Vegetarian Crockpot Soup Recipe: Dairy free, quick and easy, vegetarian butternut squash cream soup recipe, flavored with light curry spices and coconut milk, good for you and your baby.
Vegan Butternut Squash Soup Recipe
1 lg butternut squash
4 cups soup stock OR 4 c. water + 2 vegan bouillon cubes
1 Tbsp olive oil
1/2 tsp cumin powder
1 tsp coriander powder
1/2 tsp dried ginger powder
1/4 tsp gr nutmeg
1/4 tsp cinnamon
1/2 tsp fennel seed powder
1/2 cup regular or light coconut milk
1/2 tsp salt
Fresh ground pepper to taste
Optional: 1/2 tsp green curry paste OR a pinch of cayenne
Optional: 1/4 cup minced fresh cilantro or croutons as garnish
You’ll need a six quart soup pot, a blender or blender stick and a whisk
Cut the ends off the squash and peel it. If the skin is too thick for a vegetable peeler, slice it in rounds, then cut off the peel with a sharp paring knife
Cut the squash in half, and scrape out the seeds with a sturdy spoon
Cut the squash in 2 – 3 inch chunks
Add with the stock, or water + bouillon cubes, to a large crockpot
Cover and cook on low heat for 6 hours or until squash is very tender
Scoop the squash into a blender and add enough stock to blend it. Blend until smooth
Heat the olive oil on medium low in a small fry pan, and add the spices. Heat until they start to bubble
Add the spices, blended squash, coconut milk, salt and green curry paste to the crockpot and whisk until well blended
Add fresh ground pepper to taste, and serve garnished with minced cilantro or croutons
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.
Nutrition Data Per Serving, 209g: 146 calories, 23g carbs, 7g fat, 216mg sodium, 4g dietary fiber, 2g protein, Very low in Cholesterol. Good source of Vit. E (Alpha Tocopherol), Magnesium, Vit. A, Vit. C. Estimated glycemic load: 8
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.