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
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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)
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Once cooked, puree with an immersion blender until the soup is smooth.
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Add in the coconut milk, cinnamon, nutmeg, maple syrup. Blend again making sure that all spices are incorporated.
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Season with salt, to taste.
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 š
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 š 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!
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.
sue grainger says
I made this today as per recipe and it was gorgeous š 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 š
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!
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 š 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!
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. š
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 š Best of luck with the surgery!