Happy Monday, everyone!
I hope you had a productive last weekend before Christmas! I finally finished up the semester on Friday and then we went to Star Wars and dinner with friends to celebrate. Today, we’re headed to California to see our families for the holidays–we can’t wait to be home for a few days!
This slow cooker butternut squash soup would be a great addition to any holiday menu. It’s super easy, especially since the slow cooker does most of the work for you, and completely vegan without sacrificing any creamy flavor.
It makes a pretty large batch–I froze the leftovers for when we get back!
Vegan Slow Cooker Butternut Squash Soup
1 medium butternut squash, chopped
6 carrots, chopped
1 white onion, chopped
32 ounces low-sodium vegetable broth
1 cup unsweetened almond milk
1/2 teaspoon paprika + more for serving
Pre-heat oven to 350 degrees.
Place butternut squash on a baking sheet, drizzle with olive oil and top with salt and pepper, and bake for 30 minutes.
Remove butternut squash from oven and cut off skin if haven’t done so already.
Place butternut squash, carrots, white onion, broth, paprika, and salt and pepper in slow cooker.
Cook on low for 6-8 hours.
Right before serving, add almond milk and blend with immersion blender until smooth.
Time: 15 minutes prep, 6-8 hours cooking time
Adapted from Peas and Crayons