Overhead view of two bowls of butternut squash soup with spoons in them.

Slow Cooker Butternut Squash Soup

  • Author: Deryn Macey
  • Prep Time: 10 mins
  • Cook Time: 3 hours
  • Total Time: 3 hours 10 minutes
  • Yield: 6
  • Category: Soup
  • Method: Slow Cooker
  • Cuisine: American
  • Diet: Vegan

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 
  • 1/8 tsp ground nutmeg 
  • 1/4 tsp chili flakes, optional
  • 45 cups vegetable stock (or just enough to barely cover the squash)
  • 1/2 cup coconut milk or cashew cream, optional
  • salt and pepper, to taste


  1. 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.
  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.
  3. Season with salt and pepper if needed and serve.


Storing: Let cool then store in a sealed container in the fridge for up to 5 days or freezer for up to 3 months.


  • Serving Size: 1/6th of recipe
  • Calories: 132
  • Sugar: 9 g
  • Sodium: 500 mg
  • Fat: 0 g
  • Carbohydrates: 32 g
  • Fiber: 5 g
  • Protein: 4 g

Keywords: slow cooker butternut squash soup, crockpot butternut squash soup