This Slow Cooker Butternut Squash Soup is the perfect fall recipe. It’s comforting, healthy, and delicious! It’s non-dairy, vegan, and good for you! Whether you are looking for a plant-based recipe or not, this is worth a try.
With fall here, nothing is more comforting than a nice bowl of soup. This recipe is the perfect balance of sweet and savory. We topped it with an extra touch of coconut cream and pepitas.
Why we love this recipe
Slow cooker recipes are amazing, especially when it’s as easy as this soup. The hardest part of this recipe is peeling and chopping the butternut squash. If you are lucky enough to find cut up butternut squash at your local grocery store, go for it! We find cut up butternut squash from our local Costco. It’s usually accessible this time of year.
How to Peel and Cut a Butternut Squash
Let’s be honest, butternut squash can be intimidating to cut, wouldn’t you agree? They are oddly shaped, thick and dense.
First of all, you need to make sure you have a sharp knife. Second, you need to find a good cutting board or something stable to place the butternut squash.
- Using the sharp knife, cut about 1/4-inch from the bottom of the squash. This will help it keep stable. Then cut off 1/4-inch from the stem end.
- Peel with a vegetable peeler. Holding the squash in one hand, use a sharp vegetable peeler in the other hand to peel off the outer layer. It help to stabilize the squash on the cutting board.
- Cut the squash in half – With the squash standing upright on the cutting board. Make one cut down the middle. If the butternut squash is not able to stand without wobbling then cut off a little bit more off of the bottom in order to get it to be stable.
- Scrape out the seeds – use a spoon to scoop out the seeds and the pulp from the center cavity. You can toss or save it to make toasted pumpkin seeds.
- Cut the squash in halves then cut again into cubes.
Typically a 1 pound squash should yield about 2.5-3 cups of 1/2 inch cubed squash.
Slow Cooker Butternut Squash Soup
- 4 cups Butternut Squash (approx. 1 large butternut squash)
- 1 medium chopped white onion
- 1 large cored (peeled and chopped granny smith apple (or 2 small ))
- 1 cup chopped carrots
- 6 cloves garlic
- 3 tsp sea salt (to taste)
- 1 tsp freshly ground black pepper (to taste)
- 3 tsp cinnamon
- 1 tsp nutmeg
- 1 sprig fresh thyme
- 4 cups vegetable broth
- 2 13.5 oz cans of full-fat coconut milk
- Peel and chop the butternut squash, apples, garlic, carrots and onions. Everything should be about 1-inch pieces.
- In the slow cooker and butternut squash, apples, onions, carrots, cinnamon, nutmeg, salt, pepper, broth and the sprig of thyme.
- 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.
If you want a lower fat recipe, substitute the full-fat coconut milk for the light. Although that full-fat makes it ultra creamy and silky smooth. We use A Taste of Thai coconut milk in this recipe.
If you are looking for another delicious plant based meal, try this One Pot Mexican Inspired Quinoa recipe!