Skip to content
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
Shopping List
Rate:
0.0 (0)
495 min total
4 servings
Very Easy

Ingredients

servings
Units

  • Base

    • 2.4 lb Butternut squash, cubed
    • 1 stk Onion, chopped
    • 3 fed Garlic
    • 1 stk Carrot
    • 1 stk Apple (optional)
    • 3⅓ cup Vegetable broth

  • Spices and seasoning

    • 1 tsp Salt
    • ½ tsp Black pepper
    • ½ tsp Ground cumin (optional)
    • ½ tsp Ground ginger (optional)
    • ¼ tsp Chili (optional)

  • Finish

    • about 0.4 cup Coconut milk
    • 1 tbsp 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.
    480 min
  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

Explore more

More slow cooker recipes for easy dinners recipes

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.

Side Pairings

  • • Toasted rye bread for dipping in the sauce

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
  • • Method: Can be frozen in portion containers and thawed in the refrigerator.

Reheating

  • • Pot: Warm over low heat and add a little extra broth if needed.

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

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

Keep a great tone in the comments. No ads, spam, or sensitive personal data.

Comments

Author

C

Camilla