Crockpot Butternut Squash Soup
This Crockpot Butternut Squash Soup Recipe is vegan, gluten free, healthy, full of vegetables, and topped with coconut cream, cilantro, and coconut bacon!
  • Course
    Main
Servings
6 people
Prep Time Cook Time
15 minutes 3 hours
  • Course
    Main
Servings
6 people
Prep Time Cook Time
15 minutes 3 hours
Crockpot Butternut Squash Soup
This Crockpot Butternut Squash Soup Recipe is vegan, gluten free, healthy, full of vegetables, and topped with coconut cream, cilantro, and coconut bacon!
  • Course
    Main
Servings
6 people
Prep Time Cook Time
15 minutes 3 hours
  • Course
    Main
Servings
6 people
Prep Time Cook Time
15 minutes 3 hours
Ingredients
Butternut Squash Soup
  • 4 pounds butternut squash peeled and cubed
  • 1 large Granny Smith Apple peeled and chopped
  • 1 carrot peeled and chopped
  • 1 jalapeƱo roughly chopped (seeded, for a more mild flavor)
  • 1 small yellow onion chopped
  • 4 cloves garlic minced
  • 1 tablespoon cumin
  • 2 teaspoons salt plus more to taste
  • 1/4 teaspoon black pepper
  • 1/4 cup freshly squeezed lime juice
  • 4 cups vegetable stock
  • 1 (14 oz) can light coconut milk
Optional (but highly recommended) toppings
  • chopped cilantro
  • coconut bacon recipe below
  • cayenne pepper if you like spice
  • coconut cream*
Coconut Bacon
  • 1 cup large unsweetened flaked coconut (not regular shredded coconut!)
  • 1 tablespoons soy sauce
  • 1 tablespoons liquid smoke
  • 1 tablespoons maple syrup
Instructions
Butternut Squash Soup
  1. Place all ingredients (butternut squash through vegetable stock) into crockpot, except coconut milk and optional toppings.
  2. Stir to combine and cook on low for 6-8 hours or on high for 3-4 hours.
  3. After cooking time is done, stir in coconut milk and blend with an immersion blender directly in your crock pot. Or carefully blend in your stand blender.
  4. Serve immediately and top with fresh cilantro, coconut bacon, coconut cream, and cayenne pepper!
Coconut Bacon
  1. Preheat oven to 350 degrees F and line a baking sheet with parchment paper or a silicone mat.
  2. Whisk together soy sauce, liquid smoke, and maple syrup.
  3. Toss flaked coconut and sauce together and place onto prepared baking sheet.
  4. Make sure the coconut is in a thin layer.
  5. Bake for 10 minutes, stirring halfway through.
  6. Remove from the oven and let rest for 5-10 minutes, so the “bacon” can dry out and crisp up a bit!
  7. Serve immediately.
Recipe Notes

*For the coconut cream: I placed a can of full-fat coconut milk in my fridge all day. The top layer becomes thick and creamy (there will be liquid on the bottom). Scoop out the thick cream and dollop it into your soup!
**If you’re GLUTEN FREE, make sure you use a GF certified soy sauce (or other alternative)

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