Whenever I think of Thanksgiving, I dream of creamy butternut squash potato soup! Although I love this soup all fall and winter long, it is perfect for Thanksgiving dinner.
First, this butternut squash potato soup recipe is made in a crockpot, so you literally put five ingredients in the crockpot, and let it cook while you prepare dinner.
Butternut squash is very sweet, but combining baking potatoes, onions and shallots transform the sweet butternut squash into a savory soup recipe. Since the whole soup brews in the crockpot, you can start it in the morning, and not worry about it until a few minutes before you serve dinner. Or, you can make it ahead and keep it warm while you prepare the rest of the meal.
WHAT INGREDIENTS ARE NEEDED FOR BUTTERNUT SQUASH POTATO SOUP?
- White onion
- Garlic
- Shallot
- Butternut squash
- Baking potatoes
- Vegetable broth
- Cayenne pepper
- Black pepper
- Garlic powder
- Lemon juice
- Lite coconut milk or plant-milk of choice
CASHEW CREAM
- Raw cashews
- Water
- Lemon juice
- Sea salt
- Apple cider vinegar
- Garlic
GARNISH (optional)
- Pistachios, chopped
- Sage
HOW TO MAKE BUTTERNUT SQUASH POTATO SOUP
One of the reasons I love this soup is because it all cooks in a crockpot for hours without having to do anything. Also, the soup can be cooked and blended ahead of time and reheated easily for a meal like Thanksgiving dinner.
All you need is a crockpot. Once cooked, however, the soup is blended with a high-speed blender in small batches, or using an immersion blender.
In order to make it fancy, you need some pistachios, fresh sage, and some cashew cream. Again, the process is simple with very few ingredients.
IF YOU LOVE OIL-FREE PLANT-BASED SOUP RECIPES, TRY THESE RECIPES
- Soup Recipes for the Fall
- Vegan Tomato Soup
- Crockpot Split Pea Soup
- Cream of Broccoli Soup
- Creamy Vegetable Soup
- Cream of Cauliflower Soup
- Potato Soup
- Potato Leek Soup
- Hungarian Mushroom Soup
Butternut Squash Potato Soup
Stay warm this season with this savory butternut squash potato soup. Ladle up some comfort food and simmer up some love.
Ingredients
SOUP
- 1 medium white onion, diced
- 3 cloves garlic
- 1 large shallot, minced
- 1 large butternut squash (approximately 1 1/4 pounds), chopped into equal size chunks
- 3 medium baking potatoes, skin removed, and cut into equal chunks
- 4 cups vegetable broth
- 1/2 teaspoon cayenne pepper
- 1 teaspoon black pepper
- 2 teaspoons garlic powder
- I Tablespoon lemon juice
- 1 15 ounce can lite coconut milk (do not add until after cooking) or 1 cup plant-based milk of choice
CASHEW CREAM
- 1/2 cup raw cashews
- 1 /4 cup water
- Juice of 1/2 lemon
- 1/2 teaspoon sea salt
- 1/2 teaspoon apple cider vinegar
- 1 garlic clove
GARNISH
- 1/2 cup pistachios, chopped
- 1/4 cup fresh sage, chopped
Instructions
- In a 6-7 quart crock pot, add all ingredients except the coconut milk.
- Cook for 4 hours on high or 8 hours on low
- Add 1 15 ounce can of lite coconut milk (after cooking) or 1 3/4 cup plant milk of choice
- Using in hand emulsion blender to blend soup inside crock pot. You can also blending a blender in small batches.
- Blend until smooth
SERVE
- Ladle soup into bowls
- Using a squeeze bottle or a spoon, drizzle with cashew cream
- Using a fork, swirl into the bowl
- Add chopped pistachios and chopped sage
- Serve
Recommended Products
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
-
Thai Kitchen Organic Gluten Free Lite Coconut Milk, 13.66 fl oz (Pack of 6) -
NutriBullet Pro 900 Hi-Speed Blender/Mixer, 9-piece Set -
Mueller Austria Ultra-Stick 500 Watt 9-Speed Immersion Multi-Purpose Hand Blender Heavy Duty Copper Motor Brushed 304 Stainless Steel With Whisk, Milk Frother Attachments -
Crock-pot Oval Manual Slow Cooker, 8 quart, Stainless Steel (SCV800-S)
Nutrition Information
Yield
12 servingsServing Size
1Amount Per Serving Calories 310Total Fat 8gSaturated Fat 4gTrans Fat 0gUnsaturated Fat 4gCholesterol 2mgSodium 368mgCarbohydrates 40gFiber 7gSugar 15gProtein 6g
Nutrition facts may not be 100% accurate.
Hi! My name is Kathy, I am a retired high school English teacher & vegan enthusiast and blogger. My entire blog is fully plant-based vegan. I truly believe what we eat & how we live determines our health & the preservation of our planet! 🙂
Jamie
This was delicious, but really spicy. I think next time I'll take the cayenne down to 1/8 tsp. It was one way to clear out our cold-ridden sinuses at least. 😉
Kathy Carmichael
Hi Jamie, I'm so glad you liked it. Haha...I can sell it as a cold remedy. Thanks for letting me know you thought it was too spicy. We like it hot, so I usually tell people to add spice slowly. I will make sure I give the caution in the notes.