Creamy Vegan Butternut Squash Soup

Creamy Vegan Butternut Squash Soup

I don’t know about you, but this whole “arctic-blast” thing is no fun when the Oklahoma wind is rushing past you and through your coat at 20 mph. Cold weather absolutely calls for a rich, creamy soup!

This soup recipe can be done in your slow cooker, instant pot, or on the stove top. We used our instant pot on the slow cooker setting and it worked like a charm. I’m really starting to love this thing. PLUS it gives me the opportunity to get rid of our crock pot. Score!

butternut squash soup

My parents were over in T-Town this past weekend and instead of going out for dinner like we normally would, I decided that we would cook a full-vegan meal for them at our home. We served this soup, rosemary roasted veggies, and homemade croutons. It was a hit! Now we have left over soup that will be marvelous for lunches at work.

The best thing about this soup other than its one-pot creation, is that you don’t have to do any fine dicing or slicing. You just roughly chop everything and toss it in. It’s the most magical thing to not have to spend half an hour chopping ingredients. You do have to peel and de-seed the squash and the peppers and then roughly dice all the ingredients but it takes minimal effort.

This soup is peppered and not sweet like you might find at a restaurant. We use Serrano peppers and cracked black pepper to kick through the sweetness that the squash already possess. If you don’t want it peppery then I suggest adding a table spoon of maple syrup at the end of the cooking time to take the edge off. This is certainly not something I consider spicy!

butternut squash soup1

 

Creamy Vegan Butternut Squash Soup

  • Servings: 6
  • Difficulty: easy
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Cold weather calls for hot soup. This slow cooker delight is sure to warm you up on a cold winter's day.


Ingredients


– 2 medium sized butternut squash, peeled, de-seeded, and roughly chopped
– 1 medium yellow onion, roughly diced
– 2-3 Serrano peppers, de-seeded and roughly diced
– 1 TBS rosemary
– cracked black pepper to taste
– salt to taste
– 3 C homemade vegetable stock or water, add a half cup more to thin if you find it is too thick
– 1 C coconut cream
– 1 TBS maple syrup (optional)
– croutons or crackers to garnish

Directions


1. Prep first three ingredients and add to the bowl of your slow cooker.
2. Add the rosemary, pepper, salt, and vegetable stock. Stir to combine.
3. Set your slow cooker on low heat for 8 hours.
4. Once the 8 hours is over, use an immersion blender or high-speed upright blender to combine ingredients until creamy and no chunks are left. If using upright blender, pour back into the bowl of the slow cooker.
5. Add coconut cream into the blended mixture and stir.
6. If the soup is too thick for your liking, add more vegetable stock until you get your desired consistency. I did not have to use any additional vegetable stock because I like for my soups to be very thick.
7. Adjust salt if needed and add maple syrup if desired.
8. Turn slow cooker to “keep warm” and ladle soup into bowls. Top with croutons.
9. Enjoy! Keep leftovers in the fridge in a sealed container for up to four days.

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