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.
Ingredients
Scale
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
Instructions
- 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.
- 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.
- 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.
- 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.
- 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
