Vegetarian Crockpot Soup Recipe: Dairy free, quick and easy, vegetarian butternut squash cream soup recipe, flavored with light curry spices and coconut milk, lovely as a light supper with artisan bread and hummus, or as the first course of a company dinner.
Total prep & cook time: 8 hours on low
Nutrition Data Per Serving, 209g: 146 cal, 23g carbs, 7g fat, 216mg sodium, 4g fiber, 2g protein, low Cholesterol. Good source Vit. E (Alpha Tocopherol), Magnesium, Vit. A, Vit. C. Estimated glycemic load 8
Cooking Tips: Use the biggest butternut squash you can get your hands on - then the soup will be nice and thick. Or you can half the recipe.
If you need a longer cooking time, cut the squash into 4 big chunks, and extend the cooking time to 8 hours or more on low.
You can make crockpot soup stock overnight, so it's ready to cook with the squash in the morning. If you can't make or buy veggie soup stock, vegan bouillon cubes are a cheap and easy option. Either get the unsalted variety, or omit the salt if your bouillon cubes are salted.
You'll need a large 8 - 10 qt crockpot or slowcooker for this recipe, a blender and a whisk
I made the Butternut Squash Soup recipe - it turned out absolutely delicious. I did not have the fennel on hand so I omitted that and I did have a middle eastern spice called "Ras al Hanut" so I added a teaspoon. The soup was very filling. - Kathleen P.
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