Butternut Squash Soup

Smooth and satisfying Butternut Squash Soup is vegan, gluten free, and dairy free.

This smooth butternut squash soup is warming, flavorful, and has the most satisfying texture. The beautiful orange color brings joy and lights up a dreary fall or winter day. It’s more than a meal; it’s a smile in a bowl!

Butternut Squash Soup is a perfect Monday meal. Did you know such a thing was possible? I like to chop all the veggies on Sunday. When Monday morning comes around, it’s so easy to combine everything in the slow cooker or instant pot and let it slowly simmer away while you take care of business. When the work day is done, just blend your soup and dig into this comforting start-of-the-week meal!

Did I mention, if you’re lucky enough to have extra soup, it makes a tasty lunch? Look at you go, one prep and you have a Monday dinner and lunches for later in the week!

Ingredients

Veggies

• 6 cups butternut squash, diced into 1” pieces

• 4-5 large carrots, diced

• 1 potato, diced (preferably Yukon Gold)

• 1 sweet potato, diced

• 2 stalks celery, chopped

• 1/2 small onion (optional)

Spices

• 1/4 tsp ginger

• 1/2 tsp coriander

• 1 tsp cumin

• 3/4 tsp paprika

• 1/4 tsp nutmeg

• 1/4 tsp chili powder

• 1/4 tsp turmeric

• 1/4 tsp thyme

• 1/2 tsp pink salt

• 1/2 tsp pepper

Pantry items

• 2 cups (15 oz can) great northern or cannellini beans, drained & rinsed

• 4 cups broth (vegetable or chicken; enough to cover veggies)

• 1 cup coconut milk or cream (optional - can use more broth or water instead)

Instant pot of Butternut Squash Soup before slow cooking.

Directions

1. Chop all veggies into 1” pieces.

2. Combine veggies, spices, beans, and broth in slow cooker or instant pot set to “slow cook."

3. Cook on low about 8 hours or high for about 4 hours, until veggies are soft.

4. Add coconut milk and blend with immersion blender until smooth. Alternately, carefully blend with traditional blender in batches.

5. Enjoy!

Notes

Serve this soup on its own, with a toasted sandwich, or play around with toppings and mix-ins! I like to sprinkle pumpkin seeds or hemp hearts for additional protein and a little crunch. My family prefers pretzels or chips with theirs. Sometimes we chop up an avocado and mix that into the soup too. So many delicious options!

Butternut squash soup freezes and reheats well. I like to freeze extras in empty 12 oz ghee jars. They’re the perfect size to thaw for an easy lunch.

Remember to add some love to your soup! Cooking with intention to satisfy, comfort, and heal makes everything taste better.

Yum!