Slow-Cooker Butternut Squash Soup (vegan-friendly)

Slow-Cooker Butternut Squash Soup (vegan-friendly)

This slow-cooker curried lentil and butternut squash soup is loaded with comforting, belly-warming flavors with a slight sweetness and kick of spice.

Originally posted on 3/5/18 updated on 10/25/19. The recipe remains the same, but the content has been updated with (hopefully) helpful tips and tricks. 

Slow-Cooker Butternut Squash Soup (vegan-friendly)

Slow cooker Butternut Squash Soup is the Perfect after-skiing meal 

Perfect for warming up after being out on the slopes or an easy work lunch, this slow-cooker lentil and butternut squash soup is everything a soup should be: 

  • Full of warm flavors
  • Filling
  • Simple to make. 

Simply throw all the ingredients in a slow cooker and let it simmer away while you’re out having fun. For non-vegans, a sprinkle of feta cheese on top sends this soup over the edge!

What You’ll Need to Make Slow Cooker Butternut Squash and Lentil Soup

Slow-Cooker Butternut Squash Soup (vegan-friendly)
  • Vegetable broth 
  • Can of light coconut milk 
  • Butternut squash, peeled and cubed
  • Lentils 
  • Curry powder
  • Ground cumin
  • Ground nutmeg
  • Red pepper flakes
  • Ground black pepper
  • Feta (if not vegan) 

The type of lentils will affect the texture 

There are several types of lentils, each with their own distinct flavor and texture. 

For this recipe, I like to use green lentils that don’t have to be pre-soaked (although soaking can help make them easier to digest if you have IBS). 

However, if you plan on blending this soup to make it thick and creamy, then I recommend going with red lentils as they break down the most during cooking and have the best texture when blended. 

Option to serve as a soup or creamy bisque 

As I alluded to above, there are two ways to enjoy this soup: as-is with various textures from the squash and lentils, or pureed into a creamy, thick bisque. 

Personally, I like the texture of the soup straight out of the slow cooker, but others have commented that they preferred it blended into a bisque. The choice is up to you. 

If you do decide to blend it, you can either use an immersion blender or carefully transfer the soup into a blender. Just note that if do add it to a blender, make sure to let it cool slightly to avoid an explosion of hot liquid all over your counter (I’m speaking from personal experience). 

bowl of butternut squash and lentil bisque

It can also be made on the stove 

This curried lentil and butternut squash soup is easily made on the stove. Here are the steps I’d follow: 

  1. Add 1 tablespoon of avocado or olive oil to the bottom of a heavy soup pan over medium-high heat. 
  2. Once the oil is hot, add the spices and stir until fragrant, about 30-60 seconds. 
  3. Add in squash and lentils, tossing in the spices. 
  4. Finally pour in broth and coconut milk and bring to a boil. 
  5. Reduce heat, cover, and cook for 30 minutes, or until lentils and butternut squash are soft. 

For quicker cooking, make sure to cut your butternut squash pieces into small, bite-sized cubes. 

A little prep work the night before makes this slow cooker lentil and butternut squash soup even easier 

Whether you’re out skiing all day or watching your kid’s sports game, slow cooker meals are an easy way to have a healthy, home cooked meal ready to go. 

To make the process even easier in the morning, I’ll do all the prep work (chopping, dicing, measuring things out etc) the night before so that all I have to do is throw everything into the slow cooker, set the timer, and head out the door. 

More slow cooker recipes

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Slow-Cooker Butternut Squash Soup (vegan-friendly)

Slow-cooker Butternut Squash Soup (Vegan-Friendly)

Perfect for warming up after being out on the slopes or an easy work lunch, this soup is everything a soup should be: full of warm flavors, filling, and simple to make. Simply throw all the ingredients in a slow cooker and let it simmer away while you’re out having fun.
Cook Time4 hrs
Course: Soup
Cuisine: American
Keyword: Butternut Squash, Slow cooker, Vegetarian
Servings: 4
Calories: 320kcal
Author: Kelli

Ingredients

  • 1 quart vegetable broth
  • 1 can light coconut milk
  • 1 butternut squash peeled, de-seeded and cubed
  • 1 cup uncooked lentils look for ones that don’t need to be soaked overnight
  • 1 tablespoon each of curry powder cumin, and nutmeg
  • ½ – 1 tsp each ground black pepper and red pepper flakes
  • 1/4 cup crumbled feta cheese leave out if vegan

Instructions

  • Simply place all ingredients in a slow cooker and cook for 8 hours on low or 4 hours on high. Taste and adjust seasonings before serving. For a more bisque-like soup, puree soup using either an immersion blender or pour soup into a standard blender.
  • Sprinkle 1-2 tablespoons of feta cheese over each bowl and enjoy!

Notes

Nutrition for ¼ of recipe: 320 calories, 7 g saturated fat, 48 g carbohydrate, 14 g fiber, 8 g protein
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2 Comments
  • Becca | Rabbit Food Runner AvatarBecca | Rabbit Food Runner2 years ago

    The soup looks fabulous but I am obsessed with that little serving bowl!! Where did you get it?

    • The Healthy Toast AvatarThe Healthy Toast2 years ago

      Thanks Becca! I get so many comments on those bowls and always feel bad as I have no idea where they came from. We got them from a friend for our wedding, but I keep forgetting to ask her. On the bottom it says made in Italy and she does a good amount of travel, so my guess is she got it when she was over there.

  • About
    About Kelli McGrane Headshot

    I’m Kelli MS, RD, and my mission is to prove that eating healthier doesn’t have to be complicated or restrictive. Follow along to learn more about food and cooking, with an emphasis on breakfast and sweet treats!

    About Kelli McGrane Headshot

    Welcome to The Healthy Toast!

    Hi, I’m Kelli McGrane MS, RD! My mission is to show you that eating healthier doesn’t have to be complicated or restrictive. I believe getting to know your food is the first step to a healthy relationship with it. Follow along in my journey to learn all I can about ingredients and cooking with an emphasis on breakfast and sweet treats!

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