Dump & Go Crockpot Vegan Butternut Squash Soup
Creamy, nourishing, and full of cozy spices—this vegan butternut squash soup is your crockpot’s time to shine. With the natural sweetness of squash and the richness of coconut milk, it’s a soul-warming bowl of comfort that’s both healthy and hands-off.
- Prep Time: 10 mins
- Cook Time: 6–7 hours (low) or 3–4 hours (high)
- Total Time: 47 minute
Ingredients
2 butternut squash, peeled and cubed
1 onion, peeled and quartered
3 cloves garlic, peeled
2 cups vegetable broth
½ cup coconut milk
1 tbsp olive oil
¼ tsp ground cumin
¼ tsp ground coriander
¼ tsp ground turmeric
¼ tsp salt (or to taste)
¼ tsp black pepper (or to taste)
Instructions
Add all ingredients to the crockpot.
Stir to coat the squash with the spices and oil.
Cover and cook on low for 6–7 hours or high for 3–4 hours, until squash is soft.
Use an immersion blender to puree until smooth (or transfer to a blender in batches).
Adjust seasoning if needed and serve warm.
Notes
Vegan, gluten-free, and rich in vitamins A & C
It’s vibrant, velvety, and made for cozy nights in—just ladle, sip, and feel the warmth.
Nutrition
- Calories: 180–220 per serving