A white bowl filled with Butternut Squash Sweet Potato Carrot Soup with a garnish of chopped parlsey on top of the soup.
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5 from 9 votes

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 Time15 mins
Cook Time6 hrs
Total Time6 hrs 15 mins
Course: Lunch, Main Course
Cuisine: Gluten-Free, Vegan
Keyword: butternut squash, carrots, slow cooker, soup, sweet potato
Servings: 6
Calories: 148kcal
Author: Gwen Leron


  • 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


  • 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.


  • 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.


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