Vegan Slow Cooker Butternut Squash Soup

You can substitute an extra cup of vegetable broth for the white wine in this soup.

Serves: 6Hands-on: 15 minutesTotal: 6 hours 15 minutesDifficulty: Easy


Serves: 6

Ingredients

  • 1 medium butternut squash, peeled and diced
  • 1 russet potato, peeled and diced
  • 1 large carrot, peeled and chopped
  • 1 rib celery, sliced
  • 1 medium onion, peeled and diced
  • 4 cups vegetable broth
  • 1 cup white wine
  • 1 bay leaf
  • 1⁄4 tsp. dried thyme
  • 1 1⁄2 tsp. salt
  • 1⁄2 tsp. cinnamon
  • 1⁄8 tsp. freshly grated nutmeg

Directions

  • In a 4-quart slow cooker, add all of the ingredients except the nutmeg. Cover and cook over low heat for 6 hours.
  • Cool the soup slightly and remove the bay leaf. Process in a blender or with an immersion blender until the soup is completely smooth, about 30 seconds to 1 minute.
  • Serve topped with fresh nutmeg.