How To Make Vegan Slow Cooker Butternut Squash Soup
A comforting and creamy vegan soup made with butternut squash, coconut milk, and aromatic spices.
Serves:
Ingredients
- 1 medium-sized butternut squash, peeled, seeded and cubed
- 1 onion, chopped
- 2 garlic cloves, minced
- 1 tsp ginger, grated
- 1 tsp turmeric powder
- 1 tsp ground cinnamon
- 1 tsp ground cumin
- 1/4 tsp cayenne pepper
- 2 cups vegetable broth
- 1 can coconut milk
- Salt and pepper to taste
- Fresh parsley or coriander for serving
Instructions
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In a slow cooker, add butternut squash, onion, garlic, ginger, turmeric, cinnamon, cumin, cayenne pepper, salt, and pepper.
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Pour in vegetable broth, stir to combine.
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Cover and cook on low heat for 4 hours, or until the squash is tender.
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Use an immersion blender or transfer the soup to a blender and blend until smooth.
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Stir in coconut milk and let it warm up for 5-10 minutes.
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Ladle soup into bowls and add fresh parsley or coriander before serving.
Nutrition
- Calories : 217kcal
- Total Fat : 10g
- Saturated Fat : 9g
- Sodium : 602mg
- Total Carbohydrates : 30g
- Dietary Fiber : 6g
- Sugar : 7g
- Protein : 3g
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