Slow Cooker Vegan Butternut Squash Soup

Slow Cooker Vegan Butternut Squash Soup

from delish.com
10 min

The slow cooker transforms winter squash, carrots, and shallots into a spicy, vegan butternut squash soup that everyone, even omnivores, will love.

Ingredients

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

Directions

  1. 1

    Reserve 2 tablespoons coconut milk for drizzling; set aside. 

  2. 2

    In a 4- to 6-quart slow cooker, combine remaining coconut milk, stock, squash, carrots, shallots, garlic, ginger, curry paste, and 1 tablespoon salt.

  3. 3

    Cook on high for 4 hours or low for 6 hours, until vegetables are very tender.

  4. 4

    Add lime zest and juice. Using an immersion blender, blend soup until very smooth. (Alternatively, ladle soup into a standard blender and blend until smooth, working in batches if necessary.)

  5. 5

    Ladle soup into bowls. Drizzle with reserved coconut milk. Top with cilantro.