Dump & Go Crockpot Vegan Butternut Squash Soup
A comforting and creamy vegan soup made effortlessly in a crockpot, featuring roasted butternut squash and aromatic spices.
Ingredients
- 1 medium butternut squash
- 3 large carrots
- 1 medium yellow onion
- 4 cloves garlic
- 1 tablespoon fresh ginger
- 1 teaspoon ground turmeric
- 1 teaspoon ground cinnamon
- 0.5 teaspoon ground nutmeg
- 6 cups low-sodium vegetable broth
- Salt and freshly ground black pepper
- 2 tablespoons olive oil
- 1 can (15 oz) white beans or cooked red lentils Optional protein boost, drained and rinsed
- 1 can (14 oz) coconut milk or ½ cup almond butter/tahini Optional finishing touch for extra creaminess
- chopped fresh parsley or cilantro, pumpkin seeds, coconut yogurt, or a drizzle of olive oil Garnishes
Instructions
- Prep your ingredients by washing, peeling, and chopping the butternut squash, carrots, onion, and ginger. Mince the garlic.
- Layer all the chopped vegetables in the crockpot.
- Add the spices, vegetable broth, salt, pepper, and olive oil. Stir to combine.
- Cook on low for 6-8 hours or high for 3-4 hours.
- Add optional protein or creaminess boosters (white beans, lentils, coconut milk, or almond butter) and purée the soup until smooth using an immersion blender or a regular blender.
- Adjust seasoning if needed, then garnish with fresh herbs, pumpkin seeds, or a drizzle of olive oil before serving.
Notes
For an extra creamy texture, add coconut milk or almond butter during the last 30 minutes of cooking. You can also add cooked white beans or lentils for a protein boost.