Description
As the days grow shorter and a chill fills the air, what could be more comforting than a warm, velvety bowl of soup? This easy Vegan Butternut Squash Soup recipe is your answer! Whether you use your trusty slow cooker for a hands-off approach or simmer it quickly on the stovetop, this soup delivers incredible flavor with minimal effort. Sweet butternut squash blends beautifully with tart apple, savory aromatics, and rich coconut milk for a soup that’s both healthy and deeply satisfying.
Ingredients
Units
Scale
- 1 Medium Butternut Squash (yielding 4-5 cups diced)
- 2 cups (480 mL) Vegetable Broth
- 4 Garlic Cloves, peeled
- 1 Medium White Onion, diced
- 1 Granny Smith Apple, cored & diced
- 1/2 tsp Fine Sea Salt
- 1/4 tsp Freshly Ground Black Pepper
- 1 bunch (about 5-6 sprigs) Fresh Thyme Sprigs
- 1 (13-oz) can Full-Fat Canned Coconut Milk, shaken well
Instructions
- Prepare the Butternut Squash: Carefully peel the butternut squash, scoop out the seeds, and dice the flesh into roughly 1-inch cubes. You should have about 4 to 5 cups.
- Assemble in Slow Cooker or Pot:
- For the Slow Cooker: Add the diced butternut squash, vegetable broth, peeled garlic cloves, diced onion, diced apple, salt, pepper, and fresh thyme sprigs to your slow cooker.
- For the Stovetop: Add the same ingredients to a large pot or Dutch oven.
- Cook Until Tender:
- For the Slow Cooker: Secure the lid and cook on LOW for 6-8 hours or on HIGH for 2-4 hours, until the squash is very tender.
- For the Stovetop: Bring the mixture to a simmer over medium heat. Reduce heat to low, cover, and cook for 20-30 minutes, or until the squash is fork-tender.
- Blend Until Smooth: Carefully remove and discard the thyme sprigs. Use a handheld immersion blender to puree the soup directly in the pot until it reaches your desired smoothness.
- Finish with Coconut Milk: Stir the entire can of coconut milk into the blended soup. Taste and adjust seasoning with additional salt and pepper if needed. Serve hot.
Notes
- Easier Peeling: Butternut squash can be tough! To make it easier, pierce the skin a few times with a fork and microwave the whole squash for 2-3 minutes. Let it cool slightly before peeling and chopping.
- Easy Herb Removal: Tying the thyme sprigs together with kitchen twine before adding them to the pot makes them much easier to retrieve before blending.
- Safe Blending: Alternatively, you can blend the soup in batches using a countertop blender. Be extremely careful when blending hot liquids! Remove the center cap from the lid and cover the opening with a folded kitchen towel to allow steam to escape safely.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Soup, Main Course, Vegan
- Method: Slow Cooking, Simmering, Blending
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 298 kcal
- Sugar: 14 g
- Sodium: 692 mg
- Fat: 15.4 g
- Saturated Fat: 12.9 g
- Unsaturated Fat: 2.5 g
- Trans Fat: 0 g
- Carbohydrates: 40.1 g
- Fiber: 7.8 g
- Protein: 6.6 g
- Cholesterol: 0 mg
