• Payton Pinsky

Butternut Squash Soup | Vegan Crock Pot Recipe


Finished Butternut Squash Soup

My absolute favorite Fall and Winter comfort food is Butternut Squash Soup. It's packed with nutrients, full of flavor, and so easy to make in the crock pot. Let's get cooking!


Ingredients: 1 Large or 2 Medium Butternut Squash (4 Cups worth)

1 Large Onion

1 Cup Diced Sweet Potato

2 Cups Vegetable Broth

3/4 Cup Canned Coconut Milk

2 Tsp Fresh Ginger (peeled and cut into small pieces)

3 Cloves Fresh Garlic or 1 1/2 Tbs Minced

1 Tsp Rosemary

Sprinkle of Nutmeg

Sprinkle of Tumeric

Salt and Pepper

Optional: Sprinkle of Cayenne Pepper


  1. Prep your veggies (see photo below for size comparison). Add squash, sweet potatoes, onion, ginger, garlic, and broth to your slow cooker. Cook on LOW for 4 hours (2 hours on HIGH if you're low on time).

  2. Add in Coconut milk and seasonings. Use an immersion blender or puree in regular blender until smooth. Season to taste if needed. Optional to top with more coconut milk or pumpkin seeds. Serve with your favorite warmed bread and Enjoy!



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