Slow Cooker Vegan Creamy Butternut Squash Soup Recipe

Butternut Squash Soup is a delicious, rich and creamy soup made with butternut squash and other vegetables like carrots and onion; this recipe also uses cashews for added flavour and creamy texture. The Home Baked Vegan’s recipe for butternut squash soup is made in a slow cooker, however you could make this on the stove top as well, simply bring the ingredients to a boil, then cover the pot and reduce to a simmer and cook until all the ingredients are tender.

This rich, vibrant orange soup is delicious for lunch as a meal on it’s own, or served as a side or starter with dinner. I use an immersion blender in this recipe, however you could use a regular blender as well, just be careful when pouring the hot soup and when you take the lid off the blender, as the hot steam may build up in the blender. Once upon a time, when I didn’t own an immersion blender or even a standard sized blender, I made a big batch of pureed soup using a single serving sized Magic Bullet. It was a tedious process, but what I am saying is: if you don’t have an immersion blender, don’t worry, I’m sure you’ll find a way to make this work.

Here is the recipe for The Home Baked Vegan’s Crock Pot Butternut Squash Soup:

1 Butternut Squash

1 Onion

1 Carrot

1 – 2 Stalks of Celery

1 tsp Salt 

1/4 tsp Turmeric

1 tsp Dried Oregano

3 Garlic Cloves

2 tsp Fresh Ginger, minced

4 1/2 Cups Water
1/2 Cup Raw Cashews

Peel the butternut squash, and cut it in half lengthwise. Remove the seeds.

Cut the butternut squash into cubes, and dice the Onion, Carrot and Celery. Mince the garlic and ginger. 

Add all of the ingredients into a slow cooker.

Cook on High for 4 hours. 

Once the vegetables are soft and the cashews are tender, use an immersion blender to blend the soup together until smooth and creamy. 

Enjoy!