Go Back

Creamy Vegan Butternut Squash Soup

Print Recipe

Ingredients
  

  • 1 large package cubed butternut squash
  • 1 yellow onion chopped
  • 1 Granny smith apple
  • 1 Honeycrisp apple both apples cored and chopped
  • 2 cups low sodium chicken/vegetable broth
  • 1 tsp  salt
  • 1/2 tsp  black pepper
  • 1/2 tsp  nutmeg
  • 1/2 tsp  cinnamon
  • 1/2 tsp  turmeric
  • 1 cup light coconut milk
  • Chopped fresh sage and rosemary
  • Toasted pumpkin seeds optional

Instructions
 

  • Spray bottom of slow cooker.
  • Add in chopped onion, butternut squash, apples, broth and seasonings (saving fresh herbs till the end)
  • Cook on high for 3-4 hours
  • Add in coconut milk
  • Puree with immersion blender until smooth (option to blend in batches in a blender)
  • Sprinkle with fresh herbs and toasted pumpkin seeds