Slow cooker vegan butternut squash soup
Slowcook

Slow cooker vegan butternut squash soup

Smooth vegan butternut squash soup in a slow cooker. Naturally creamy without cream — a good autumn and winter soup.

HealthyAutumnWinterDinnerEverydayWeekend
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Rate:
0.0 (0)
495 min total
4 servings
Very Easy

Ingredients

servings

  • Base

    • 1100 g Butternut squash, cubed
    • 1 stk Onion, chopped
    • 3 fed Garlic
    • 1 stk Carrot
    • 1 stk Apple (optional)
    • 8 dl Vegetable broth

  • Spices and seasoning

    • 1 tsk Salt
    • 0.5 tsk Black pepper
    • 0.5 tsk Ground cumin (optional)
    • 0.5 tsk Ground ginger (optional)
    • 0.3 tsk Chili (optional)

  • Finish

    • 1 dl Coconut milk
    • 1 spsk Lemon juice

Instructions

  1. 1

    Start slow cooking

    1. Add all ingredients except coconut milk and lemon juice to the slow cooker.
    2. Stir gently so the broth is distributed.
    5 min
  2. 2

    Cook the soup

    1. Cook 6–8 hours on LOW or 3–4 hours on HIGH, until the vegetables are very tender.
    0 min
    Low heat
  3. 3

    Blend and season

    1. Blend the soup with an immersion blender until completely smooth.
    2. Stir in coconut milk and season with lemon juice, salt and pepper.
    10 min

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Details

Nutrition

Calories

260kcal

Protein

4g

Fat

10g

Carbs

38g

Serving Size

400g

Serving

Suggestions

  • • Serve with toasted bread and a little fresh parsley on top.

Drink Pairings

  • • Alkoholfri: Water.

Side Pairings

  • • Bread.

Dessert Pairings

  • • Light dessert.

Storage

Fresh

  • • Duration: 4 days
  • • Temperature: 5°C
  • • Method: Store in an airtight container in the refrigerator.

Frozen

  • • Duration: 3 months
  • • Temperature: -18°C

Tips

Preparation

  • • Cut the squash into even cubes for even cooking.

Cooking

  • • Taste with a little lemon juice to lift the sweetness.

Serving

  • • A drizzle of chili oil adds contrast and extra flavor.

Variations

Flavor

  • Add extra chili for a spicier version.

Health

  • Omit coconut milk for a lighter version.

Method

  • Can also be made in a pot on the stovetop in about 30–40 minutes.

Toppings

  • Top with toasted pumpkin seeds or chili oil.

Author

C

Camilla

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Author

C

Camilla

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