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!Print
Vegan Slow Cooker Butternut Squash Soup
- Cook Time: 6 hours
- Total Time: 6 hours
- Yield: 8 servings 1x
A creamy, vegan slow cooker butternut squash soup recipe that has loads of fall flavor.
- 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
- 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.
Ideal slow cooker size: 5 quart
- 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.
Cora HELSEL says
Karen, Do you cook soups for other peoples?
Sorry I never wrote sooner, i’ve been making this for a couple years. Never disappoints!
Nice! Thanks for sharing!
Fantastic recipe!! Our family loves it!
Thanks for the 5 stars!
SO goood!!! Exceeded my expectations. I didn’t even use the apple bc I didn’t have one
I am so glad to hear it Jennifer!
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.
So glad to hear it!
Jazz Dancer says
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.
Glad to hear it! Thanks for your review!
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.
Let me know!
Carol Whiteaker says
Try adding some curry powder.
Coleen Cook says
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
you could add in a couple tablespoons of tapioca at the beginning
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!
So glad you liked it Kim!!!
Would this freeze well, and if so, how long would it stay good in the freezer?
I think it would freeze well. If properly frozen in a good container I think it would last up to 3 months.
Angela Hamm says
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.
Glad you liked it!
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!
So happy you enjoyed it, Ali!!
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?
Some delicious crusty bread 🙂
Could you cook on high for shorter time? How long do you think? Thanks!
probably on high for 3-4 would work just fine.
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.
[email protected] says
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!!!
[email protected] says
MJG…thanks for the heads up! This is the bane of my existence. Trying to find out how to fix this!!
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…