Roasted Butternut Soup with Coconut | #soup #fall #recipeI made this in the slow cooker. Yeah, I did. And it was the weekend too, which mostly implies I actually had time to make this whole thing on the stove top and babysit it, like a good cook does. But I had things to do, hockey games to watch and puppies to kiss. So I was busy. .This one

Sigh…. puppy love. Obviously there was busy-ness

A butternut recipe is not really novel this time of year. But hear me out on this one. This is important. Yes – this recipe requires a bit of cooking outside of the slow-cooker – but the slow-cooker makes a soup like this possible on busy days. So you want to add a soup course to your holiday feast but don’t have a burner to spare? – here you go.  A hearty roasted soup after a long work day? Problem solved.

I found myself – at 9am on a Sunday – cleaning and chopping a butternut squash, a couple of onions and roasting them in a hot oven for 25 minutes or so while I finished putting away the groceries. Honestly, it could have been longer or shorter – I wasn’t really timing myself. I took them out just as they started to colour a bit at the edges and were mostly soft. I figured they would continue to soften in the soup. Roasting the vegetables first concentrated their sweetness and increased their density.  This is a roasted vegetable soup. The slow cooker did not change that at all – the final soup is sweet and deep.
Of course you could easily finish the soup on the stove top. Bringing the vegetables and the rest of the ingredients to a soft boil and letting them simmer for a bit would work too. Just simmer long enough for the vegetables to completely soften – the squash needs to get mushy.  Puree and serve.
Coconut milk adds both sweetness and body to this soup. A creamy vegan soup with a pinch of hot spices. I used a mild and sweet curry mix – a garam masala that I am very fond of – with some cayenne for heat. I think you can be generous with the cayenne because this is otherwise a very rich and sweet dish – but use your taste buds as a guide.
Roasted Butternut Soup with Coconut | #soup #fall #recipe
After six hours simmering in a slow-cooker, we return from our third hockey game of the day to this fragrant soup. Just before serving I used a blender to purée (an immersion blender would make even faster work of here). While the kids set the table, heat a skillet and toast some pumpkin seeds for a garnish.

Yields 4

Roasted Butternut Soup with Coconut Milk

A creamy vegan soup for the slow-cooker

30 minPrep Time

6 hrCook Time

6 hr, 30 Total Time

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  • 1 medium sized butternut squash, peeled, seeded and cut into 1 inch pieces
  • 2 small white onions, peeled and cut into quarters
  • 2 tablespoons olive oil
  • 1 can light coconut milk
  • 1 teaspoon garam masala or other mild curry powder
  • 1/8-1/4 teaspoon cayenne pepper
  • 1/4 teaspoon sea salt, plus more to taste
  • fresh ground black pepper
  • 1/4 cup raw pumpkin seeds
  • 1/2 teaspoon sugar
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon salt


  1. Heat oven to 375 and line a rimmed baking sheet with parchment paper.
  2. Toss butternut and onions with olive oil and spread out in a single layer on the tray. Place in the heated oven and roast until starting to brown slightly on the edges. No need to cook the vegetables through all the way - at least 25 minutes.
  3. Place roasted vegetables, coconut milk, garam masala, cayenne, salt and 2 cups of water in 6 quart slow cooker and set to low for 5-6 hours.
  4. After the set cooking time, puree the soup with an immersion blender.
  5. For the garnish, heat a castiron on other skillet on medium heat. Add pumpkin seeds to the dry pan and toast, 5-7 minutes until the seeds are slightly brown and puffed a bit. Watch carefully they will burn quickly. Mix cinnamon and sugar together, along with a generous pinch of salt and toss into the pan quickly coating the hot seeds. Remove seeds from the pan and sprinkle on each serving of soup.
Recipe Type: Soup


Soup could easily be adapted for the stove top. Instead of adding ingredients to the slow-cooker, heat mixture in a large sauce pan and bring to a low boil, and reduce to a simmer. Simmer until vegetables are tender - at least 20 minutes. Use an immersion blender to puree.