Healthy, Hearty, and Budget-Friendly: Crockpot Vegan Butternut Squash Soup

As a mom of three, I’m always on the lookout for meals that are not only easy to make but also healthy and budget-friendly. This Crockpot Vegan Butternut Squash Soup is one of my favorite go-to dishes. It’s warm, creamy, and packed with nutrients so it’s perfect for chilly evenings when I need a meal that will please everyone without spending a lot of time in the kitchen. Plus, the ingredients are simple, and most of them are things I already have in my pantry, which makes it an even easier choice when I’m trying to stick to a budget.

The best part about this recipe is that I can just throw everything in the slow cooker and let it do all the work for me. No need to hover over the stove or worry about constantly stirring. It’s such a time-saver, especially on those busy days when I’ve got a million other things to do. And when it’s done, I’ve got a hearty, wholesome soup ready to serve the whole family. It’s really a win-win situation, quick, healthy, and filling.

Even my kids love this soup, which is saying something! The coconut milk adds a creamy texture, and the spices like cumin and turmeric give it just the right amount of flavor without being overwhelming. And while this is a vegan recipe, I promise you won’t miss the dairy. It’s naturally sweet from the butternut squash, so it’s got just the right balance of flavors. If you’re looking for a healthy and satisfying meal that won’t break the bank, I think you’ll really love this one.

Ingredients

• 2 butternut squash, peeled and cubed: Start by peeling and cubing the butternut squash, which will give the soup its rich, natural sweetness.

• 1 onion, peeled and quartered: Quarter the onion, which adds a savory base to the soup’s flavor profile.

• 3 cloves of garlic, peeled: Peel the garlic cloves to infuse the soup with a fragrant, aromatic depth.

• 2 cups vegetable broth: Pour in the vegetable broth to create a flavorful and hearty liquid base for the soup.

• 1/2 cup coconut milk: Add coconut milk to give the soup a creamy texture and subtle sweetness.

• 1 tbsp olive oil: Drizzle olive oil into the slow cooker to enhance the richness and help sauté the ingredients.

• 1/4 tsp ground cumin: Sprinkle in ground cumin for a warm, earthy spice that adds depth to the soup.

• 1/4 tsp ground coriander: Add ground coriander to complement the cumin with a citrusy, slightly sweet flavor.

• 1/4 tsp ground turmeric: Stir in ground turmeric, which gives the soup a beautiful golden color and a mild, peppery taste.

• 1/4 tsp salt, or to taste: Season with salt, adjusting to taste, to bring out the natural sweetness of the squash.

• 1/4 tsp black pepper, or to taste: Finish with a dash of black pepper to balance the flavors and add a subtle kick.

Recipe Instructions

You can find a printable recipe card at the bottom of this post.

1. Peel and cube the butternut squash.

2. Peel the onion and cut it into quarters.

3. Peel the garlic cloves.

4. Drizzle the olive oil into the slow cooker.

5. Add the quartered onion, garlic, vegetable broth, coconut milk, ground cumin, ground coriander, ground turmeric, salt, and black pepper to the slow cooker. Stir until everything is well combined.

6. Cook on low for 5-6 hours or on high for 3-4 hours, until the butternut squash is tender.

7. Once cooked, use an immersion blender to blend the mixture until smooth and creamy.

8. Taste and adjust the seasoning as needed.

9. Serve the soup hot, and optionally garnish with a drizzle of coconut milk or a sprinkle of black pepper.

Top Tips

• Use Fresh Ingredients: For the best flavor, try to use fresh butternut squash, onion, and garlic. Fresh ingredients will make a noticeable difference in the taste of your soup.

• Customize the Seasonings: Feel free to adjust the spices according to your preferences. If you like more heat, add a pinch of cayenne pepper, or for a more earthy flavor, increase the cumin.

• Blend to Your Preference: If you prefer a chunkier texture, blend the soup for a shorter time or use a regular blender and pulse until you reach the desired consistency.

• Make Ahead for Busy Days: This soup is perfect for meal prepping. You can make a large batch in advance and store it in the fridge for up to 3 days or freeze it for later use.

• Add Toppings: Garnish the soup with a dollop of coconut cream, roasted pumpkin seeds, or a sprinkle of fresh herbs like parsley or cilantro for extra flavor and texture.

• Use a High-Quality Vegetable Broth: The broth is the base of this soup, so using a good-quality vegetable broth will enhance the overall taste. If you’re using a store-bought version, try to go for one with minimal additives.

• For Extra Creaminess: If you want the soup even creamier, you can add a little more coconut milk or blend in a small amount of soaked cashews before serving.

• Adjust Cooking Time: Cooking times can vary depending on your slow cooker. Check the squash after the lower end of the cooking range to ensure it’s tender and fully cooked.

My Favorite Ways to Enjoy Butternut Squash Soup

• With Crusty Bread: I love serving this soup alongside a slice of warm, crusty bread. It’s perfect for dipping and makes the meal feel even more comforting.

• As a Light Lunch: This soup makes a great, light lunch on its own. You can pair it with a side salad for a refreshing and balanced meal.

• Topped with Roasted Seeds: For a bit of crunch and extra flavor, I like to top the soup with roasted pumpkin or sunflower seeds. They add a delightful texture contrast.

• With a Dollop of Yogurt or Sour Cream: Adding a spoonful of Greek yogurt or sour cream on top can balance the soup’s sweetness and create a creamy, tangy finish.

• Serve with a Protein: Sometimes, I serve the soup with a protein on the side, like grilled chicken, tofu, or quinoa, to make it a more filling meal for the family.

• As a Starter for Dinner: This soup works wonderfully as a starter before a main course. It’s light but satisfying and sets the tone for a cozy meal.

• In a Bowl with a Sprinkle of Fresh Herbs: I enjoy garnishing the soup with fresh herbs like cilantro or parsley. The fresh, bright flavors complement the rich soup beautifully.

• With a Side of Roasted Vegetables: If I want a more hearty meal, I’ll serve the soup with a side of roasted vegetables like carrots, brussels sprouts, or sweet potatoes for extra nutrition.

FAQs

• Can I use frozen butternut squash?
  Yes, you can use frozen butternut squash! Just make sure to thaw it beforehand and drain any excess moisture before adding it to the slow cooker. The cooking time may be slightly shorter.

• Can I make this soup in the Instant Pot?
  Absolutely! To make it in the Instant Pot, use the sauté function to cook the onion and garlic with the olive oil. Then, add the remaining ingredients and cook on high pressure for about 10-12 minutes, followed by a quick release. Blend the soup once it’s done.

• How can I make this soup spicier?
  If you enjoy a little heat, try adding a pinch of cayenne pepper or a small chopped jalapeño to the soup. You can also add a dash of hot sauce to taste.

• Can I make this soup ahead of time?
  Yes, this soup is perfect for meal prep. You can store it in the fridge for up to 3 days or freeze it for up to 3 months. Just be sure to let it cool completely before storing.

• Can I add other vegetables to this soup?
  Definitely! You can add other vegetables like carrots, sweet potatoes, or parsnips for extra flavor and nutrients. Just make sure to chop them into similar sizes to the butternut squash for even cooking.

• Is this soup gluten-free?
  Yes, this soup is naturally gluten-free! It’s made with plant-based ingredients, so it’s a great option for those with gluten sensitivities.

• Can I make this soup without coconut milk?
  Yes, if you prefer not to use coconut milk, you can substitute it with almond milk, cashew cream, or any other dairy-free milk. Just note that it will alter the flavor and texture slightly.

• How can I thicken the soup?
  If you prefer a thicker soup, you can either cook it longer to allow more liquid to evaporate or blend some of the soup in a blender and return it to the pot to create a creamier texture.

• What can I serve this soup with?
  This soup pairs wonderfully with crusty bread, a side salad, or a protein like grilled chicken or tofu for a complete meal.