To me, cold weather + soup = comfort. It’s really the perfect thing to eat on a cold, wintery day. Especially when it’s made in the slow cooker and it’s this Butternut Squash Sweet Potato Carrot Soup.
And yes, I know it’s not officially winter yet, but to me, winter starts in October. And seeing as how we got our first major snowfall here this week, it’s definitely winter in my books. What can I say…I’m a princess when it comes to cool and cold weather. I’m a summer person.
So back to this 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 to my day (this curried cauliflower sweet potato carrot soup is another great slow cooker soup recipe!). I love cooking, but I know you will agree with me when I say that there are some evenings when I would just rather not. Those are the evenings this soup is perfect for.
- Peeling butternut squash used to once cause me to fear for my fingers. Anyone who has peeled one with a knife knows EXACTLY what I am talking about. Skip the knife and peel with a potato peeler!
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 will have to make it yourself to see! And the coconut milk does not leave a coconut flavour but rather, it makes the soup extra smooth and creamy. YUM! Enjoy!
Check out more delicious things you can make in your slow cooker and be sure to follow my Soups and Stews board on Pinterest for more recipes.
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How to Make Vegan Slow Cooker Butternut Squash Sweet Potato Carrot Soup
- 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 (I used canned coconut milk)
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 2 tbsp maple syrup
- salt to taste
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.