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    Home » Recipes » Main Dishes

    Butternut Squash Sweet Potato Carrot Soup

    Published by Gwen Leron on October 23, 2017 (Updated May 9, 2022)

    4.8 from 24 ratings
    »
    60 Comments

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    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.

    An overhead shot of two bowls of Butternut Squash Sweet Potato Carrot Soup.

    Any time I can throw ingredients into my slow cooker in the morning and have dinner 90% ready and waiting for me in the evening is a huge bonus.

    (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 when I say 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.

    A cutting board with chopped butternut squash, peeled carrots, and two unpeeled sweet potatoes.

    TIP: 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.

    Cubes of sweet potatoes, butternut squash, carrots and onions in a slow cooker with broth being poured over top.

    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.

    Two bowls of Butternut Squash Sweet Potato Carrot Soup sitting on a brown wooden table.

    I hope you love this soup and make it as often as I do when the colder months come around.

    Check out more delicious recipes 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

    A white bowl filled with Butternut Squash Sweet Potato Carrot Soup with a garnish of chopped parlsey on top of the soup.
    Print Recipe SaveSaved!
    4.75 from 24 ratings

    Butternut Squash, Sweet Potato, Carrot Soup

    A simple, easy recipe for slow cooker vegan butternut squash sweet potato carrot soup. Perfect to have during fall or on a cold winter's day.
    Prep Time:15 minutes minutes
    Cook Time:6 hours hours
    Total Time:6 hours hours 15 minutes minutes
    Author: Gwen Leron
    Course: Lunch, Main Course
    Cuisine: Gluten-Free, Vegan
    Diet: Vegan
    Servings: 6
    Prevent your screen from going dark

    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 ½ cups vegetable broth
    • ¾ cup coconut milk
    • 1 teaspoon ground cinnamon
    • ½ 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 ½ - 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:

    Calories: 148kcal | Carbohydrates: 24g | Protein: 2g | Fat: 5g | Saturated Fat: 5g | Sodium: 162mg | Potassium: 331mg | Fiber: 3g | Sugar: 11g | Vitamin A: 13850IU | Vitamin C: 12.4mg | Calcium: 50mg | Iron: 0.9mg
    Did You Make This Recipe?If so, please share a picture with me on Instagram! Tag @delightfuladventures and hashtag #delightfuladventures. I can't wait to see!

    This Slow Cooker Butternut Squash Sweet Potato Carrot Soup recipe was originally published December 12, 2014, images were updated October 2017.

    Main DishesSide DishesSoups & StewsGluten-FreeNo Nuts AddedMaple SyrupSweet PotatoThanksgiving

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    Reader Interactions

    Comments

      4.75 from 24 votes (6 ratings without comment)

      Did You Make This Recipe or Have a Question About It? Cancel reply

      If you’ve made this recipe and loved it, I’d be so grateful if you left a comment and star rating. Your ratings help others discover my recipes so they can enjoy them, too. If you haven’t tried the recipe yet but have a question, feel free to ask, and I’ll get back to you as soon as I can. Thank you so much for your support!

      Sincerely,
      Gwen

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      Recipe Rating





    1. KERIN ANN GORDON says

      November 20, 2024 at 4:24 pm

      4 stars
      Im surprised you didnt add ginger to the recipe. What carrot soup without ginger. I also added onion soup since I have a few pounds of it from the bulk section of Winco. I also didnt have any coconut milk, just oatmeal so I used that and will probably top if off with some nutritional yeast. Its slow cooking now and the dogs keep sniffing the air.

      Reply
      • Gwen Leron says

        November 21, 2024 at 12:19 pm

        I'm glad you were able to adjust based on what you have on hand, and feel free to add ginger if you like it! I hope you enjoyed your version of this soup!

        Reply
    2. Kathleen Wedel says

      December 03, 2023 at 6:24 pm

      4 stars
      This rich was rich and creamy, but a tad bland even though I increased the nutmeg and cinnamon. May add some thyme when I reheat this. But it was a delicious basic soup. Thank you.

      Reply
      • Gwen Leron says

        December 04, 2023 at 4:53 pm

        Hi Kathleen, you're welcome, but I'm sorry you found it bland. Add what you like to it to suit your taste, you mentioned thyme, that would be great! I hope you enjoy what you have left.

        Reply
    3. Sue says

      December 14, 2022 at 6:03 pm

      5 stars
      Hi Gwen,
      I love your soup ... wondering if you have the recipe for those yummy-looking crackers pictured with this Butternut squash Sweet Potato Carrot Soup recipe.
      I've been on a cracker kick lately and would love to try those.
      Thanks for sharing.
      Sue

      Reply
      • Gwen Leron says

        December 15, 2022 at 9:32 am

        Hi Sue! I'm glad you love the soup! Those crackers are store-bought, it's a brand called Mary's Gone Crackers and you can see them here: Mary's Gone Crackers. They're vegan and gluten-free and I like them a lot. I buy them from my grocery store but you can also find them at Costco or buy them online. Enjoy!

        Reply
    4. Abby says

      June 29, 2021 at 4:27 pm

      Oops just realized these are vegan types I’m sorry lol just having to change me foods although I usually preferred vegetarian dishes ty

      Reply
      • Gwen Leron says

        June 29, 2021 at 5:27 pm

        No worries, Abby. To bump up the protein, you can make it with whatever broth you prefer. You can also add in some roasted chickpeas, cooked quinoa, or even brown rice. Just a few ideas, I hope this helps!

        Reply
    5. Abby says

      June 29, 2021 at 4:24 pm

      Sounds delicious even on a hot day like today (100*) I have a disorder and swallowing is now difficult so this will be great. I need to amp up my protein do u have any recommendations on how I could adjust the recipe? Would adding chicken or bone broth instead of the vegetable broth destroy the flavor profile? Ty for your help

      Reply
    6. Merilyn says

      February 08, 2021 at 4:37 pm

      5 stars
      I make this soup every month for my special lady time and it’s the best! So filling and delicious 😋 thank you for sharing!

      Reply
      • Gwen Leron says

        February 09, 2021 at 9:28 am

        I'm glad you've made this soup a part of your special lady time 🙂 Happy you love it! Thanks for your note, Merilyn!

        Reply
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