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Slow Cooker Vegan Butternut Squash Soup

September 21, 2020

Slow Cooker Vegan Butternut Squash Soup- this soup is sweet, hearty and absolutely delicious! Perfect for meal-prep!

Slow Cooker Vegan Butternut Squash Soup

Now that the temperature has dropped, I’m back to using the slow cooker on a regular basis. I love that I can just add the ingredients, turn it on and have dinner ready without any effort!

It’s winter squash season, and I couldn’t resist the beautiful butternut squash at the farm stand. This soup combines the sweet flavor of butternut squash with hearty red lentils. If you’re not familiar with red lentils, they have a more mild flavor than the green or brown varieties. They are commonly used in Middle Eastern and Indian food.

Slow Cooker Vegan Butternut Squash Soup

Slow Cooker Vegan Butternut Squash Soup

I use a whole butternut squash for this recipe, not the pre-cut chunks that are packaged in the grocery store. It requires a few extra minutes of prep time to peel and dice the squash, but it’s totally worth it. The flavor is so much better when you use a whole butternut squash!

This soup couldn’t be easier to make! Peel and dice the butternut squash, then chop the onion. Add all of the ingreditents to the slow cooker and cook for 5-6 hours on low or until the butternut squash in tender.

Once the soup has finished cooking, take 75% of it and scoop it into a high-speed blender. Give it a few whirls and add it back to the pot. This will give the soup a wonderful, creamy texture!

Yield: 4 servings

Slow Cooker Vegan Butternut Squash Soup

https://gina-michele.com/2020/09/slow-cooker-vegan-butternut-squash-soup.html
Prep Time 10 minutes
Cook Time 6 hours
Total Time 6 hours 10 minutes

Ingredients

  • 1 whole butternut squash
  • 1 yellow onion
  • 1 15.5 oz can reduced-fat coconut milk
  • 1 15.5 oz can diced tomatoes
  • 4 cups reduced-sodium vegetable broth
  • 1 stalk celery
  • 1 cup dried red lentils
  • 1 1/2 teaspoons cumin

Instructions

  1. Peel and dice the butternut squash. Chop the onion. Add all the ingredients to the slow cooker and stir.
  2. Cook on low for 5-6 hours or until the butternut squash is tender.
  3. Take 75% of the soup and scoop it into a high-speed blender. Blend and pour back in with the rest.

This recipe makes plenty for leftovers which makes it ideal for meal planning. The recipe can easily be doubled if you’d like more for freezing.

Vegan Slow Cooker Butternut Squash Soup

Looking for more Vegan Slow Cooker Recipes?

Slow Cooker Vegan Potato and Leek Soup

Slow Cooker Vegan Carrot and Ginger Soup

Slow Cooker Black Bean and Pumpkin Chili

Slow Cooker Vegan Butternut Squash Soup

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