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Fit Girl Nikki | Cooking with Nikki Video - Vegan Crockpot Butternut Squash Soup
Slow Cooker, Crockpot Vegan Butternut Squash Soup perfect for fall and winter
cooking video, healthy recipe, fitness, clean eating, clean eats cheat sheet, vegan, vegetarian, butternut squash soup, crockpot creations, paleo, keto, low carb, low fat, diet food, recipes, meal prep, meal planning
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Video: Cooking With Nikki – Vegan Crockpot Butternut Squash Soup


Butternut Squash (2 medium size)
Onion (1 medium size)
Seasoning: Garlic (1 tablespoon minced/diced), Sage (15-20 leaves), Salt (1-2 teaspoons), Pepper (1 teaspoon)
Low Sodium Vegetable Broth (4 cups/ 1 carton)
Extra Virgin Olive Oil (2 tablespoons)


Prep: 30-40 minutes

Cook: 6 hours

Total Time: approx 6 -7 hours

Let’s Cook!

I know you may be thinking ok, this is a crockpot recipe let’s just dump everything in– set it and forget it. We will get to that part but just bear with me for a few minutes. There are two steps we will do first that will help bring that extra depth of flavor that feels like autumn in a bowl. Many soup recipes call for cream to add in during the final steps; I chose to omit this step to be mindful of calories. Last note, scroll all the way down for tips on peeling and dicing the butternut squash.

  1. Peel, De-gut and Dice Butternut Squash (scroll down for help with this)
  2. Set oven to broil (low)
  3. Take 1/4 of Dice Butternut Squash and place on baking sheet, spray light coat of olive oil and season with ground pepper.
  4. Broil Squash until brown with some black char marks (trust me) approx 15 min
  5. Dice Onion
  6. Sautee Onion in olive oil for a few minutes then add 1 tablespoon of garlic.
  7. Let Onion and Garlic simmer until brown (ohh yessss) then remove from heat.
  8. Dice Sage leaves finely.
  9. The squash in the oven should be done now; remove from oven.
  10. Now we’re ready for the crock pot. Add the uncooked squash to the crockpot first, then broiled squash, onions and garlic, sage, salt and vegetable broth.
  11. Set crock pot on low and let it do it’s thing for approx 6 hours.
  12. When the squash is ready, it will be incredible soft and will fall apart easily.
  13. Transfer the mixture carefully to a blender, or use an immersion blender to blend everything until it looks like elegant baby food. Blend as little or as much as you like.
  14. Enjoy!

(Tip: If you don’t eat the whole pot in one sitting like I was tempted to, store the rest in mason jars, give as gifts or freeze for a rainy day.)

Need help peeling and dicing the squash?

Cut both ends of the squash. Poke with fork all over. Microwave each squash for 3-4 minutes. Then carefully peel. It will be so much easier… but it will also be hot so be cautious. Once peeled, slice in half, remove the guts/seeds and dice like a pro!

Here’s a video showing the difference a few minutes in the microwave makes. 🙂


If you try my recipe and post on social media, tag me and use hashtag #fitgirlnikki


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