Vegan Butternut Squash Soup Recipe Slow Cooker
Pick out the sprigs of thyme.
Vegan butternut squash soup recipe slow cooker. Peel the squash and cut into roughly 1 inch cubes. Add all vegetables to the slow cooker along with the vegetable broth cumin and maple. Remove bay leaf and discard.
Remove squash from skin and discard the peel. Stir to combine and then cook for 6 to 8 hours on low or 2 to 4 hours on high. Cover and cook on low for about 6 hours or until veggies are soft.
Combine onion garlic broth squash apple oil maple syrup vinegar thyme salt pepper cinnamon and nutmeg in a 5 to 6 quart slow cooker. Puree with an immersion blender or in batches in a blender. Add it to a slow cooker along with everything except the coconut milk.
Add vegetable stock garlic carrot apple butternut squash sage onion salt pepper cayenne cinnamon and nutmeg to a small 4 quart slow cooker or large 6 quart slow cooker. Cook for 6 8 hours on low or 3 4 hours on high or until the squash is completely tender and mashes easily with a fork. Place the squash pears shallots ginger and broth in the slow cooker.
Stir in coconut milk and nutmeg. Peel and dice the onion. Cover and cook on low for 8 hours or on high for 4 hours.
Transfer contents of slow cooker to a blender and blend until smooth or you can use an immersion blender. Steps to making slow cooker red pepper butternut squash soup with crispy roasted chickpeas. Cook on low for 8 hours or high 4 hours until soft and cooked through a knife should easily be inserted.