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.