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Crock-pot Butternut Squash Soup

Creamy Crock-pot Butternut Squash Soup for Cozy Nights

Enjoy a comforting bowl of gluten-free, vegan Crock-pot Butternut Squash Soup, perfect for cozy nights.
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Prep Time 15 minutes
Cook Time 6 hours
Additional Heating Time 10 minutes
Total Time 6 hours 25 minutes
Servings: 4 bowls
Course: Soups
Cuisine: Vegan
Calories: 300
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Soup Base
  • 4 cups Vegetable Stock Substitute with chicken stock for a heartier version.
  • 3 cloves Garlic, minced Fresh garlic is preferred.
  • 1 medium Apple, cored and quartered Brings natural sweetness.
  • 1 medium Butternut Squash, peeled, seeded, and chopped Can substitute with pumpkin or sweet potatoes.
  • 1 Onion, diced Yellow or red onions are ideal.
  • 2 inches Fresh Ginger, peeled and sliced Ground ginger can be used (1 tsp).
  • 1 Bay Leaf Remove before serving.
  • 1 tsp Ground Cinnamon Can use nutmeg for different flavor.
  • 0.25 tsp Cayenne Pepper Omit for a milder soup.
  • Sea Salt and Pepper Season to taste.
  • 15 oz Coconut Milk Can use almond milk for a lighter version.
For the Garnish
  • Fresh Thyme Can substitute with parsley or omit.

Equipment

  • Crock-pot

Method
 

Step-by-Step Instructions
  1. Begin by peeling, seeding, and chopping the butternut squash into bite-sized cubes. Dice the onion, mince the garlic, and slice the fresh ginger. Core and quarter the apple.
  2. Place the chopped butternut squash, onion, garlic, apple, and ginger into your slow cooker. Add the vegetable stock, bay leaf, ground cinnamon, cayenne pepper, and sea salt and pepper to taste. Toss together.
  3. Cover the slow cooker and set to cook on LOW for 6-8 hours, or on HIGH for 3-4 hours.
  4. Once cooking time is up, remove the bay leaf and stir in the coconut milk. Let it heat through on LOW for an additional 10 minutes.
  5. Using an immersion blender, blend the soup until creamy. If using a traditional blender, let it cool slightly before blending.
  6. Spoon the soup into bowls, garnish with fresh thyme, and serve with crusty bread or a green salad.

Nutrition

Serving: 1bowlCalories: 300kcalCarbohydrates: 40gProtein: 4gFat: 12gSaturated Fat: 10gMonounsaturated Fat: 2gSodium: 600mgPotassium: 800mgFiber: 6gSugar: 5gVitamin A: 15000IUVitamin C: 20mgCalcium: 40mgIron: 2mg

Notes

Ensure the butternut squash is tender before blending. Adjust seasoning at the end.

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