Slow Cooker Butternut Squash Soup
on Apr 08, 2021, Updated Aug 26, 2024
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This easy slow cooker butternut squash soup is healthy, creamy, full of flavour and made with just a few simple ingredients.
About the Recipe
This recipe uses a crockpot, or slow cooker, to make a creamy soup that that takes just minutes to prepare for cooking. This soup makes a lovely light meal or side dish any time of year or an excellent starter for a holiday meal like Thanksgiving.
Cinnamon and nutmeg add an amazing sweet, spiced flavour that pairs well with the butternut squash and carrot, and coconut milk adds a rich, creamy finish to bring it all together.
The recipe is vegan, gluten-free, sugar-free and nut-free and made with just a few basic ingredients. Leftovers taste even better the next day so it’s great for making in advance and it freezes well too.
Winter squashes shines in healthy homemade soups and stews. You can also try them in this Vegan Butternut Squash Lentil Soup, Kabocha Squash Soup and Butternut Squash Chili with Black Beans.
Ingredients
- Butternut Squash – You’ll need about 7-8 cups of peeled and diced butternut squash, so make sure you get a big one or 2 small or medium-sized ones. The amount doesn’t have to be exact though so don’t worry too much!
- Onion & Garlic – These two aromatics add a lot of flavour so I wouldn’t recommend skipping them. For a flavour twist, you could also add some fresh ginger here.
- Carrot – Gives the soup more texture, color, and a naturally sweet flavor. You can always add a bit more if you like, it doesn’t have to be exact.
- Vegetable Stock – Any vegetable broth or stock works. You can use homemade or store-bought carton or cubed broth.
- Coconut Milk – Optional but I really like this addition for added richness and creaminess.
This list is not complete. Please see the recipe card at the end of the post for the complete ingredient list with measurements and detailed instructions.
Variations
This soup makes an excellent base to customize to your personal tastes. Try switching up the flavors in this soup by using these ingredients and methods:
- Roasting or sautéing the veggies first. For extra flavor, you can roast the squash, carrots, and onion or saute the onion, garlic, and carrots for a few minutes before adding to the slow cooker. These methods help bring out the flavors of the vegetables.
- Make it butternut squash sweet potato soup. Swap half the butternut squash for peeled and cubed sweet potato.
- Add cauliflower. Cauliflower makes a good addition to this soup. Try adding 1-2 cups of chopped cauliflower florets. Use a bit of extra liquid if needed.
- 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 tsp of cayenne pepper or chili flakes to the slow cooker. I like it to have a little heat, so I usually add 1/2 tsp chili flakes.
- Try it with kabocha or acorn squash. This soup can be made with any kind of squash such as kabocha, acorn, or even pumpkin.
- Cumin and coriander make a nice spice combo or can be used in addition to the cinnamon and nutmeg.
- Use fresh or dried sage and thyme instead of cinnamon and nutmeg for a more savory flavor that pairs well with the sweetness of the squash.
How to Prepare the Squash
There are different ways to prepare a squash for cooking but this is how I like to do it.
- Chop the bottom and the stem off of the squash.
- Use a vegetable peeler to remove the skin.
- Chop the squash into rounds until you get near the bottom where the seeds are located.
- Cut the squash in half and scoop out the seeds and “guts” with a spoon.
- Chop the squash into cubes.
Quick Tip: Cut the butternut squash cubes roughly the same size so they cook evenly.
How To Make the Soup
Step 1. Add all the ingredients to a slow cooker and cook on high for 3-4 hours or low for 5-6 hours until the squash is soft and tender.
Quick Tip: Add just enough broth to barely cover the squash. Too much liquid will thin out the soup and we want it nice and thick and creamy! I like to use 4 cups.
Step 2. Once it’s cooked, either blend directly in the slow cooker using an immersion blender or carefully transfer to a blender and mix until smooth and creamy. Blend in the coconut milk now, if using.
I prefer to use a blender for an extra creamy finish. You may need to do this in a few batches.
Season with salt and pepper if needed and serve as is or topped with a drizzle of coconut milk, fresh herbs and lime.
Stovetop Instructions
If you don’t have a slow cooker, no problem. This soup can easily be made on your 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, about 10-15 minutes.
- Blend the soup in a high-speed blender, pour and enjoy.
Storing & Freezing
- Storing: Leftovers can be stored in the fridge for up to 5 days and can be reheated on the stovetop or by using the microwave.
- Freezing: Cooled soup can be frozen by pouring it into an airtight container or freezer-safe bag for up to 3 months. Defrost in the fridge overnight before serving.
Did you try this recipe? I’d love to hear about it! Scroll down to comment section below to leave your star rating and review.
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Slow Cooker Butternut Squash Soup
Ingredients
- 1 large butternut squash, peeled and cut into cubes (approx. 7-8 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
- 1/8 tsp ground nutmeg
- 1/4 tsp chili flakes, optional
- 4-5 cups vegetable stock, or just enough to barely cover the squash
- 1/2 coconut milk, optional
- salt and pepper, to taste
Instructions
- Add all the ingredients (except for the coconut milk, if using) to a slow cooker and cook on high for 3-4 hours or low for 4-5 hours until the squash is soft and tender.
- Once it’s cooked, either blend directly in the slow cooker using an immersion blender or carefully transfer to a blender and mix until smooth and creamy. Blend in the coconut milk now, if using.
- Season with salt and pepper if needed and serve.
Notes
Nutrition
Originally published January 17, 2017.
I added too much vegetable stock resulting in a thin bland soup. I am sure if I hadn’t added so much vegetable stock the results would have been very different. Next time I will be sure to add less stock.
Sorry about that! Let me know if you try it again.
I never dreamed butternut squash soup would be this wonderful! I added extra carrots, also the green apple and some fresh ginger. I used my homemade chicken bone broth as well. To serve I sprinkled on some smoked paprika and some of my homemade yogurt. Soooo good!
Just made this today for my son and his wife who are vegans. I was a little nervous because usually when I make something new especially for company I try it out on my husband 1st. Well all I have to say is everyone loved it. It was so delicious. My son had 2 helpings and they even took some home with them. I added an apple to it and used 2 carrots. Had it with a nice salad on the side. Great recipe. Can’t wait to make it again and freeze.
I am a huge butternut squash fan and love slow cooker recipes. I was, unfortunately, disappointed by this one. Two cups of onion sounded like a lot to me, so I halved it. Nevertheless, the resulting soup still had an overpowering onion taste to it. I know a suggested alteration was to cook the onion ahead of time; that would probably make a huge difference. I make a couple of meals over the weekend to freeze and have dinner/lunch options for the week. This was the first time I tossed something I made 🙁
I love soups I can make in slow cooker. This one is delicious and easy. I like that!