasonings & Spices:
- 1 tbsp olive oil
- 1 tsp ground cinnamon
- ½ tsp nutmeg
- 1 tsp smoked paprika
- ½ tsp black pepper
- ½ tsp salt or more to taste
- ½ tsp red pepper flakes optional, for heat
For Garnish (Optional but Recommended):
- Toasted pumpkin seeds
- Fresh parsley
- Coconut cream drizzle
Instructions
Step 1: Prep the Ingredients
- Chop the butternut squash, onion, carrot, apple, and garlic (and question why squash is so hard to peel).
Step 2: Load Up the Crockpot
- Add all chopped ingredients to the crockpot. Pour in the vegetable broth.
- Sprinkle in the spices, olive oil, and salt. Stir to combine.
Step 3: Let the Crockpot Work Its Magic
- Cover and cook on low for 6 hours (or high for 3 hours if you’re in a rush).
Step 4: Blend Until Smooth
- Use an immersion blender to puree the soup until velvety.
- Stir in the coconut milk for extra creaminess.
Step 5: Taste & Adjust
- Add more salt, pepper, or spices if needed.
Step 6: Serve & Enjoy
- Ladle into bowls, top with toasted pumpkin seeds, and drizzle with coconut cream.
Notes
Nutritional Values (Per Serving)
- Calories: 280
- Total Fat: 12g
- Saturated Fat: 9g
- Carbohydrates: 40g
- Fiber: 8g
- Protein: 4g
Vitamins & Minerals (Per Serving)
- Vitamin A: 200%
- Vitamin C: 50%
- Potassium: 30%
- Magnesium: 20%
- Iron: 15%
Additional Notes & Tips
- Want it thicker? Reduce the broth slightly.
- Like it spicy? Add more red pepper flakes.
- Leftovers? Freeze for up to three months.
- Shortcut? Buy pre-cut squash and skip the peeling struggle.
