How to Make Dump & Go Crockpot Vegan Butternut Squash Soup

There’s something so comforting about a warm, hearty bowl of soup on a chilly day, especially when it’s as easy to make as this Dump & Go Crockpot Vegan Butternut Squash Soup. Perfect for those busy days when you want a hands-off meal that’s still packed with flavor and nutrients, this recipe is a game-changer. Plus, it’s vegan, gluten-free, and can be customized to your taste preferences. Whether you’re a seasoned cook or a kitchen newbie, this soup is sure to become a favorite!

Why You’ll Love This Recipe

• Hands-off cooking: Just dump all the ingredients into your crockpot and let it do the work for you.
• Customizable: Add your choice of protein or creaminess with optional white beans, lentils, coconut milk, or nut butter.
• Nutritious: Packed with vitamins and antioxidants from the butternut squash, carrots, and spices.
• Versatile: Enjoy it as a standalone meal or as a side dish.
• Make-ahead friendly: Prep it in the morning and come home to a ready-to-eat meal.

Ingredients

Here’s what you’ll need to make this delicious and healthy soup. Don’t worry about exact measurements right now—just gather these ingredients and we’ll get started!

• 1 medium butternut squash
• 3 large carrots
• 1 medium yellow onion
• 4 garlic cloves
• 1 tablespoon fresh ginger
• 1 teaspoon ground turmeric
• 1 teaspoon ground cinnamon
• ½ teaspoon ground nutmeg
• 6 cups low-sodium vegetable broth
• Salt and freshly ground black pepper
• 2 tablespoons olive oil
• Optional protein boost: 1 can (15 oz) white beans or cooked red lentils, drained and rinsed
• Optional finishing touch: 1 can (14 oz) coconut milk or ½ cup almond butter/tahini for extra creaminess
• Garnishes: chopped fresh parsley or cilantro, pumpkin seeds, coconut yogurt, or a drizzle of olive oil

Full ingredient list with measurements is provided in the printable recipe card below.

How to Make the Recipe

Let’s walk through the simple steps to make this Dump & Go Crockpot Vegan Butternut Squash Soup. It’s as easy as prepping your ingredients, layering them in your crockpot, and letting the slow cooker do all the work!

Step 1: Prep Your Ingredients

Start by washing and peeling the butternut squash. Carefully cut it in half lengthwise and scoop out the seeds. Then, chop it into large chunks. Peel and chop the carrots and onion into bite-sized pieces. Mince the garlic and grate the fresh ginger. These simple prep steps ensure everything cooks evenly and infuses the soup with maximum flavor.

Step 2: Layer in the Crockpot

Add the chopped squash, carrots, onion, garlic, and ginger to your crockpot. Sprinkle the turmeric, cinnamon, nutmeg, salt, and pepper over the top. Drizzle with olive oil and pour in the vegetable broth. Stir gently to combine. If using a protein boost or finishing touch, now’s the time to add those as well.

Step 3: Season & Cook

Cover the crockpot and cook on low for 6-8 hours or high for 3-4 hours. The longer it cooks, the more tender the vegetables will be. When the veggies are soft, it’s time to move on to the next step.

Step 4: Add Extras (Optional)

If you want a creamier soup, now’s the time to add coconut milk, almond butter, or tahini. Stir well and let it cook for an additional 30 minutes to allow the flavors to meld together.

Step 5: Purée to Perfection

Use an immersion blender to purée the soup until smooth, or transfer it to a blender and blend in batches, then return it to the crockpot. This step is optional—some people prefer a chunky soup, while others like it creamy and smooth. You do you!

Step 6: Adjust Seasoning

Taste and adjust the seasoning as needed. You might want to add more salt, pepper, or a pinch of cinnamon to suit your taste.

Step 7: Garnish & Serve

Ladle the soup into bowls and get creative with your garnishes. A sprinkle of fresh parsley, a dollop of coconut yogurt, or a few pumpkin seeds can elevate the dish from simple to special. Drizzle with a bit of olive oil for extra richness and serve with a side of crusty bread or a green salad for a complete meal.

Pro Tips for Making the Recipe

• Customize to Your Taste: This recipe is a great base that you can tailor to your preferences. Love spicy food? Add a diced jalapeño or a sprinkle of red pepper flakes. Want more protein? Stir in some cooked chickpeas or a scoop of your favorite plant-based protein.
• Make It Creamy: For an extra creamy soup, try adding a can of coconut milk or a spoonful of almond butter or tahini. These additions not only add creaminess but also a boost of healthy fats and protein.
• Prep Ahead: Chop all your veggies the night before and store them in an airtight container in the fridge. In the morning, simply dump everything into the crockpot and you’re good to go!
• Freezer Friendly: This soup freezes beautifully. Let it cool completely, then transfer it to an airtight container or freezer bag. It will keep for up to 3 months. When you’re ready to eat it, thaw overnight in the fridge or reheat it straight from the freezer in the crockpot or on the stovetop.

How to Serve

One of the best things about soup is how versatile it is when it comes to serving. Here are a few ideas to make your meal feel special:

• Keep It Simple: Serve the soup on its own with a swirl of olive oil and a sprinkle of fresh herbs for a light and satisfying meal.
• Add Some Crunch: Top with toasted pumpkin seeds, chopped nuts, or a sprinkle of crispy chickpeas for added texture.
• Make It a Meal: Pair the soup with a side salad, a slice of crusty bread, or a side of quinoa or brown rice for a more filling option.
• Get Creative with Garnishes: Add a dollop of coconut yogurt, a sprinkle of nutritional yeast, or a squeeze of fresh lime juice to give the soup a bright, tangy flavor.

Make Ahead and Storage

This soup is a great candidate for meal prep. Here’s how to make ahead and store it:

• Prep Ahead: Chop all the veggies the night before and store them in an airtight container in the fridge. In the morning, simply add everything to the crockpot and cook as directed.
• Refrigerate: Let the soup cool completely, then transfer it to an airtight container and refrigerate for up to 5 days.
• Freeze: Let the soup cool completely, then transfer it to an airtight container or freezer bag. It will keep for up to 3 months. When you’re ready to eat it, thaw overnight in the fridge or reheat it straight from the freezer in the crockpot or on the stovetop.

And there you have it—Dump & Go Crockpot Vegan Butternut Squash Soup that’s as delicious as it is easy to make. Perfect for busy weeknights, cozy weekends, or even meal prep, this soup is sure to become a staple in your kitchen. So go ahead, give it a try, and enjoy the comforting, warming goodness of this amazing recipe!

Looking for more delicious butternut squash recipes? Check out How to Make the Best Butternut Squash Soup or How to Make Easy Butternut Squash and Sweet Potato Soup for more tasty ideas!