Table of Contents
Crockpot Butternut Squash Soup
This easy soup is delicious and healthy
Ingredients
- 1 Regular Butternut squash
- ½ Cup Walnuts
- ¼ Cup Vegan butter
- 4 Cups Soymilk
- 2 Tbsp minced garlic
- 1 Tbsp Salt
- 1/2 Tbsp Pepper
- 1 Tbsp Nutmeg
Instructions
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Start by peeling the entire butternut squash
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Then cut the top and bottom off of the squash
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Next cut it in half and scoop out the seeds and guts
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Then continue to cut the butternut squash into small chunks
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The next step is to combine all the ingredients in to the crock pot and turn it on high
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Lastly put the lid on the crock pot and allow to cook for 4 hours
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Use a whisk to vigorously beat the soup in order to “purée” the squash into broth
Recipe Video
Recipe Notes
*Use a whisk to vigorously beat the soup in order to “purée” the squash into broth. I found that once the butternut squash is soft enough, manually whisking the soup is all it takes to turn it into a creamy soup.
Crockpot Butternut Squash Soup Recipe
I love making this Crockpot Butternut Squash Soup Recipe. It’s delicious during fall and winter. Slow cooker butternut squash soup is the perfect vegan side dish for the holiday season. My whole family loves this soup with dinner as well.
Butternut squash is perfect for soups because it’s sweet but not too sweet like sweet potatoes. Additionally I love the crock pot for making soups like Slow Cooker Butternut Squash Soup because it’s so easy. Slow cooker recipes basically cook themselves.
This Crockpot Butternut Squash Soup is so easy to make. All you need is 1 whole butternut squash, 1/2 cup crushed walnuts, and 2 tbsp minced garlic. Other ingredients include 1 tbsp salt, 1/2 tbsp black pepper, 1 tbsp nutmeg, and 4 cups soy milk.
You can easily replace the soy milk with canned coconut milk for a thicker butternut squash broth. However I found that the soup is thick enough with soymilk. Almond milk is another option you can try. The directions for Slow Cooker Soup are simple
Cooking Tips
Start making Slow Cooker Butternut Squash Soup by peeling the entire butternut squash. Then cut the top and bottom off of the squash. Next cut it in half and scoop out the seeds and guts.
Then continue to cut the butternut squash into small chunks. The next step for Crockpot Butternut Squash Soup is to combine all the ingredients in to the crock pot and turn it on high. Lastly put the lid on the crock pot and allow to cook for 4 hours.
Use a whisk to vigorously beat the slow cooker vegan soup in order to “purée” the squash into broth. I found that once the butternut squash is soft enough, manually whisking the soup is all it takes to turn it into a creamy soup.
That means there’s no need for a masher, blender, or any electric device. It’s easy peasy lemon squeezy. This slow cooker vegan soup is healthy, vegan, and gluten free. It’s also paleo and a perfect side dish for holiday meals. Healthy vegetable soup is a great family friendly side dish or toddler food.
Show me the nutrition!
| Nutrition Facts | |
| Servings: 8 | |
| Amount per serving | |
| Calories | 157 |
| % Daily Value* | |
| Total Fat 8.5g | 11% |
| Saturated Fat 1.6g | 8% |
| Cholesterol 3mg | 1% |
| Sodium 99mg | 4% |
| Total Carbohydrate 15.3g | 6% |
| Dietary Fiber 2.4g | 8% |
| Total Sugars 6.2g | |
| Protein 6.7g |