Easy Vegan Butternut Squash Soup (Slow Cooker or Stove)

Preparation for Slow Cooker

Slow Cooking

Notes: The soup is ready when the butternut squash is easily mashed with a fork.

Instructions

Stir to combine all the ingredients in the slow cooker.

Cook for 6 to 8 hours on low, or 2 to 4 hours on high.

Blending and Serving

Notes: Storage: This soup can be stored in the fridge for up to 5 days in an airtight container or frozen for 3 months. Just let it cool completely before storing.

Ingredients

1 13-oz can coconut milk

Instructions

Pick out the sprigs of thyme.

Use a handheld immersion blender to puree the soup. Alternatively, carefully transfer it to a countertop blender and puree.

Stir in the coconut milk.

Serve, optionally drizzling more coconut milk over the soup after ladling into bowls.

Easy Vegan Butternut Squash Soup (Slow Cooker or Stove)

Preparation for Slow Cooker

Ingredients

Instructions

Slow Cooking

Instructions

Blending and Serving

Ingredients

Instructions

Stovetop Instructions

Ingredients

Instructions