Recipe for Vegan Slow Cooker Butternut Squash Soup - 365 Days of Slow Cooking and Pressure Cooking (2024)

December 10, 2013

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I made a butternut squash soup a while back and it failed miserably. At that point, I came to the conclusion that I must not like squash soup. I decided to try again and this time I realized I just need to add a few things to bump up the flavor…like apple and carrot and some onion. I also needed a little creaminess and I achieved that by adding coconut milk. Don’t worry it doesn’t really taste coconut-y at all…it just adds some richness. If you’re not worried about it being vegan you can always add some warmed heavy cream instead of coconut milk. I was so happy when I first tried this because I didn’t think it was going to be great, but it was! I then had 3 helpings for lunch 🙂 I hope you try this recipe and realize that you too like squash soup!

Vegan Slow Cooker Butternut Squash Soup

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.8 from 9 reviews

Author: Karen
Cook Time: 6 hours
Total Time: 6 hours
Yield: 8 servings 1x

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Description

A creamy, vegan slow cooker butternut squash soup recipe that has loads of fall flavor.

Ingredients

Scale

1 medium butternut squash (1 lb of peeled and cubed butternut squash)
1 medium onion, diced
1/2 lb carrots, peeled and cut into chunks
1 granny smith apple, peeled and sliced
3 cups vegetable broth
1 bay leaf
1 tsp salt
1 tsp pepper
1/4 tsp dried ground sage
1 (13.5 oz) can coconut milk
Salt and pepper to taste

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Instructions

Combine squash, onion, carrots, apple, broth and bay leaf in slow cooker.
Cover and cook on LOW for about 6 hours, or until veggies are soft.
Remove bay leaf and discard. Transfer contents of slow cooker to a blender and blend until smooth (or you can use an immersion blender).
When smooth, pour back into the slow cooker and add in salt, pepper, sage and coconut milk. Stir. Taste and then add more salt and pepper to taste. (I probably added in an additional 1/2 tsp of salt)
Serve and enjoy with croutons or crusty bread.

Notes

Ideal slow cooker size: 5 quart

Nutrition

Calories: 144
Sugar: 6 grams
Sodium: 74 mg
Fat: 7 grams
Carbohydrates: 17 grams
Protein: 6 grams

P.S. Want to see all of my soup recipes? Click here.

Comments

Cora HELSEL says
December 13, 2021 at 3:56 pm

Karen, Do you cook soups for other peoples?
Reply
Amy says
October 27, 2021 at 4:12 pm

Sorry I never wrote sooner, i’ve been making this for a couple years. Never disappoints!
Reply
- Karen says
  November 2, 2021 at 1:36 pm
  
  Nice! Thanks for sharing!
  Reply
Karen says
October 2, 2021 at 1:49 pm

Fantastic recipe!! Our family loves it!
See Also
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Reply
- Karen says
  October 4, 2021 at 12:20 pm
  
  Thanks for the 5 stars!
  Reply
Jennifer says
April 8, 2021 at 8:44 am

SO goood!!! Exceeded my expectations. I didn’t even use the apple bc I didn’t have one
Reply
- Karen says
  April 8, 2021 at 8:20 pm
  
  I am so glad to hear it Jennifer!
  Reply
McCoy05 says
November 11, 2020 at 2:47 pm

This is an excellent soup. I substituted Half and Half for the coconut milk. I have used this recipe several times, each time a winner.
Reply
- Karen says
  November 12, 2020 at 12:10 pm
  
  So glad to hear it!
  Reply
Jazz Dancer says
August 31, 2020 at 10:29 am

Yikes this was good! I rate recipes A to D, this got an A+. I did tweek it a bit as I didn’t have any vegetable broth in the house. Used vegan chicken broth powder instead.
Reply
- Karen says
  August 31, 2020 at 5:24 pm
  
  Glad to hear it! Thanks for your review!
  Reply
Rachel says
October 24, 2019 at 3:49 pm

Pretty good recipe. I still think it needs a little of something, not sure what. I’ll test this recipe a couple of more times to see what I come up with.
Reply
- Karen says
  October 25, 2019 at 4:59 pm
  
  Let me know!
  Reply
- Carol Whiteaker says
  November 26, 2022 at 10:02 am
  
  Try adding some curry powder.
  Reply
Coleen Cook says
January 1, 2019 at 8:26 pm

Great soup. I added a little cinnamon in it. Left it in slow cooker as you suggested to get it thicker. Still seemed a little thin. Any suggestions
Reply
- Karen says
  January 3, 2019 at 9:40 pm
  
  you could add in a couple tablespoons of tapioca at the beginning
  Reply
Kim says
October 23, 2018 at 5:18 am

Wow wow wow
This was really good soup.l my family loved it..
I did substitute almond milk for coconut milk cause it was all I had on hand… it turned out perfectly
Never have been disappointed from any recipe from this website. Kudos!
Reply
- Karen says
  October 23, 2018 at 9:42 pm
  
  So glad you liked it Kim!!!
  Reply
TS says
December 31, 2017 at 4:31 pm

Would this freeze well, and if so, how long would it stay good in the freezer?
Reply
- Karen says
  January 2, 2018 at 5:56 pm
  
  I think it would freeze well. If properly frozen in a good container I think it would last up to 3 months.
  Reply
Angela Hamm says
December 10, 2017 at 6:55 pm

My husband made this for us this week and it was delicious. I wasn’t too crazy about using coconut milk but it actually was good. Thanks for sharing.
Reply
- Karen says
  December 12, 2017 at 1:38 pm
  
  Glad you liked it!
  Reply
Ali says
November 23, 2017 at 6:14 am

This soup is INCREDIBLE! It’s better than the non-vegan version my husband and I made a few years ago (that involved heavy cream and bacon). This is just packed with flavor! I’m not a good cook… at all… but even I could manage this recipe!
We eat this with vegan grilled cheese (Field Roast Creamy Original cheese slices, ciabatta bread, and Earth Balance butter). It’s perfect vegan comfort food!
Thank you SO MUCH for this recipe!
Reply
- Karen says
  November 25, 2017 at 8:10 pm
  
  So happy you enjoyed it, Ali!!
  Reply
Rachael says
December 13, 2016 at 12:04 pm

Hi Karen
I want to make this for my vegan boyfriend, but I don’t think he’ll feel full with just soup; what would you recommend as an accompaniment?
Thanks!
Reply
- Karen says
  December 20, 2016 at 1:16 pm
  
  Some delicious crusty bread 🙂
  Reply
  - Evelyn says
    December 23, 2016 at 8:27 am
    
    Best reply.
    Reply
SUsan says
October 21, 2016 at 11:14 am

Could you cook on high for shorter time? How long do you think? Thanks!
Reply
- Karen says
  October 24, 2016 at 4:41 pm
  
  probably on high for 3-4 would work just fine.
  Reply
Unknown says
December 31, 2013 at 3:06 am

Hi Karen,
Thanks for putting up the recipe and photos.
The recipe turned out great. The only issue for me was that it was a little bit too runny (might have something to do with the fact that iI used light coconut milk). Wish I had fresh sage on hand to do crispy sage but maybe next time. I also didn't add in any extra salt as I felt like it didn't need it.
Thanks again!
Lara
Reply
- [emailprotected] says
  December 31, 2013 at 4:58 am
  
  Thanks for the comment, Lara! I bet if you leave the lid off and turn to high for about 15 minutes it would help thicken up the soup. Glad you liked it!!!
  Reply
[emailprotected] says
December 11, 2013 at 9:20 pm

MJG…thanks for the heads up! This is the bane of my existence. Trying to find out how to fix this!!
Reply
MJG says
December 11, 2013 at 8:52 pm

Just so you know, when I try to pin your image Pinterest tells me it's not a valid image! I'm not sure what's going on…
Reply

Recipe for Vegan Slow Cooker Butternut Squash Soup - 365 Days of Slow Cooking and Pressure Cooking (2024)

FAQs

How long to pressure cook vs slow cooker? ›

Anything that takes eight hours to cook in a slow cooker can be cooked in about 45 minutes in a pressure cooker, and most things cook much, much faster even than that.

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Can I use a pressure cooker instead of a slow cooker? ›

Update the cooking time: Instant Pots are designed to cook much faster than slow cookers, so you'll need to adjust the cooking time accordingly. As a rule of thumb, you can cook most slow cooker recipes in an Instant Pot on high pressure for one quarter of the slow cooker time.

How long does butternut squash soup last? ›

Store butternut squash soup in an airtight container or lidded glass jar for three to five days. If you want to preserve it for even longer, you can transfer it to the freezer to store for up to three months. Let it thaw in the refrigerator for 24 hours before reheating and serving.

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What to eat with butternut squash soup? ›

What to Serve with Butternut Squash Soup. Enjoy this soup as a starter, side, or main dish. When I'm making it the center of a meal, I serve it with good crusty bread, homemade focaccia, avocado toast, or corn muffins and a simple veggie side or fall salad.

Which is more efficient slow cooker or pressure cooker? ›

When comparing appliances, you'll find that the pressure cooker beats even the most energy-efficient slow cooker in terms of using less power and adding less heat into your home. Pressure cookers consume much less power than a standard electric oven, which uses around 2,000 watts of electricity on medium heat.

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Traditionally cheaper cuts of meat always slow cook better. Slow cooking breaks down the connective collagen in meat, which turns into unctuous gelatine. This creates that soft and tender mouth feel we all crave.

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Which is better, a Crockpot or a slow cooker? ›

If you're planning to cook your meals mostly when you're not home or overnight, then sticking to a Crockpot might be a better choice, since the heat distribution is more even and there is no need to stir at all.

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What can you not cook in a pressure cooker? ›

Foods containing dairy, like milk, cream, or yogurt, should not be pressure-cooked. The high heat and pressure can cause dairy products to curdle or separate, ruining the texture, taste and flavour of the dish. Cooking fried foods is a strict no no, when it comes to pressure cookers.

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There's no doubt a pressure cooker is the best tool for flavorful, gelatin-rich chicken stock that's ready in just about an hour.

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What is the number one soup in the world? ›

According to the Taste Atlas Awards, the international food database, the Filipino favorite, Sinigang, is hailed as the best soup in the world.

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How do I make my butternut squash soup taste better? ›

Seasonings: cinnamon, ground ginger, ground cumin, turmeric, ground nutmeg, ground cloves, red pepper flakes, salt and pepper. The seasonings all blend together beautifully to create a symphony of flavor you will want to give a standing ovation – or just eat more soup.

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Do you have to peel butternut squash for soup? ›

Do you have to peel butternut squash for soup? No. There is no need to peel the squash. Not only is this a fussy process, but the squash skin is completely edible and will blend into the soup once cooked.