Here’s What’s For Dinner
**UPDATE** I forgot one of the most important ingredients! See below for the update. I added it to the recipe card and posted the benefits as well.
It’s cold and windy here in the northeastern US today. After the 60 degrees we had yesterday, it’s quite a shock to the system.
That means it’s time for soup! And not just any soup. It needs to be think and rich and delicious and comforting.What’s good about this soup, is I just throw everything into the slow cooker and a few hours later, dinner is served. Add a salad or some crusty bread (no bread for me, thanks) and you’ve got yourself a meal.
The Good Stuff
Butternut squash is chock full of the good stuff. You’ll get lots of Vitamins A and C, both of which support a healthy immune system. That’s certainly something we need these days.
It’s also a good source of fiber to support a healthy gut and lower your risk of developing certain cancers.
There’s also a good amount of potassium to support cardiovascular health by helping to keep your blood pressure in check.
Beans are an excellent source of protein and fiber. If you have someone who doesn’t care for beans, they won’t even know you’ve added them once you blend everything together.
There isn’t a lot of research on the benefits of coconut milk but it is a good source of medium-chain triglycerides (MCTs). Consuming MCTs helps to maintain a healthy weight by decreasing appetite and increasing energy.
So you get all these benefits and more…and best of all, it tastes REALLY good.
My mantra is…easy is more likely to get done. If I had to put a lot of fuss and bother into this meal, it would not likely have happened. I am no gourmet but no one has died from my cooking.
Give it a try and let me know what you think.
Vegan Butternut Squash Soup
- 1 Slow cooker
- 1 cup mirepoix That's a French name for chopped celery, onion and carrots
- 2 lbs butternut squash I buy it already cubed, convenience rules
- 4 cups vegetable broth
- 4 cloves garlic I slice it to spread it around more
- 2 tsp paprika I tend to go heavy on the seasonings so adjust as you see fit
- 1 tbsp cumin
- 2 tbsp liquid aminos you can use soy sauce here
- 1 can white beans
- 1 can full fat coconut milk
- Although others will probably tell you to sauté the mirepoix with the spices first, and roast the squash, I am perfectly happy putting everything, except the coconut milk in the slow cooker raw and cooking it until the squash is really soft.
- Once the squash is good and soft, I use an immersion blender to blend it to all to a smooth consistency.
- After the blending is done, I add the coconut milk and stir/blend it a little more. Cook it to warm the coconut milk and you have soup. I don't recommend using coconut milk from a carton or lite coconut milk. I've never done that so I don't know what the consistency will be.
I LOVE Butternut Squash soup. I buy it all the time at Panera or Trader Joes. I made it once in the slow cooker but it didn’t turn out so great. I guess I need to buy an immersion blender. Thanks for sharing.
Elisa…you can also use a regular blender but that’s too messy for me. The immersion blender is a well-used tool in my kitchen.
I LOVE butternut squash but have never had the soup! I’m definately going to try this soon! Thanks for sharing!
It’s really quite tasty Martha. It’s also very satisfying with lots of fiber and good fat.
I’ve had butternut squash soup a couple times and enjoyed it. This type of squash isn’t one that I’ve tried cooking. I will have to give this recipe a try.
Angela…it’s really easy when you just put everything into the slow cooker and then blend it. Very little fuss is needed. I hope you enjoy it.
Karen, this looks absolutely delicious! And I adore that you buy the cubed squash. Even with great knives, I have found many squashes very very hard and difficult to cut. So for me, cubes it is! I love all the components of your recipe. Got to try this soon!
I hope you enjoy it as much as we do Kebba. I really am all about the convenience because we all have busy lives. I’m much more likely to prepare a healthy meal if the preparation of it isn’t too tedious. Let me know what you think after you have it.
I have this in a can in the pantry right now. You know what? I bet yours is better. Definitely trying this over the weekend!!!! Can’t wait.
I would have to humbly agree Marcie. Canned soups often have other ingredients you might not want to eat like excess sodium. It’s easy to make. Let me know what you think.