Butternut squash soup is one of my favorite plant-based soups.
What I love most about this sweet and savory, slow-cooker soup is the addition of creamy coconut yogurt.
You’ll savor the flavors of butternut squash, apple, pear, carrots, leeks seasoned with vegetable broth,
curry powder, cinnamon, all-spice, salt and black pepper, slow-cooked and pureed with coconut yogurt
in this creamy, delectable vegan soup.
Savor the slow-cooked flavors of butternut squash, apple, pear, carrots and leeks seasoned with vegetable broth, curry powder, cinnamon and all-spice — and pureed with coconut yogurt.
Butternut squash is versatile and can be prepared in a number of ways.
Plus, it pairs well with a variety of flavors — from savory to spicy to sweet.
It’s a rich source of antioxidants, including vitamin E, vitamin C and beta-carotene.
The high antioxidant content may help reduce your risk of certain conditions —
including heart disease, certain cancers, and mental decline.
On top of that, it is low in calories and packed with fiber — making it a good option
for healthy weight loss diets.
All in all, including butternut squash in your diet is a healthy and delicious way to help
improve your overall health.
Curried Butternut Squash Soup Slow Cooker Style
Prep time: 20 minutes
Cook time: 3 hours high or 6 hours on low
6 c. butternut squash, peeled and cubed
1 large apple, peeled and cubed
1 large pear, peeled and cubed
3 large carrots, chopped
1 medium leek, sliced
1 t. cinnamon
½ t. allspice
1 T. curry powder
Sea salt and black pepper, to taste
2 c. vegetable stock, preferably organic
½ c. coconut yogurt
4 oz. toasted pumpkin seeds
3 T. fresh parsley, finely chopped
Add butternut squash, apple, pear, carrots, and leek to a 6-quart or larger slow cooker crock.
Sprinkle the curry powder, cinnamon, and all-spice on top and season with salt and black pepper, to taste.
Pour the vegetable broth over the vegetables and stir to combine.
Cover and cook on high for 3 hours or low for 6 hours.
When cook time is complete, remove lid and cool slightly before pureeing with an immersion blender.
(If you don’t have an immersion blender, carefully transfer the vegetables in batches to a blender or food processor to process until smooth).
Add the coconut yogurt to the pureed mixture in the slow cooker crock.
Stir until the coconut yogurt is thoroughly incorporated into the soup.
To serve, transfer the soup into individual serving bowls and top with toasted pumpkin seeds and some fresh chopped parsley.
Have you made butternut squash soup?
Share your thoughts and comments with us.