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: 6-8 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.



  • 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


  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.


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