It’s Crocktober!!! Ok I use my crock pot all year round but especially in the fall! I’m sharing this easy recipe for my crockpot butternut squash soup. Not only is it great for those chilly fall days, but also if you’re on a vegan or plant-based diet.
CrockPot Butternut Squash Soup
- 1 yellow onion (chopped)
- 2 medium sized butternut squash
- 2 medium apples
- 2 cups of low sodium vegetable broth
- 1 tsp salt
- 1/2 tsp ground nutmeg
- 1/4 tsp cayenne pepper
- 1 1/2 cups of coconut milk
- pumpkin seeds
- olive oil for browning the onions
1.) In a saucepan or skillet, pour some olive oil to coat the pan. Add the onions and sauteed until browned.
2.) Drizzle some olive oil into the bottom of the crockpot to prevent sticking. Add the chopped butternut squash, onions, and apples.
3.) Pour in vegetable broth and add spices.
4.) Stir well.
5.) Cover and cook on low for about 8 hours.
6.) When the apples and butternut squash are tender, add the coconut milk.
7.) Blend using an immersion blender. The consistency will be thick.
8.) Scoop into bowls and top with a drizzle of coconut milk and pumpkin seeds.
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