Best Blended Butternut Squash Soup | Recipe

I love blended butternut squash soup, but learned recently that most of my friends do not—because I served them this one, and they all said, “I don’t normally like butternut squash things, but this is amazing!“

I’ve been asked to send them the recipe, and because I deviated enough from the recipe I was technically following (which I’m sure would also be delicious!) I decided to type it up here rather than send a link and a list of all the modifications I made.

Vegan Slow Cooker Butternut Squash Soup

Serving Size:

6-8 people

Time:

3-4 hours for high-setting slow cooker, 6-8 for low

Difficulty:

Easy

Equipment

• Slow cooker
• Immersion blender, blender, OR food processor

Ingredients

• 2 tbsp olive oil or avocado oil
• 1 large yellow onion, roughly chopped
• 4 cloves of garlic, roughly chopped; OR garlic powder measured with your heart
• 3 large carrots, chopped
• 3 tsp salt, or to taste
• 1 Granny smith apple, de-seeded and roughly chopped
• 1 large butternut squash, peeled, de-seeded, and diced
• 5-6 sprigs of fresh thyme, or 1 tbsp dried thyme
• 1-2 tbsp Italian herb mix, or 1.5 tsp each of dried oregano, basil, and thyme
• 2-3 tsp ground ginger
• 1 tsp mustard seed
• 3 cups broth (vegetable or chicken)
• 1 can coconut cream
• ground pepper, to taste

Directions

1. Chop all your ingredients. Add all ingredients except for the coconut cream, and cook in your slow cooker for 6-8 hours on low, or 3-4 hours on high, until squash is completely fork-tender.
2. Using either your blender, immersion blender, or food processor, puree the soup whole or in batches until its texture is consistently smooth.
3. Stir in the coconut cream.
4. Taste the soup and add more seasonings as needed, and then serve!

In my experience, this soup is best served alongside fresh-baked bread, and roasted potatoes seasoned with some Italian herbs make a great side dish!

Bon appetit!