Easy Butternut Squash Soup Recipe

overhead image of a bowl of easy butternut squash soup

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4.13 from 88 votes

Easy Butternut Squash Soup Recipe

Plant-based, creamy, and delicious, this Easy Butternut Squash Soup Recipe is perfect for fall!

Prep Time10

Cook Time4

Total Time4 10

Course: dinner, lunch

Cuisine: American

Keyword: dinner, easy lunch idea, easy slow cooker soup, easy soup recipe, roasted butternut squash, vegan, vegetarian

Servings:

Author: Food Dolls

Equipment

Ingredients

4 cups Butternut Squash approx. 1 large butternut squash
1 large cored peeled and chopped granny smith apple (or 2 small )
6 cloves garlic
1 cup chopped carrots
1 medium chopped white onion
1 teaspoon cinnamon
1/4 teaspoon nutmeg
2 teaspoons sea salt to taste
1 teaspoons freshly ground black pepper to taste
4 cups vegetable broth
1 sprig fresh thyme
2 13.5 oz cans of full-fat coconut milk

Instructions

Peel and chop the butternut squash, apples, garlic, carrots and onions. Everything should be about 1-inch pieces.
4 cups Butternut Squash, 1 large cored, 1 cup chopped carrots, 6 cloves garlic, 1 medium chopped white onion
In the slow cooker and butternut squash, apples, onions, carrots, cinnamon, nutmeg, salt, pepper, broth and the sprig of thyme.
1 teaspoon cinnamon, 1/4 teaspoon nutmeg, 2 teaspoons sea salt, 1 teaspoons freshly ground black pepper, 1 sprig fresh thyme, 4 cups vegetable broth
Cover and set to for 4 hours on high.
With an immersion blender, blend until smooth. If you don't have an immersion blender. You carefully pour into a regular blender.
Fill blender half way. Place a towel over the top of the blender. Start the blender on the lowest speed and gradually increase the speed.
Add the coconut milk to the soup and stir.
2 13.5 oz cans of full-fat coconut milk

Video

Notes

Updated Recipe Notes:

Previously, the recipe used 3 teaspoons each of cinnamon and salt. We've scaled down these amounts. Adjust to your liking—begin with one teaspoon and adjust as desired.

Nutrition