Crock Pot Vegan Butternut Squash Soup
Crock Pot Vegan Butternut Squash Soup-The ultimate fall soup- creamy, hearty and delicious!
Fall officially marks the beginning of crock pot season in my house. Thick, hearty soups are my favorite meal to slow cook. As an added bonus, they make the house smell amazing!
Butternut squash are abundant this time of year. I prefer to use a whole butternut squash, rather than the pre-cut pieces that are available in the produce section. It requires a bit more work, but the taste is worth it!
Butternut squash has a sweet, nutty taste that’s similar to pumpkin. It’s great in soup or it can be halved and stuffed with anything from quinoa to black beans. Butternut squash doesn’t only taste great, it’s packed with nutrients! One serving of butternut squash contains more than 100% of your daily requirement of vitamin A. It’s also high in vitamin C, low in calories, and a good source of fiber.
Crock Pot Vegan Butternut Squash Soup
This soup only requires 10 minutes of prep time! First, peel and dice the butternut squash. Then chop the onion and celery. Next, add the reduced-fat coconut milk, can of diced tomatoes, red lentils, chopped, reduced-sodium vegetable broth and cumin to the pot with the squash, onion and celery.
Crock Pot Vegan Butternut Squash Soup
Ingredients
- 1 whole butternut squash
- 1 medium yellow onion
- 1 celery stalk
- 1 15.5 oz can reduced-fat coconut milk
- 1 15.5 oz can diced tomatoes
- 1 cup dried red lentils
- 2 1/2 cups reduced-sodium vegetable broth
- 2 tsp cumin
Instructions
- Peel and dice the butternut squash. Chop onion and celery.
- Add all ingredients to the crock pot. Cook on low for 5-6 hours or until the squash is tender.
- Take 75% of the soup and blend it in a high-speed blender for a few seconds. Add it back to the pot. This final step makes the soup very creamy.
Looking for more Vegan Crock Pot Recipes?
Crock Pot Vegan Potato and Leek Soup
Crock Pot Vegan Carrot Ginger Soup
