Roasted Butternut Soup with Coconut Milk

I made this in the slow cooker. Yeah, I did. And it was the weekend too, which mostly implies I actually had time to make this whole thing on the stove top and babysit it, like a good cook does. But I had things to do, hockey games to watch and puppies to kiss. So I was busy. .

Sigh…. puppy love. Obviously there was busy-ness

A butternut recipe is not really novel this time of year. But hear me out on this one. This is important. Yes – this recipe requires a bit of cooking outside of the slow-cooker – but the slow-cooker makes a soup like this possible on busy days. So you want to add a soup course to your holiday feast but don’t have a burner to spare? – here you go.  A hearty roasted soup after a long work day? Problem solved.

After six hours simmering in a slow-cooker, we return from our third hockey game of the day to this fragrant soup. Just before serving I used a blender to purée (an immersion blender would make even faster work of here). While the kids set the table, heat a skillet and toast some pumpkin seeds for a garnish.

Roasted Butternut Soup with Coconut Milk

A creamy vegan soup for the slow-cooker

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Prep Time: 30 minutes

Cook Time: 6 hours

Total Time: 6 hours 30 minutes

Adjust Servings: 4

Ingredients

• 1 medium sized butternut squash peeled, seeded and cut into 1 inch pieces
• 2 small white onions peeled and cut into quarters
• 2 tablespoons olive oil
• 1 can light coconut milk
• 1 teaspoon garam masala or other mild curry powder
• 1/8-1/4 teaspoon cayenne pepper
• 1/4 teaspoon sea salt plus more to taste
• fresh ground black pepper
• 1/4 cup raw pumpkin seeds
• 1/2 teaspoon sugar
• 1/2 teaspoon cinnamon
• 1/4 teaspoon salt

Instructions

• Heat oven to 375 and line a rimmed baking sheet with parchment paper.
• Toss butternut and onions with olive oil and spread out in a single layer on the tray. Place in the heated oven and roast until starting to brown slightly on the edges. No need to cook the vegetables through all the way - at least 25 minutes.
• Place roasted vegetables, coconut milk, garam masala, cayenne, salt and 2 cups of water in 6 quart slow cooker and set to low for 5-6 hours.
• After the set cooking time, puree the soup with an immersion blender.
• For the garnish, heat a castiron on other skillet on medium heat. Add pumpkin seeds to the dry pan and toast, 5-7 minutes until the seeds are slightly brown and puffed a bit. Watch carefully they will burn quickly. Mix cinnamon and sugar together, along with a generous pinch of salt and toss into the pan quickly coating the hot seeds. Remove seeds from the pan and sprinkle on each serving of soup.

Notes

Soup could easily be adapted for the stove top. Instead of adding ingredients to the slow-cooker, heat mixture in a large sauce pan and bring to a low boil, and reduce to a simmer. Simmer until vegetables are tender - at least 20 minutes. Use an immersion blender to puree.

Trish Cowper

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Trish

Hi, I’m Trish. I share quick and healthy recipes designed to get you through your busy days, balanced with a generous serving of sweet and decadent treats for weekends and special occasions. You will find vegan, gluten-free and plant-based recipes here too. Thanks for visiting!