Slow Cooker Vegan Butternut Squash Soup
This Slow Cooker Vegan Butternut Squash Soup is creamy, cozy, and full of flavor—with just a handful of wholesome ingredients and almost no effort. Great for fall dinners or holiday meals!
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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.
Servings: 6
Calories: 165kcal