Description
A wholesome and creamy Crock-pot Butternut Squash Soup that is naturally vegan, gluten-free, and perfect for autumn. Packed with nutrients and deep, comforting flavors.
Ingredients
Scale
- 3 cups vegetable stock
- 2–3 cloves garlic, minced
- 1 medium apple, cored and quartered
- 1 medium (3-4 lbs) butternut squash, peeled, seeded and chopped
- 1 red or yellow onion, diced
- 2 inch nob of fresh ginger, peeled and sliced
- 1 bay leaf
- 1 tsp ground cinnamon
- 1/4 tsp cayenne pepper
- 1/4–1/2 tsp sea salt and pepper
- 1 15 oz can coconut milk
- fresh thyme for garnish
Instructions
- Step: Add all ingredients EXCEPT for the coconut milk and fresh thyme to a slow cooker.
- Step: Toss gently to combine ingredients well.
- Step: Cook on LOW for 6-8 hours or on HIGH for 3-4 hours.
- Step: Remove and discard the bay leaf then stir in the coconut milk.
- Step: Blend the soup until smooth using an immersion blender.
- Step: Garnish with fresh thyme and serve warm.
Notes
Ensure the butternut squash is cubed into uniform pieces for even cooking. This soup can be stored in the refrigerator for up to 4 days or frozen for later.
- Prep Time: 15 minutes
- Cook Time: 360 minutes
- Category: Soup
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1.5 cups
- Calories: 185 kcal
- Sugar: 7 g
- Sodium: 450 mg
- Fat: 9 g
- Saturated Fat: 8 g
- Unsaturated Fat: 1 g
- Trans Fat: 0 g
- Carbohydrates: 26 g
- Fiber: 5 g
- Protein: 3 g
- Cholesterol: 0 mg
Keywords: butternut squash soup, crock-pot, vegan soup, autumn recipe, gluten-free, healthy soup