Butternut Squash Soup Recipe Crock Pot Vegan Made Easy

As the crisp air of fall settles in, there’s nothing quite as comforting as a warm bowl of butternut squash soup. This crock pot vegan butternut squash soup recipe is the perfect blend of creamy, savory, and subtly sweet flavors that make it a go-to for cozy dinners or meal prepping.

Using your slow cooker means minimal effort with maximum taste, letting the natural sweetness of the squash shine through while all the ingredients meld beautifully over several hours.

Whether you’re new to vegan cooking or a seasoned plant-based foodie, this recipe is simple, nutritious, and incredibly satisfying. Plus, it’s made with whole foods and no dairy or animal products, making it allergy-friendly and ideal for anyone wanting a healthy, wholesome meal.

Get ready to enjoy a velvety, luscious soup that feels like a warm hug in a bowl!

Why You’ll Love This Recipe

This crock pot butternut squash soup is a dream come true for busy weeknights and lazy weekends alike. Here’s why it stands out:

• Effortless preparation: Toss all ingredients into your crock pot, set it, and forget it. No babysitting required.
• Rich, creamy texture: Without any dairy, this soup achieves silky smoothness thanks to the butternut squash and a touch of coconut milk.
• Vegan and allergen-friendly: Free from animal products, gluten, and nuts, it suits a wide range of dietary needs.
• Flavorful but simple: A delicate balance of warming spices and fresh herbs enhances the natural sweetness of the squash.
• Perfect for meal prep: It stores well in the fridge or freezer, making lunches and dinners easy to plan.

Ingredients

• 1 medium butternut squash (about 3 pounds), peeled, seeded, and cubed
• 1 large onion, chopped
• 3 cloves garlic, minced
• 4 cups vegetable broth (low sodium preferred)
• 1 cup canned coconut milk (full fat for creaminess)
• 2 medium carrots, chopped
• 2 celery stalks, chopped
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• Salt and black pepper, to taste
• 2 tablespoons olive oil
• Fresh parsley or cilantro, chopped (for garnish)
• Optional: A squeeze of fresh lemon juice for brightness

Equipment

• Crock pot/slow cooker (at least 4-quart capacity)
• Chef’s knife for chopping vegetables
• Cutting board
• Measuring cups and spoons
• Immersion blender or countertop blender for pureeing soup
• Ladle for serving
• Mixing spoon to stir ingredients

Instructions

1. Prepare the vegetables: Peel, seed, and cube the butternut squash into 1-inch pieces. Chop the onion, carrots, and celery, and mince the garlic.
2. Sauté aromatics (optional but recommended): In a skillet, heat olive oil over medium heat. Add the chopped onion, carrots, celery, and garlic. Sauté for 5 minutes until softened and fragrant. This step adds depth but can be skipped if short on time.
3. Combine ingredients in crock pot: Transfer the sautéed vegetables (or raw if skipping step 2) to the crock pot. Add the cubed butternut squash, vegetable broth, cumin, coriander, cinnamon, nutmeg, salt, and pepper.
4. Cook low and slow: Cover and cook on low for 6-8 hours, or on high for 3-4 hours, until the butternut squash is very tender.
5. Blend the soup: Once cooked, use an immersion blender to puree the soup directly in the crock pot until smooth. Alternatively, transfer in batches to a blender and blend until creamy.
6. Add coconut milk: Stir in the coconut milk for richness. Taste and adjust seasoning, adding more salt, pepper, or a splash of lemon juice if desired.
7. Serve warm: Ladle soup into bowls and garnish with fresh parsley or cilantro. Enjoy with crusty bread or your favorite vegan toppings.

Tips & Variations

“For a spicier kick, add a pinch of cayenne pepper or a diced jalapeño when adding spices. Roasting the butternut squash beforehand also enhances the soup’s natural sweetness and adds a smoky note.”

• Make it heartier: Add a can of chickpeas or white beans during the last hour of cooking for extra protein.
• Herbal twist: Swap parsley for fresh thyme or rosemary for a more earthy flavor profile.
• Dairy-free cream alternatives: Use cashew cream or oat milk instead of coconut milk if preferred.
• Storage tips: This soup keeps well in the fridge for up to 4 days, and freezes beautifully for up to 3 months.

Nutrition Facts

Serving Suggestions

This butternut squash soup is incredibly versatile and pairs well with many vegan-friendly sides and toppings. For a complete meal, serve it alongside a crisp green salad with a tangy vinaigrette or some roasted Brussels sprouts.

Top your soup with toasted pumpkin seeds or a drizzle of extra virgin olive oil for added texture and flavor. A sprinkle of smoked paprika or freshly cracked black pepper adds a nice finishing touch.

For bread options, warm up some crusty sourdough, vegan garlic bread, or even try your hand at homemade flatbread for a delightful accompaniment.

Conclusion

This crock pot vegan butternut squash soup recipe is a true kitchen staple for anyone seeking wholesome, comforting meals with minimal fuss. Its rich, velvety texture and balanced spices create a delightful flavor experience that warms you from the inside out.

Whether you’re cooking for yourself, family, or guests, this soup is guaranteed to impress and satisfy.

Plus, its adaptability makes it a recipe you’ll want to revisit all year round, especially when paired with other delicious dishes like our Lemon Ricotta Pasta With Arugula or explore warming options such as the Harvest Hash Recipe.

For an easy starter or side, don’t miss the Low Fodmap Appetizer Recipes which complement this soup beautifully. Dive in, savor every spoonful, and enjoy the cozy vibes!

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