Easy Slow Cooker Vegan Butternut Squash Soup

Meta Descriptions: Craving comfort food without the dairy? This easy 4-hour slow cooker soup bursts with flavor, warmth, and nutrition from butternut squash. Perfect for vegan meals or cozy gatherings.

Slow Cooker Vegan Butternut Squash Soup is a comforting bowl of goodness with this easy-to-make recipe. Packed with the wholesome flavors of butternut squash, onions, and aromatic spices, this soup is a perfect blend of warmth and nourishment. With just 15 minutes of prep time and 4 hours of gentle simmering in the slow cooker, you will have a hearty meal ready to serve. Whether you are craving a cozy dinner at home or hosting a casual gathering with friends, this vegan soup is sure to impress.

Can I substitute the coconut milk with another plant-based milk?

Yes, you can substitute coconut milk with other plant-based milk such as almond milk, soy milk, or oat milk. However, it’s important to note that each alternative will slightly alter the flavor profile of the soup. Coconut milk lends a creamy texture and a subtle sweetness to the soup, while almond milk may add a nuttier flavor, and soy milk might contribute to a richer taste. Oat milk, on the other hand, can bring a slightly earthy and sweet undertone. Experimenting with different plant-based milks can add variety to your soup and cater to individual taste preferences.

Can I add other vegetables to this soup?

Absolutely! Adding additional vegetables to the soup can enhance its flavor and nutritional value. Carrots, sweet potatoes, and bell peppers are excellent choices as they complement the sweetness of the butternut squash while adding depth and color to the soup. Chop the vegetables into small pieces and add them to the slow cooker along with the other ingredients.

How to store vegan butternut squash soup?

Transfer any leftovers to an airtight container and refrigerate for up to 3-4 days. To reheat, heat the soup gently on the stove over medium heat until warmed through, stirring occasionally. Alternatively, you can reheat individual portions in the microwave for quick and convenient meals.

For longer storage, you can freeze the soup in freezer-safe containers or resealable bags for up to 3 months. To thaw, transfer the frozen soup to the refrigerator overnight and reheat as directed. Freezing may slightly alter the texture of the soup, but it will still be delicious and comforting.

What to serve with butternut squash soup?

There are endless ways to enjoy this nourishing soup. Here are a few to name:

• Grilled Cheese Sandwich: A classic pairing, a gooey grilled cheese sandwich makes for a comforting and satisfying accompaniment to butternut squash soup.
• Herb Focaccia: Instead of plain crusty bread, try serving herb focaccia with your butternut squash soup. The fragrant herbs and olive oil-infused crust of the focaccia complement the earthy flavors of the soup for a truly delightful pairing.
• Sautéed Greens: Sautéed greens like kale, spinach, or Swiss chard provide a vibrant and nutrient-rich side dish for butternut squash soup.
• Crunchy Croutons: Instead of bread for dipping, consider topping your butternut squash soup with homemade crunchy croutons. Made from cubed bread tossed in olive oil and herbs, the croutons add texture and a satisfying crunch to each spoonful of soup.
• Sourdough Bread Bowl: For a rustic and hearty presentation, serve the butternut squash soup in sourdough bread bowls. Hollowed-out loaves of sourdough bread make for edible serving vessels that soak up the soup and add an extra layer of flavor to each bite.

Slow Cooker Vegan, Butternut Squash Soup – The Recipe

Preparation Time: 15 minutes

Cook Time: 4 hours

Total Time: 4 hours 15 minutes

Servings: 4

Ingredients

1 medium-sized Butternut Squash, peeled, seeded, and cubed

1 medium Onion, chopped

2 cloves garlic, minced

4 cups Vegetable Broth

1 cup Coconut Milk

1 tbsp Olive Oil

1 tsp Ground Cumin

½ tsp Ground Turmeric

½ tsp Ground Coriander

Salt and Black Pepper, to taste

Preparation

1. Place the cubed butternut squash, chopped onion, minced garlic, vegetable broth, coconut milk, olive oil, ground cumin, ground turmeric, and ground coriander into the slow cooker.
2. Season with salt and black pepper according to your taste preferences.
3. Stir well to combine all ingredients.
4. Cover the slow cooker and cook on low heat for 4 hours or until the butternut squash is tender.
5. Once the soup is cooked and the butternut squash is soft, use an immersion blender to blend the soup until consistent and smooth.
6. Alternatively, carefully transfer the soup in batches to a blender and blend until smooth, then return to the slow cooker.
7. Taste the soup and adjust the seasoning if necessary.
8. Serve the vegan butternut squash soup hot, garnished with a drizzle of coconut milk or a sprinkle of ground black pepper, if desired.