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Easy Vegan & Gluten-Free Recipes

Butternut Squash Sweet Potato Carrot Soup

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

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 with two spoons off to the left and a few sprigs of parsley and crackers on the side and front of the bowl.

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 is another great slow cooker soup recipe!).

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.

A cutting board with chopped butternut squash, three peeled carrots, the bottom of a butternut squash, and two unpeeled sweet potatoes on the right to make Butternut Squash Sweet Potato Carrot Soup.

Delightful Adventures 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 to make Butternut Squash Sweet Potato Carrot Soup.

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 with crackers in the front of one bowl and fresh parsley on the left.

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:

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

5 from 6 votes
A white bowl filled with Butternut Squash Sweet Potato Carrot Soup with a garnish of chopped parlsey on top of the soup.
Print
Butternut Squash, Sweet Potato, Carrot Soup
Prep Time
15 mins
Cook Time
6 hrs
Total Time
6 hrs 15 mins
 
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.
Course: Lunch, Main Course
Cuisine: Gluten-Free, Vegan
Keyword: butternut squash, carrots, slow cooker, soup, sweet potato
Serves: 6
Calories: 148 kcal
Author: Gwen
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
  1. 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)
  2. Once cooked, puree with an immersion blender until the soup is smooth.
  3. Add in the coconut milk, cinnamon, nutmeg, maple syrup. Blend again making sure that all spices are incorporated.
  4. Season with salt, to taste.
Recipe Notes
  • I use a low sodium vegetable broth and canned coconut milk.
  • Nutrition info is based on 1 serving and is only to be used as a rough guide. Click to learn how nutrition info is calculated on this website.
Nutrition Facts
Butternut Squash, Sweet Potato, Carrot Soup
Amount Per Serving
Calories 148 Calories from Fat 45
% Daily Value*
Total Fat 5g 8%
Saturated Fat 5g 25%
Sodium 162mg 7%
Potassium 331mg 9%
Total Carbohydrates 24g 8%
Dietary Fiber 3g 12%
Sugars 11g
Protein 2g 4%
Vitamin A 277%
Vitamin C 15%
Calcium 5%
Iron 5%
* Percent Daily Values are based on a 2000 calorie diet.


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Comments

    • 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 🙂

      Reply

      • 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.

        Reply

        • 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!

          Reply

  2. 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.

    Reply

    • 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.

      Reply

  4. 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?

    Reply

    • 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!

      Reply

    • 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!

      Reply

  6. 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. 🙂

    Reply

  10. 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.

    Reply

  11. 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.

    Reply

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