This Slow Cooker Butternut Squash Sweet Potato Carrot Soup recipe was originally published December 12, 2014, images were updated October 2017.
This page may contain affiliate links. Click to learn more. As an Amazon Associate I earn from qualifying purchases.
To me, cold weather + soup = comfort. Isn’t a nice, warm soup the perfect thing to eat on a cold, fall or wintery day?
Especially when it’s a soup made in the slow cooker and especially when it’s this easy Butternut Squash Sweet Potato Carrot Soup.
Any time I can throw ingredients into my slow cooker in the morning and have a healthy supper 90% ready and waiting for me in the evening is a huge bonus added to my day
(This curried cauliflower sweet potato carrot soup and this recipe for lentil sloppy joes are other great slow cooker recipes!).
I love cooking, but I know you’ll agree with me when I say that there are some evenings when I would just rather not.
Do you feel the same some evenings?
Those are the evenings this soup is perfect for.
- Peeling butternut squash used to once scare me. Anyone who has peeled one with a knife knows EXACTLY what I am talking about. Skip the knife and peel with a vegetable peeler!
The first steps that go into making this soup is adding the veggies and broth to your slow cooker.
Next, once everything is cooked, you add the coconut milk, the spices, a touch of maple syrup (yes, maple syrup!), and salt.
The types of spices used in this butternut squash sweet potato carrot soup recipe, in addition to the maple syrup (the same blend used in my maple spiced almonds recipe!), may make you think you’re going to end up with a soup that tastes more like dessert.
You will not.
The spice blend and maple syrup adds a distinct “warmness” to the soup. Does that even make sense? I can’t think of any other way to explain it. You’ll have to make it yourself to taste it for yourself!
And in case you’re wondering, the coconut milk does not leave a coconut flavour but rather, it makes the soup extra smooth and creamy.
I hope you love this soup and make it as often as I do when the colder months come around.
Check out more delicious things you can make in your slow cooker and if you like this Slow Cooker Butternut Squash Sweet Potato Carrot Soup recipe, you may also like these:
- Curried Cauliflower Sweet Potato Carrot Soup
- Stuffed Sweet Potatoes
- How to Roast Pumpkin Seeds
- Vegan Gluten Free Pumpkin Spice Muffins
- How to Make Slow Cooker Applesauce
- Carrot Ginger Muffins
And if you make it, share a picture with me on Instagram! I’d love to see! I’m @delightfuladventures over there and my hashtag is #delightfuladventures.
Oh, and the crackers shown in the images above are nice to have on the side with soup for a little crunchy texture.
I received a lot of questions about them after I published my Garlic Herb Vegan Almond Cheese Spread recipe, I had included them in those images as well.
These crackers are both vegan and gluten free and they are by a brand called Mary’s Gone Crackers, you can find them here.
If having crackers with your soup is not your thing, I recommend these Whole Grain Vegan Spelt Rolls. They would be perfect to have on the side.
How to Make Vegan Slow Cooker Butternut Squash Sweet Potato Carrot Soup
Butternut Squash, Sweet Potato, Carrot Soup
Ingredients:
- 1 medium butternut squash , peeled, seeded, and cubed
- 2 medium-sized sweet potatoes , peeled cubed
- 3 medium-sized carrots , peeled and chopped
- 1 medium onion , chopped
- 4 1/2 cups vegetable broth
- 3/4 cup coconut milk
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 2 tablespoon maple syrup
- salt to taste
Instructions:
- Add the butternut squash, sweet potatoes, carrots, onions, and broth to the slow cooker. Set to low and let cook for 6 hours. (If you are in a rush, set to high and cook for 3 1/2 - 4 hours or until vegetables are soft)
- Once cooked, puree with an immersion blender until the soup is smooth.
- Add in the coconut milk, cinnamon, nutmeg, maple syrup. Blend again making sure that all spices are incorporated.
- Season with salt, to taste.
Recipe Notes:
- I use a low sodium vegetable broth and canned coconut milk.
- This recipe makes 6 servings, but can make more or less, depending on how large or small you make each serving.
- Nutrition info is for 1 serving (of 6) prepared as the recipe is written and without any garnishes. Data below is only to be used as a rough guide. Click to learn how nutrition info is determined on this website.
Nutrition Info:
Kelly says
I’m unable to go grocery shopping due to being sick and was wondering if almond milk might be an ok substitute? That’s all I have in my fridge.
Gwen Leron says
Hi Kelly, yes, you can use almond milk instead, no problem. It will still taste delicious, but the soup will be a little less thick and creamy than if you were to use coconut milk. I hope you feel better soon 🙂
Debbie says
This is so good I can’t say! Not too sweet, surprisingly complex, and very easy to throw together. Its a staple of mine now. Thanks so much for this recipe!
Gwen Leron says
I’m so happy you liked it, Debbie! And I’m glad it has made its way to your list of staples, that makes me so happy to hear 🙂 Thanks so much for taking the time to leave your note!
Charlotte says
Delicious! I added a little bit of lemon juice to the mix because I thought it taste a little bland… It made all the difference! I will definitely make it again 🙂 Thank you!
Gwen Leron says
So glad to hear you liked it, Charlotte! Thanks very much for your message 🙂
Adrienne Hadder says
I would like to use already cubed squash – how many cups should I use?
Gwen Leron says
Hi Adrienne, you will need roughly 4 cups of cubed butternut squash. Let me know how the soup turns out!
Adrienne Hadder says
I made this soup and followed the recipe and it is delicious!
Gwen Leron says
Wonderful, Adrienne! So glad you made it and that you liked it. Thanks for taking the time to leave your message 🙂
Nancie says
I’m making your great soup now. Was wondering if you used regular can coconut milk or cream of coconut milk. I drink coconut milk which is like the consistency of regular milk. Have you tried ginger in the soup thank you
Gwen Leron says
Hi Nancie, I use canned coconut milk because it’s thicker than the coconut milk you drink. You can use that kind, the soup will just not be as thick. I have not tried ginger in it but I think it would be a nice addition. If you try, please come back and let me know how you liked it! 🙂
Valerie Bolton says
I will be putting this soup on before going to church on Sunday.. Looks devine. I don’t have a blender so can I use my potato masher..
Gwen Leron says
I hope you love it, Valerie! Using a potato masher will not give you a silky smooth soup, but it will still taste the same. Good luck, let me know how things go!
Amanda says
This soup is delicious! I have one question though, you give nutritional facts for a serving of this soup but don’t mention how much that serving is?
Also, I used my InstantPot and it was perfect at 25 minutes, set to Manual, for anyone wondering.
Gwen Leron says
Hi Amanda! I’m so glad you like the soup 🙂 The whole recipe makes 6 servings, so the nutritional info is for 1 of 6 servings. I’ll update the recipe notes to clarify that. And thanks for the Instant Pot info! I have had a few readers ask about IP timing for this and my lentil chili recipe and have not had the time to test it yet, so this is helpful. Thanks!
Laurie Loh says
Just made this recipe and thought the flavour was fantastic. The only change I made to the recipe was that I roasted all of the vegetables in the oven until they were soft and then blended everything together. Tasted fantastic!
Gwen Leron says
I’m so happy you liked it, Laurie! Great idea to roast the vegetables before adding them to the slow cooker. Thanks so much for your note 🙂
Nicole says
This soup is AMAZING!! I made it last night and the only change I made was to add a large pinch of red pepper flakes (I love a touch of heat). I know this will be going into my rotation.
Gwen says
So happy to hear this, Nicole! And I love the addition of a little heat with the red pepper flakes. Yum! Thanks so much for your note 🙂
Kika says
Someone else made your recipe for Thanksgiving and it was so amazing I’m using it to serve at my cookie swap at Christmas. She added a little cumin and red pepper flakes to it.
Gwen @ Delightful Adventures says
Glad to hear you like it, Kika! Thanks for your note 🙂 Enjoy it at your cookie swap!
Tiffany says
This soup was amazing! But, I was wondering, have you ever froze it to have at a later time? We followed the recipe exactly as you did it.
Gwen @ Delightful Adventures says
Hi Tiffany! So happy to hear you like the soup! And yes, it freezes very well 🙂
Mary says
Having this soup for dinner this Halloween night!
It’s Hauntingly Delicious!
Gwen @ Delightful Adventures says
Love it! So glad you thought it was “hauntingly delicious,” Mary! 🙂 I hope you had a happy Halloween!
Jaime says
Very good. I doubled the recipe. Thank you for posting!
Gwen @ Delightful Adventures says
Happy to hear you like it, Jaime! Thanks for your note! 🙂
Gwen @ Delightful Adventures says
Happy to hear you like it, Jaime! Thanks for your note! 🙂
Nancy says
Great soup. Definitely a hit. Got caught in a rush the second time I’m making it, so using pressure cooker.
Gwen @ Delightful Adventures says
Glad it was a hit, Nancy! I just made it again this past weekend, it’s always a hit here, too 🙂 Interested to hear how long it took in your pressure cooker and how it turned out!
Tricia D says
Have you ever froze this soup? I am trying to freeze a bunch of meals for after a surgery so I am just wondering if it freezes well. Looks amazing and I can’t wait to try it. 🙂
Gwen @ Delightful Adventures says
Hi Tricia! I have never put it in the freezer, but there is no reason why it wouldn’t freeze well. Just be sure not to add any garnishes and it should be fine 🙂 Best of luck with the surgery!
Debbie says
wow! I love this soup. It’s now in my go-to rotation. Only change that i made was to use the instant pot. Results were fantastic, and it was super easy to throw together.
Gwen Leron says
So glad you like it, Debbie! Thanks for your note! I’m going to be adding Instant Pot and stove top directions soon so everyone can make it their favourite way 🙂
Julie says
What is the nutritional information on this? Like size of a serving, calories, protein??
Gwen @ Delightful Adventures says
Hi Julie, This is one of the first recipes I posted on this site so I did not include the nutritional info. I have only recently started looking into including these stats on my website and as you can imagine, with a large amount of recipes, it’s going to take some time to implement if I do decide to go that way 🙂 If you would like to find the nutrition info for this recipe, you can copy the ingredients into a service like myfitnesspal.com (it’s free) and it will calculate everything for you. I hope that helps!
Sarah says
This looks so yummy and I have everything except the coconut milk on hand, can I use anything else? Or will that change the flavor too much?
Gwen says
Hi Sarah! You can omit the coconut milk completely but if you find it a little too thick after blending you can add some more vegetable broth to thin it out. By leaving out the coconut milk, the flavour will not really be affected, the coconut milk is used to add a creaminess and smoothness to the soup more than anything. I hope you like it!
sue grainger says
I made this today as per recipe and it was gorgeous 🙂 thanks for sharing.
Gwen says
So happy to hear this, Sue! Thanks for letting me know, I’m glad it turned out well for you and that you liked it 🙂
Nadine Oakley says
My husband was diagnosed with cancer and I was looking for cancer fighting foods for him when I came across your recipes. We LOVE it! He is a finicky eater at best and with the therapy for his prostrate cancer he really has not been very hungry. Your butternut squash sweet potato and carrot soup is a Winner! Its easy to make and he can eat it. Thank you.
Gwen says
I’m glad you like the recipe, Nadine! And I hope that your husband is on his way to a full recovery. Best of luck to you both, take care.
Claudia @ HomeMade with love says
What a great recipe! I am a hugh fan of slow cooker recipes..so easy, heahlty and delicious.
Gwen says
Hi Claudia! It’s a regular on my rotation for all the reasons you listed. If you end up making it, come back and let me know what you think. Thanks for stopping by 🙂
Robin says
I made this soup and have some comments. When you say sweet potatoes do you really mean yams? It looks like yams in your picture. I used sweet potatoes. Too much cinna and i cut back on nutmeg. Addition of spices and maple syrup gave soup a brown color not orange. I think it tastes good but need to cut back on
Cinna.
Gwen says
Hi Robin, it’s definitely sweet potatoes that I use, yams are not easily found where I live 🙂 Did you follow the recipe exactly? I make this soup regularly (maybe once every few weeks in the fall/winter) and it is always the colour you see in the pictures (the spices are not enough to change the colour and take over the pretty orange colours of the carrots, sweet potatoes and the butternut squash) You can definitely cut back on the spices and maple syrup to suit your tastes, however, when I make it, the spices do not overpower at all. I’d say that the dominant flavour in this soup is the butternut squash. I hope you try it again!