Dump and Go Crockpot Vegan Butternut Squash Soup Recipe

Introduction

This Dump and Go Crockpot Vegan Butternut Squash Soup is a perfect cozy meal that’s effortless to make. With simple ingredients and minimal prep, it delivers rich, creamy flavors that warm you up from the inside out. Ideal for busy days or anytime you crave a comforting bowl of soup.

Ingredients

• 2 butternut squash, peeled and cubed
• 1 onion, peeled and quartered
• 3 cloves of garlic, peeled
• 2 cups vegetable broth
• 1/2 cup coconut milk
• 1 tbsp olive oil
• 1/4 tsp ground cumin
• 1/4 tsp ground coriander
• 1/4 tsp ground turmeric
• 1/4 tsp salt, or to taste
• 1/4 tsp black pepper, or to taste

Instructions

1. Step 1: Peel and cube the butternut squash. Peel the onion and cut it into quarters. Peel the garlic cloves.
2. Step 2: Drizzle the olive oil into the slow cooker. Add the quartered onion, garlic, vegetable broth, coconut milk, ground cumin, ground coriander, ground turmeric, salt, and black pepper. Stir until well combined.
3. Step 3: Cook on low for 5-6 hours or on high for 3-4 hours, until the butternut squash is tender.
4. Step 4: Use an immersion blender to blend the mixture until smooth and creamy. Taste and adjust the seasoning if needed.
5. Step 5: Serve hot, optionally garnished with a drizzle of coconut milk or a sprinkle of black pepper.

Tips & Variations

• For a spicier version, add a pinch of cayenne pepper or red chili flakes before cooking.
• Use pumpkin instead of butternut squash for a different, yet delicious flavor.
• If you don’t have an immersion blender, carefully transfer soup in batches to a blender and blend until smooth.
• Add a handful of fresh herbs like cilantro or parsley just before serving for a fresh touch.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove or in the microwave, stirring occasionally. This soup can also be frozen for up to 3 months; thaw overnight before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh coconut milk instead of canned?

Yes, fresh coconut milk works well, but it may make the soup slightly thinner. Adjust quantity to your preference.

Do I need to peel the butternut squash?

Peeling is recommended for a smooth texture, but if you prefer, you can roast it with the skin on and blend thoroughly for a more rustic feel.

Dump and Go Crockpot Vegan Butternut Squash Soup Recipe

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★★★★★

4.9 from 149 reviews

• Author: Hugo
• Total Time: 5 hours 15 minutes to 6 hours 15 minutes (low) / 3 hours 15 minutes to 4 hours 15 minutes (high)
• Yield: 6 servings 1x
• Diet: Vegan

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Description

This Dump and Go Crockpot Vegan Butternut Squash Soup is a simple, wholesome, and flavorful recipe perfect for cozy days. With minimal prep and slow-cooked goodness, tender butternut squash blends seamlessly with aromatic spices and creamy coconut milk to create a comforting and nutritious soup that’s entirely plant-based and packed with warm, earthy flavors.

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Ingredients

Scale 1x2x3x

Main Ingredients

• 2 butternut squash, peeled and cubed
• 1 onion, peeled and quartered
• 3 cloves of garlic, peeled
• 2 cups vegetable broth
• 1/2 cup coconut milk
• 1 tbsp olive oil
• 1/4 tsp ground cumin
• 1/4 tsp ground coriander
• 1/4 tsp ground turmeric
• 1/4 tsp salt, or to taste
• 1/4 tsp black pepper, or to taste

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Instructions

1. Prepare the Vegetables: Peel and cube the butternut squash to ensure even cooking. Peel the onion and cut it into quarters. Peel the garlic cloves to release their flavors during cooking.
2. Combine Ingredients in Slow Cooker: Drizzle the olive oil into the slow cooker to help with flavor and texture. Add the quartered onion, garlic, vegetable broth, coconut milk, ground cumin, ground coriander, ground turmeric, salt, and black pepper to the slow cooker. Stir gently to combine all ingredients evenly.
3. Cook the Soup: Cover and cook on low heat for 5-6 hours or on high heat for 3-4 hours, until the butternut squash is tender when pierced with a fork, ensuring all flavors meld perfectly.
4. Blend the Soup: Using an immersion blender, carefully blend the cooked mixture in the slow cooker until it reaches a smooth and creamy consistency without any lumps.
5. Adjust Seasoning and Serve: Taste the soup and adjust the salt and pepper if needed. Serve hot, optionally garnished with a drizzle of coconut milk or a sprinkle of black pepper for an extra touch.

Notes

• This soup can be stored in the refrigerator for up to 4 days or frozen for up to 3 months.
• If you do not have an immersion blender, carefully transfer the soup in batches to a blender and puree until smooth.
• Adjust the thickness by adding more vegetable broth if you prefer a thinner consistency.
• For extra flavor, consider adding a pinch of smoked paprika or a dash of cayenne pepper.
• This recipe is vegan and gluten-free, making it suitable for a wide range of dietary needs.

• Prep Time: 15 minutes
• Cook Time: 5-6 hours on low or 3-4 hours on high
• Category: Soup
• Method: Slow Cooking
• Cuisine: American

Keywords: butternut squash soup, vegan soup, crockpot recipes, slow cooker soup, dairy-free soup, easy vegan recipes, fall recipes, healthy soups