As the leaves turn and the air grows crisp, there’s nothing quite like the comfort of a warm bowl of soup. This Slow Cooker Vegan Butternut Squash Soup captures the essence of fall, transforming simple ingredients into a delightful, aromatic dish that invites you to cozy up and savor every spoonful.

With just a bit of preparation, this recipe allows you to enjoy the enticing scents of roasting vegetables wafting through your home. The combination of butternut squash, carrots, and fragrant spices melds beautifully in the slow cooker, creating a silky, rich texture that’s both satisfying and nourishing.

Ideal for busy days or quiet evenings, this soup is as easy to make as it is to enjoy. A quick blend at the end ensures a smooth finish, making it a perfect dish for both weeknight dinners and special gatherings alike.

Slow Cooker Vegan Butternut Squash Soup Ingredients

At the heart of this comforting dish is the velvety butternut squash, which lends a natural sweetness and a creamy texture. The full-fat coconut milk adds a rich, tropical creaminess, balancing the earthiness of the vegetables.

A medley of carrots and shallots enhances the soup’s depth with their subtle sweetness, while garlic and ginger introduce aromatic warmth, elevating the flavor profile. A splash of lime juice brightens the blend, and the red curry paste infuses it with a gentle kick, making each spoonful a delightful experience. Finally, a sprinkle of fresh cilantro adds a burst of color and freshness, rounding out this harmonious bowl of goodness.

Slow Cooker Vegan Butternut Squash Soup

As the temperatures drop and autumn sets in, this Slow Cooker Vegan Butternut Squash Soup emerges as the perfect remedy for chilly days. With its velvety texture and delightful flavor profile, it not only warms your body but also envelops your home in a cozy aroma. Below, we’ll delve into some valuable tips for enhancing your cooking experience, ideal serving suggestions, and answers to common questions about this recipe.

Recipe Tips

1. Choosing the Right Squash: When selecting your butternut squash, look for ones that feel heavy for their size with a smooth, tan skin. Smaller squash tend to be sweeter and more flavorful. If you’re short on time, pre-chopped butternut squash is also available at many grocery stores.
2. Blending Techniques: For a perfectly smooth soup, an immersion blender works wonders. However, if you don’t have one, a countertop blender can do the trick. Just be sure to blend in small batches and allow steam to escape by removing the center cap of the blender lid to avoid splatters.
3. Storage and Reheating: This soup keeps well in the refrigerator for up to five days. To reheat, simply warm it on the stove over low heat or in the microwave. For a creamier texture after refrigeration, you might want to add a splash of vegetable stock or coconut milk before reheating.

What to Serve with Slow Cooker Vegan Butternut Squash Soup

1. Crusty Bread: Pair your soup with a loaf of crusty whole-grain or sourdough bread. The rustic texture of the bread complements the smoothness of the soup, making it perfect for dipping. For an extra touch, consider toasting the bread with a bit of olive oil and garlic.
2. Simple Side Salad: A fresh side salad featuring mixed greens, cherry tomatoes, and a light vinaigrette can balance the rich flavors of the soup. The crispness of the vegetables adds a delightful contrast and enhances the overall dining experience.
3. Vegan Grilled Cheese: For a heartier option, serve the soup alongside a vegan grilled cheese sandwich. The melty goodness of the cheese and the crunch of the toasted bread create a satisfying pairing, making it a comforting meal for any chilly day.

FAQ

1. Can I use other types of squash?
   Yes, you can substitute butternut squash with other winter squashes, such as acorn or kabocha. Each type will bring its unique flavor and texture to the soup.
2. Is this soup gluten-free?
   Absolutely! This recipe is naturally gluten-free, as it uses vegetables, coconut milk, and vegetable stock. Just ensure that your vegetable stock is gluten-free.
3. Can I make this soup ahead of time?
   Yes, this soup is perfect for meal prep. You can make it a day or two in advance and store it in the refrigerator. The flavors will meld beautifully, making it even more delicious when reheated.
4. How can I adjust the spice level?
   To modify the spice level, you can reduce the amount of red curry paste or choose a milder variety. Additionally, serving the soup with a dollop of coconut yogurt or a sprinkle of fresh herbs can help mellow the heat.

With these tips, serving suggestions, and answers to your burning questions, you’re ready to create a comforting bowl of Slow Cooker Vegan Butternut Squash Soup that will delight your taste buds and warm your soul! Enjoy!

Slow Cooker Vegan Butternut Squash Soup

A bubbling pot of soup on a brisk autumn afternoon embodies the essence of a comforting meal. The experience is further enhanced by the simplicity of preparation and the delightful aroma that fills your home. This vegan butternut squash soup is designed for the slow cooker, allowing for a hands-off cooking process once the vegetables are chopped. A brief blending with an immersion blender at the end yields a silky, smooth soup that is pleasing to the palate.

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Prep Time 20 minutes mins

Total Time 8 hours hrs 20 minutes mins

Course Soup

Cuisine American

Servings 5

Ingredients

  

• 1 13.5-oz. can of full-fat unsweetened coconut milk
• 4 cups low-sodium vegetable stock
• 1 2-lb. butternut squash, peeled, seeded, and roughly chopped
• 2 large carrots peeled and roughly chopped
• 2 shallots peeled and roughly chopped
• 4 cloves of garlic
• 1 2-inch piece of ginger, peeled, minced, or grated
• 1 tablespoon red curry paste
• Kosher salt to taste
• Zest and juice of 1 lime
• Chopped fresh cilantro for garnish

Instructions

 

• Begin by reserving 2 tablespoons of coconut milk for drizzling later; set this aside.
• In a slow cooker with a capacity of 4 to 6 quarts, combine the remaining coconut milk, vegetable stock, butternut squash, carrots, shallots, garlic, ginger, red curry paste, and 1 tablespoon of salt.
• Set the slow cooker to high and cook for 4 hours, or on low for 6 hours, until the vegetables are tender.
• Once the cooking time is complete, add the lime zest and juice. Utilize an immersion blender to purée the soup until it achieves a very smooth consistency. Alternatively, you may transfer the soup to a standard blender in batches, blending until smooth.
• Serve the soup in bowls, drizzling with the reserved coconut milk and garnishing with chopped cilantro.

Keyword Slow Cooker Vegan Butternut Squash Soup