Vegan Butternut Squash Soup in Slow Cooker – Dump-and-Go Simplicity at its Best!
This slow-cooker vegan butternut squash soup is rich, creamy, and full of natural sweetness. Made using just a few simple ingredients, it delivers a comforting, velvety texture. Just dump all the ingredients, let your slow cooker do the work, and enjoy an effortless meal that’s perfect for cozying up.
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I love this butternut squash soup recipe as it’s so straightforward and low-effort. All I have to do is add the ingredients to my slow cooker, and in a few hours, I’ve got a creamy, flavorful soup ready to go. It’s naturally rich without any dairy, and the slow cooking brings out the best in the butternut squash with minimal prep.
This dump-and-go soup recipe is perfect for busy days or when I just want something warm and easy. It’s a comforting, plant-based option that doesn’t require much time in the kitchen but still delivers on flavor and texture.
Ingredients
Butternut Squash: Look for a squash with firm, unblemished skin and a deep orange hue, which indicates ripeness and natural sweetness. You can buy it pre-cut for convenience, but freshly peeled and cubed squash offers the best flavor.
Coconut Milk: This adds a creamy, silky texture and a hint of sweetness. Use full-fat coconut milk for a richer result, or light coconut milk if you prefer a lighter texture.
Spices: I use ground cumin, coriander, and turmeric. This trio of spices gives the soup warmth and an earthy undertone.
See the recipe card for the complete list of ingredients and quantities.
Step-by-step Instructions
Step 1: Add the olive oil to the slow cooker. Next, add the remaining ingredients – butternut squash, onion, garlic, vegetable broth, coconut milk, ground cumin, coriander, turmeric, salt, and black pepper. Mix well.
Step 2: Cook in the slow cooker for 5-6 hours on low or 3-4 hours on high, until the butternut squash is tender.
Step 3: Once cooked, blend everything using an immersion blender until it is smooth and creamy.
Step 4: Taste and adjust seasoning if needed.
Expert Tips
- A sugar pie pumpkin or kabocha squash can be substituted for butternut squash. However, the soup will have a slightly different flavor profile.
- If the butternut squash is particularly sweet, balance the flavor with lemon/lime juice or apple cider vinegar.
- Adjust the consistency with extra vegetable broth or coconut milk, depending on how thick or thin you like your soup.
- This soup freezes well, so make a double batch to store for later. It will last up to three months in the freezer and can be reheated on the stovetop or microwave.
Serving Suggestions
This butternut squash soup is delicious on its own but can be dressed up with these additions to create a comforting and well-rounded meal.
- Toppings: Add coconut cream or olive oil for a creamy finish, or sprinkle on roasted pumpkin seeds for a crunchy contrast.
- With Bread: Serve alongside crusty artisan bread, a slice of toasted baguette, or garlic bread to dip and soak up the soup. For a heartier option, a slice of whole-grain bread or a fluffy lentil dinner roll can make this light soup feel more filling.
- Paired with a Salad: A simple arugula or mixed greens salad with a tangy vinaigrette complements the rich, creamy soup. Add roasted vegetables or sliced apples to the salad for extra color and flavor.
More Soup Recipes
- Indulge in a comforting bowl of creamy vegan white bean soup packed with spinach. Ready in 30 minutes, it’s the perfect easy meal for busy weeknights.
- Nothing says cozy like a big bowl of roasted tomato soup! Fresh tomatoes, garlic, and basil come together for a rich, vegan soup that’s ready in a flash. With just six ingredients, it’s easy, family-approved!
- Craving cozy comfort made easy? Whip up this Vegan Minestrone in your Instant Pot! Packed with veggies, pasta, and warm spices, it’s a quick, hearty, and satisfying meal that hits the spot any day.
If you tried this Vegan Butternut Squash Soup in Slow Cooker Recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the 📝 comments below.
Equipment
Ingredients
- 2 butternut squash peeled and cubed
- 1 onion peeled and quartered
- 3 cloves garlic peeled
- 2 cups vegetable broth
- ½ cup coconut milk
- 1 tablespoon olive oil
- ½ teaspoon ground cumin
- ½ teaspoon ground coriander
- ½ teaspoon ground turmeric
- ½ tspteaspoon salt or to taste
- ½ teaspoon black pepper or to taste
Instructions
- Start by peeling and cubing the butternut squash. Peel the onion and quarter it. Peel the garlic cloves.
- Add the olive oil to the slow cooker. Next, add the remaining ingredients – butternut squash, onion, garlic, vegetable broth, coconut milk, ground cumin, ground coriander, ground turmeric, salt, and black pepper. Stir until all the ingredients are well combined.
- Cook in the slow cooker for 5-6 hours on low or 3-4 hours on high, until the butternut squash is tender.
- Once cooked, blend everything using an immersion blender until it is smooth and creamy. Taste and adjust seasoning if needed. Serve the creamy butternut squash soup hot.
Notes
- A sugar pie pumpkin or kabocha squash can be substituted for butternut squash. However, the soup will have a slightly different flavor profile.
- If the butternut squash is particularly sweet, balance the flavor with lemon/lime juice or apple cider vinegar.
- Adjust the consistency with extra vegetable broth or coconut milk, depending on how thick or thin you like your soup.
Nutrition
