Imagine a soul-warming soup that's not just delicious, but also incredibly easy to prepare and packed with nutrition. This Slow Cooker Vegan Butternut Squash Soup is your ticket to culinary bliss, transforming humble vegetables into a creamy, luxurious meal that will make your taste buds dance and your body thank you. Whether you're a busy professional, a health-conscious foodie, or someone who loves hassle-free cooking, this recipe is about to become your new obsession!
Prep Time: 10 mins
Cook Time: 6 hrs
Total Time: 6 hrs 10 mins
Cuisine: Vegan
Serves: 4 servings
Ingredients
- 1 butternut squash, peeled and cubed
- 1 onion, chopped
- 2 carrots, diced
- 3 cloves garlic, minced
- 4 cups vegetable broth
- 1 cup coconut milk
- Salt and pepper to taste
- 1 tsp ginger, grated
Instructions
- Prepare the butternut squash by carefully peeling the skin using a sharp vegetable peeler. Cut the squash in half, remove the seeds, and cube the flesh into roughly 1-inch pieces.
- Peel and chop the onion into small, uniform pieces. Wash and dice the carrots into small cubes. Peel and mince the garlic cloves finely.
- Place all prepared vegetables into the slow cooker, including the cubed butternut squash, chopped onion, diced carrots, and minced garlic.
- Add the vegetable broth to the slow cooker, ensuring all vegetables are mostly covered. Grate fresh ginger and sprinkle it over the vegetables.
- Season with salt and pepper to taste. Stir the ingredients gently to distribute the seasonings evenly.
- Cover the slow cooker and set to low heat. Cook for 6 hours, allowing the vegetables to become tender and flavors to meld together.
- After cooking time is complete, use an immersion blender to puree the soup directly in the slow cooker until smooth and creamy. If you don't have an immersion blender, carefully transfer the soup to a standard blender in batches.
- Stir in the coconut milk, which will add richness and a subtle creamy texture to the soup. Mix thoroughly.
- Taste and adjust seasonings as needed, adding more salt, pepper, or ginger to suit your preference.
- Serve hot, optionally garnishing with a drizzle of coconut milk, fresh herbs, or toasted pumpkin seeds for added texture.
Tips
- Choose a ripe butternut squash: Look for a squash with a deep, matte color and no soft spots or blemishes.
- Peeling hack: If you find peeling challenging, microwave the squash for 2-3 minutes to soften the skin slightly.
- For extra depth of flavor, consider roasting the vegetables briefly before adding them to the slow cooker.
- Use a high-quality vegetable broth to enhance the overall taste of the soup.
- If you prefer a thinner consistency, add more vegetable broth. For a thicker soup, reduce the liquid.
- The immersion blender is your best friend - it makes pureeing directly in the slow cooker super convenient.
- Coconut milk adds richness, but you can substitute with almond milk for a lighter version.
- Garnish creatively with toasted nuts, pumpkin seeds, or a drizzle of olive oil to elevate presentation.
- This soup freezes beautifully - make a big batch and store for quick future meals.
- For added protein, consider stirring in some cooked quinoa or white beans before serving.
Nutrition Facts
Calories: 180kcal
Carbohydrates: 22g
Protein: 3g
Fat: 11g
Saturated Fat: 9g
Cholesterol: 0mg