Bypass roasting the butternut squash with this Smooth, creamy, and super comforting curried Butternut Squash Soup recipe. Let your slow cooker do the work instead. Just load up all the ingredients into the crock pot, set it and forget it for an easy, healthy dinner or packable lunches.
Course Soup
Cuisine American
Keyword vegan
Prep Time 20minutes
Cook Time 3hours
Total Time 3hours20minutes
Servings 6
Equipment
Slow Cooker
Ingredients
6c.butternut squashpeeled and cubed
1large applepeeled and cubed
1large pearpeeled and cubed
3large carrotschopped
1medium leeksliced 1 t. cinnamon ½ t. allspice 1 T. curry powder
Sea salt and black pepperto taste
2c.vegetable stockpreferably organic
½c.coconut yogurt
4oz.toasted pumpkin seeds
3T.fresh parsleyfinely chopped
Instructions
Add butternut squash, apple, pear, carrots, and leek to a 6-quart or larger slow cooker crock. Sprinkle the curry powder, cinnamon, and all-spice on top and season with salt and black pepper, to taste.
Pour the vegetable broth over the vegetables and stir to combine. Cover and cook on high for 3 hours or low for 6 hours.
When cook time is complete, remove lid and cool slightly before pureeing with an immersion blender. (If you don’t have an immersion blender, carefully transfer the vegetables in batches to a blender or food processor to process until smooth).
Add the coconut yogurt to the pureed mixture in the slow cooker crock. Stir until the coconut yogurt is thoroughly incorporated into the soup.
To serve, transfer the soup into individual serving bowls and top with toasted pumpkin seeds and some fresh chopped parsley. Enjoy!
Notes
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