Slow Cooker Vegan Butternut Squash Soup
This Slow Cooker Vegan Butternut Squash Soup is an easy crockpot soup recipe for a make-ahead family dinner. A great dump-and-go recipe that is dairy-free and vegan, but still so creamy that even kids will love it.
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I love how simple this soup recipe is—just real, wholesome ingredients and the help of my trusty slow cooker. It’s ideal for a fall dinner, Thanksgiving dinner, or as a side to any meal.
Pair this recipe with my Pull-Apart Bread Loaded with Bacon and Cheese or with my Spinach Artichoke Crostini for a satisfying meal that’s great for sharing.
How to Make Slow Cooker Vegan Butternut Squash Soup
Ingredients you’ll need for this recipe
Step by Step Guide
1. Peel and cube the butternut squash (or grab the pre-cut kind if you’re short on time), quarter the onion, and peel your garlic cloves.
2. Add everything to your slow cooker—olive oil, onion, garlic, broth, coconut milk, spices, salt, and pepper. Give it a good stir.
3. Set your slow cooker to low for 5-6 hours or high for 3-4 hours—whatever fits your day best.
4. Once the squash is fork-tender, use an immersion blender right in the slow cooker to blend until smooth and creamy. (Or transfer to a blender if that’s what you’ve got.)
5. Adjust seasoning if needed, then ladle into bowls and serve warm. Add a drizzle of coconut milk or a sprinkle of pepper on top.
Serve and Enjoy!
Important Recipe Notes
- If you’re short on time, you can use pre-cut butternut squash from the store.
- Use full-fat coconut milk for the creamiest texture. If you don’t like a coconut, you can sub with another plant-based milk, but it might not be quite as rich.
- If you want to make it spicy, add a pinch of cayenne or red pepper flakes before blending.
- If you’re not using an immersion blender, be sure to let the soup cool slightly before transferring to a regular blender.
- This soup stores great in the fridge for up to 4 days and freezes for up to 2 months. Just thaw and reheat when you need a bowl in a hurry.
- For garnish, add a swirl of coconut milk, cracked black pepper, fresh herbs, or even roasted pumpkin seeds for a little crunch on top.
Slow Cooker Vegan Butternut Squash Soup
Ingredients
- 2 butternut squash peeled and cubed
- 1 onion peeled and quartered
- 3 cloves of garlic peeled
- 2 cups vegetable broth
- 1/2 cup coconut milk
- 1 tbsp olive oil
- 1/4 tsp ground cumin
- 1/4 tsp ground coriander
- 1/4 tsp ground turmeric
- 1/4 tsp salt or to taste
- 1/4 tsp black pepper or to taste
Instructions
- Peel and cube the butternut squash (or grab the pre-cut kind if you’re short on time), quarter the onion, and peel your garlic cloves.
- Add everything to your slow cooker—olive oil, onion, garlic, broth, coconut milk, spices, salt, and pepper. Give it a good stir.
- Set your slow cooker to low for 5-6 hours or high for 3-4 hours—whatever fits your day best.
- Once the squash is fork-tender, use an immersion blender right in the slow cooker to blend until smooth and creamy. (Or transfer to a blender if that’s what you’ve got.)
- Adjust seasoning if needed, then ladle into bowls and serve warm. Add a drizzle of coconut milk or a sprinkle of pepper on top.
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