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Slow Cooker Vegan Butternut Squash Soup

Slow Cooker Vegan Butternut Squash Soup

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Ingredients
  

  • 2 butternut squash peeled and cubed
  • 1 onion peeled and quartered
  • 3 cloves of garlic peeled
  • 2 cups vegetable broth
  • 1/2 cup coconut milk
  • 1 tbsp olive oil
  • 1/4 tsp ground cumin
  • 1/4 tsp ground coriander
  • 1/4 tsp ground turmeric
  • 1/4 tsp salt or to taste
  • 1/4 tsp black pepper or to taste

Instructions
 

  • Chop your veggies: Peel and cube the butternut squash, quarter the onion, and peel the garlic cloves.
  • Load the slow cooker: Add olive oil, onion, garlic, veggie broth, coconut milk, spices, salt, and pepper. Stir everything together.
  • Let it cook: Cover and cook on low for 5–6 hours or on high for 3–4 hours, until the squash is fork-tender.
  • Blend it up: Use an immersion blender right in the slow cooker to blend until smooth and creamy.
  • Taste test: Adjust the seasoning if needed.
  • Serve and enjoy: Ladle into bowls, drizzle with a little extra coconut milk, and sprinkle with black pepper (or even fresh herbs if you’re feeling fancy).