• Prep Time: 15 mins
  • Cooking Time: 8 hours
  • Serves: 4

Slow Cooker Carrot Butternut Soup

  • Recipe Submitted by on

 Ingredients List

  • 16 oz butternut squash, cubed
  • 6-8 large carrots, peeled and chopped
  • 1/4 cup white or yellow onion, chopped
  • 2 cups vegetable broth
  • pinch salt + paprika
  • 1 cup almond milk (plain, unsweetened)
  • tasty toppings:
  • 2-3 slices of bacon, cooked + crumbled
  • 2-4 TBSP pepitas (pumpkin seeds)
  • 1 TBSP sesame seeds
  • a dash of ground cinnamon


For maximum flavor, lightly drizzle veggies with your favorite healthy oil and roast for 30-40 minutes. This can be done in advance as part of the previous night's dinner (roasted veggies make an awesomely easy side dish!) and you can squirrel away enough leftovers for this soup. If you're jonesin' for a bowl and don't want to roast the veggies you absolutely can skip it and amp up the flavor with your choice of seasoning and mix-ins.
Set your slow cooker (any size will work!) to either LOW or HIGH setting and add squash, carrots, onion, veggie broth, salt, and paprika.
Cover and cook on LOW for 6-8 hours or on HIGH for 3-4 hours.
Once the veggies are fabulously tender, turn off the crock-pot and add your almond milk, or your favorite dairy or dairy-free equivalent.
Blend using an immersion blender (my most favorite space-saving appliance ever!) and you're good to go!
Alternatively soup can be poured into a blender or food processor and blended in batches. Be sure to leave some space at the top because liquid expands when it's hot.
Ladle soup into bowls and add all your favorite toppings!

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