Fall is the perfect time to enjoy a big bowl of soup or chili. But, it doesn’t have to be the cooler season to enjoy a tasty serving of this vegan crockpot butternut squash soup. I love using the slow cooker because it’s just so easy. There is a lot to be said about “setting it and forgetting it”.
This butternut squash soup is filled with flavor, spices, and complexity. Don’t be alarmed by the lengthy ingredient list. This recipe is truly simple and most of the ingredients are just seasonings!
Ingredients needed for this vegan butternut squash soup
- Butternut squash – This is the star of the show! In the fall, squashes are ripe and plentiful. Choose a nice, firm medium-sized squash for this recipe. You’ll be peeling it and chopping it into cubes for the slow cooker.
- Carrots – Carrots add just a little bit of sweetness to this soup. And, they compliment the squash very well.
- Onion & garlic – This is where the savory flavors come in. You’ll want to cook the onion and garlic before adding it to the slow-cooker. This helps balance out the flavors, preventing it from being too onion-forward.
- Vegetable broth – Use any vegetable broth you’d like here. If you’re using a low-sodium broth, you may need to add additional salt after the soup is finished cooking.
- Spices – This soup has a variety of spices. Smoked paprika adds a nice smoky flavor, while cayenne pepper and ginger add a memorable zing. You can add additional spices if you’d like. Experiment with sage, thyme, and rosemary for more savory flavors. Leave out the cayenne if you don’t like spice. But, I find just a little bit adds a whole lot to this soup.
- Coconut milk – Coconut milk is swirled in after the soup is finished cooked. I like to add about 2 tbsp. per bowl. This adds a creamy and irresistible texture to the soup.
- Pumpkin seeds and crushed red pepper – These are used as garnish and help finish the soup off. If you’re not a fan of spicy, feel free to leave off the crushed red pepper.
Recipe tips and FAQs
What else can I garnish this soup with? Additional ideas for garnish would be vegan sour cream, sunflower seeds, sliced jalapenos, sage leaves, cinnamon, fried shallots, or thin slices of apple.
Can I make this soup on the stovetop? Yes, you can! Simply add the butternut squash, vegetable broth and spices to a large saucepan after the onion and garlic are finished cooking. Then, simmer until the squash and carrots are tender before using an immersion blender to blend everything into a smooth puree.
How long is this soup good for? Store in an airtight container in the fridge for up to 5 days. You can also freeze this soup to enjoy at a later time.
Do I need to add the sugar to this recipe? A small amount of sugar helps add complexity to the soup. But, you can substitute with coconut sugar or a sugar-free alternative. Additionally, you can add in maple syrup after cooking for a more natural sweetener.
Do I need an immersion blender for this recipe? If you do not have an immersion blender, simply work in batches with a regular blender. Just be sure to let the soup cool a bit before blending!
Crockpot Butternut Squash Soup
This creamy, tasty butternut squash soup is made in the slow-cooker for an easy weeknight meal.
- 1 medium butternut squash Peeled and cubed
- 1 white onion chopped
- 2 large carrots chopped
- 3 cloves garlic chopped
- 4 cups vegetable broth
- 1 tsp smoked paprika
- 1 tsp sage
- 1 tsp ground ginger
- 1 tsp salt
- 1/2 tsp cayenne pepper
- 3/4 tsp black pepper
- 1 tbsp. brown sugar
- 1/2 cup coconut milk added after
- pumpkin seeds and crushed red pepper for garnish
Start by peeling the entire butternut squash, then remove the top and bottom.
Next, cut it in half and scoop out the seeds and guts. Chop into cubes.
In a large skillet, sauté the onion with 1 tbsp. olive oil until it turns translucent, about 5-6 minutes. Add chopped garlic and stir for 1 minute.
Add butternut squash, carrot, vegetable broth, cooked onion and garlic, and all spices to slow cooker.
Cook on low for 6 hours or high for 4 hours until the squash and carrot are fork-tender.
After the squash is cooked, puree with an immersion blender till smooth.
Stir in 2 tbsp. of coconut milk to prepared soup in each bowl. Garnish with pumpkin seeds and crushed red pepper.