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Slow Cooker Vegan Butternut Squash Soup recipe

Slow Cooker Vegan Butternut Squash Soup

A steaming bowl of soup on a crisp autumn day captures the essence of comfort and nourishment. This vegan butternut squash soup is thoughtfully crafted for the slow cooker, offering a convenient, low-effort cooking experience. Once the vegetables are prepared, the slow cooker does the work, infusing the broth with rich, aromatic flavors. A quick blend at the end produces a luxuriously smooth texture that delights the senses.
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Cook Time 20 minutes
8 hours
Total Time 8 hours 20 minutes
Servings: 4 People
Course: Soup
Cuisine: American
Ingredients Method

Ingredients
  

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

Method
 

  1. Reserve 2 tablespoons of the coconut milk for drizzling when serving.
  2. In a 4- to 6-quart slow cooker, combine the remaining coconut milk, vegetable stock, butternut squash, carrots, shallots, garlic, ginger, red curry paste, and 1 tablespoon of kosher salt.
  3. Cook on high for 4 hours, or on low for 6 hours, until all vegetables are tender and fully cooked.
  4. Once cooked, stir in the lime zest and juice. Purée the mixture with an immersion blender until silky and smooth, or transfer in batches to a standard blender.
  5. Ladle the soup into bowls, drizzle with the reserved coconut milk, and finish with a sprinkling of chopped cilantro.