Slow Cooker Vegan Butternut Squash Soup

Slow Cooker Vegan Butternut Squash Soup

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

Ingredients

  • 1 can full-fat unsweetened coconut milk

    13.5-oz.

  • 4 c. low-sodium vegetable stock
  • 1 butternut squash

    peeled, seeded, roughly chopped, 2-lb.

  • 2 large carrots

    peeled, roughly chopped

  • 2 shallots

    peeled, roughly chopped

  • 4 cloves garlic
  • 1 piece ginger

    peeled, minced or grated, 2"

  • 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.

Slow Cooker Vegan Butternut Squash Soup

Slow Cooker Vegan Butternut Squash Soup

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