Slow Cooker Vegan Butternut Squash Soup
On a chilly fall afternoon, nothing beats a simmering pot of soup for a truly cozy meal. And it gets even better when the soup is not only ridiculously easy to make but also fills your home with an amazing aroma. Enter this vegan butternut squash soup, crafted in a slow cooker, which means it becomes a hands-off affair once you've chopped all your veggies. A quick blitz with an immersion blender at the end, and you'll have a luscious, smooth butternut squash soup ready to enjoy.Inspired by the flavors of a traditional Thai curry, this soup features simmered squash with aromatic elements like garlic, ginger, red curry paste, and lime. Red curry paste, a concentrated blend of chiles, garlic, lime, and spices, adds a delightful punch to the recipe. Just a small amount is needed, and the good news is that curry paste has a long shelf life in the refrigerator.For creamy richness without dairy, the secret ingredient is canned unsweetened full-fat coconut milk, readily available in most grocery stores.To garnish the soup, chopped cilantro imparts a fresh touch, but you can also play around with other fun options like toasted coconut chips, toasted sesame seeds, fried shallots, additional coconut milk, or chili oil—each adding its unique twist.This vegan butternut squash soup can be refrigerated for up to 1 week or frozen for up to 3 months, making it perfect for meal prepping and enjoying anytime you crave warmth and comfort.
Ingredients
- 1 (13.5-oz.) can full-fat unsweetened coconut milk
- 4 c. low-sodium vegetable stock
- 1 (2-lb.) butternut squash, peeled, seeded, roughly chopped
- 2 large carrots, peeled, roughly chopped
- 2 shallots, peeled, roughly chopped
- 4 cloves garlic
- 1 (2") piece ginger, peeled, minced or grated
- 1 tbsp. red curry paste
- Kosher salt
- Zest and juice of 1 lime
- Chopped fresh cilantro, for serving
Instructions
- Reserve 2 tablespoons coconut milk for drizzling; set aside.
- In a 4- to 6-quart slow cooker, combine remaining coconut milk, stock, squash, carrots, shallots, garlic, ginger, curry paste, and 1 tablespoon salt.
- Cook on high for 4 hours or low for 6 hours, until vegetables are very tender.
- Add lime zest and juice. Using an immersion blender, blend soup until very smooth. (Alternatively, ladle soup into a standard blender and blend until smooth, working in batches if necessary.)
- Ladle soup into bowls. Drizzle with reserved coconut milk. Top with cilantro.
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