This creamy slow cooker butternut squash soup is ultra smooth, full of flavor and requires just a handful of simple ingredients to make. I love how easy it is to chop a few ingredients, toss ’em in the slow cooker and forget it for a few hours. Once the butternut squash is soft and tender, blend it all up into the creamiest bowl of butternut squash soup ever!

Vegan Slow Cooker Butternut Squash Soup Recipe - Running on Real Food

Butternut Squash Health Benefits

Beautiful, orange butternut squash is a good source of carotenes and has been shown to exert a protective effect against many cancers, in particular, lung cancer. Diets rich in carotenes also appear to offer protection against developing type 2 diabetes. This slightly sweet winter squash is also rich in vitamin C, folic acid, potassium, fiber, vitamin B6 and niacin.

Best Slow Cooker Butternut Squash Soup - Oil-Free and Vegan
Easiest Crockpot Butternut Squash Soup Recipe

Meal Prep Recipes

I’ve been making this slow cooker butternut squash soup as part of my weekly food prep for a few weeks now. I like to put it on first so it can cook away in the food processor while I complete the rest of my prep. Soup is so filling and satisfying but low in calories and also a great way to load up on nutrients so I love it for meal prep. Here are some other favorites:

Curried Lentil Soup // Healthy Kale and Cauliflower Soup // Vegan Sweet Potato Corn Chowder // Vegan Chickpea Vegetable Chowder

Get Your Slow Cooker Out

Slow cookers, or crockpots, are inexpensive, making them a must-have kitchen appliance and one of my favorite items for fall and winter cooking. They’re also great year round for everything from apple sauce or butter to oatmeal and all sorts of healthy desserts.

Here are a few options for slow cookers under $40:

How to Make this Stovetop

If you don’t have a slow cooker, no problem. This soup can easily be made stovetop. Start by sauteing the onions, garlic and carrot for 5-10 minutes in a splash of broth. Add the rest of the ingredients and simmer until the squash is tender. Blend and enjoy!

How to Blend this Soup

I blended my soup in my Vitamix. You just can’t beat it for the creamiest texture, however, it does involve scooping the soup out and into the blender. For a quick and easy option, you can also use an immersion blender placed right into the slow cooker. I love my immersion blender for soups, dressings, hummus and more and I use it often in my kitchen.

Just like slow cookers, they’re inexpensive and a super handy kitchen tool to have on hand. You don’t need anything fancy and can find one for around $20-30. Buy one on Amazon here.

Healthy Slow Cooker Butternut Squash Soup - Running on Real Food

Easy Slow Cooker Butternut Squash Soup

Why make this easy crockpot butternut squash soup?

low-calorie (eat more of it, yay!)
fat-free
vitamin and mineral-rich
prep it and forget it!
flavors improve next day so it’s great for meal prep
can be frozen
easy to make with simple, everyday ingredients

Soup Variations

There are lots of ways to customize this butternut squash soup recipe. Feel free to switch it up by:

  • Roasting or sauteing the veggies first. For extra flavor, you can roast the squash, carrots and onion or saute the onion, garlic and carrots before adding to the slow cooker. These methods help bring out the flavors of the vegetables.
  • Make it curried butternut squash soup. For a curried soup, add up to 1 tbsp of curry powder to the slow cooker with the rest of the ingredients. Red curry paste is really good too for a Thai-inspired soup.
  • Add an apple. Apple and squash is a classic flavor combo. For an extra layer of flavor and sweetness, add 1 chopped green apple to the slow cooker with the rest of the ingredients.
  • Make it spicy. To add some heat, add up to 1/2 tsp of cayenne pepper or red pepper flakes to the slow cooker.
  • Try it with kabocha or acorn squash. This soup can be made with any kind of squash such as kabocha, acorn or even pumpkin.

Spice Notes

The spices are optional and can be adjusted for different flavor profiles.

  • Cinnamon and nutmeg give it a slightly sweet flavor that pairs well with the butternut squash and carrot.
  • Cumin and coriander make a nice combo or can be used in addition to the cinnamon and nutmeg.
  • Curry powder, cumin and turmeric work well together.
  • You can also keep it simple and just finish the soup off by seasoning with salt and pepper. The slow cooked carrot, onion, garlic and squash have plenty of flavor on their own.
  • You can omit the cinnamon and nutmeg and use sage and thyme for a more savory flavour.

Soup Toppings

Here are some of my favorite butternut squash soup toppings:

  • vegan sour cream or plain coconut yogurt
  • fresh chopped basil, chives, cilantro or green onion
  • toasted nuts or seeds such as pumpkin seeds, cashews or hemp seeds
  • baked tofu
  • greens such as spinach or arugula – I like stirring these in at the end for a little extra nutrition.
  • roasted chickpeas
  • roasted caulilfower or broccoli

More Butternut Squash Recipes

Roasted Squash Salad with Marinated Chickpeas // Slow Cooker Curried Butternut Squash Stew // Curried Butternut Squash Lentil Stew //Butternut Squash Smoothie Bowl // Simple Vegan Fall Harvest Bowl // Curried Roasted Butternut Squash Soup

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Vegan Slow Cooker Butternut Squash Soup Recipe - Running on Real Food

Slow Cooker Butternut Squash Soup

  • Author: Deryn Macey
  • Prep Time: 10 mins
  • Cook Time: 3 hours
  • Total Time: 3 hours 10 minutes
  • Yield: 68 servings 1x
  • Category: Soup
  • Method: Slow Cooker
  • Cuisine: Vegan, Gluten-Free

This wonderful squash soup is so easy to make in your crockpot. Just throw all the ingredients in, let it simmer away, blend it up and enjoy. I kept it simple but a chopped apple and some coconut milk also make yummy additions.


Scale

Ingredients

  • 1 large butternut squash, peeled and cut into cubes (approx. 78 cups or 1200 g once cubed)
  • 1 white onion, diced (approx. 2 cups, 300 g)
  • 4 cloves garlic, minced
  • 1 cup chopped carrot (approx. 150 g)
  • 1/2 tsp black pepper
  • 1/2 tsp cinnamon (optional)
  • 1/8 tsp ground nutmeg (optional)
  • 56 cups vegetable stock (or just enough to cover the squash)
  • 1/2 cup light coconut milk (optional)
  • salt and pepper, to taste

Instructions

  1. Add all the ingredients to a slow cooker and cook on high for 4 hours or low for 6-8 hours until the squash is soft and tender.
  2. Once it’s cooked, either blend directly in the slow cooker using an immersion blender or carefully pour into a blender and mix until smooth and creamy. Blend in the coconut milk now, if using.
  3. Season with salt and pepper if needed and serve.
  4. Leftovers can be stored in the fridge for up to 5 days or freezer for up to 3 months.

Notes

You may need more or less liquid than specified. Use enough to just cover the veggies in the slow cooker then you can thin it out a bit after blending if needed.

Keywords: easy, healthy, vegetarian, best