Slow Cooker Butternut Squash Soup
Fall in a bowl! This Butternut Squash Soup is creamy and flavorful and so easy to make in a slow cooker!
Crockpot Butternut Squash Soup
Soup season is finally upon us! Nothing is better than warming up with a bowl of comforting soup on a brisk fall day or a chilly winter evening. The delightful aromas of butternut squash and autumn spices combine in this creamy butternut squash soup that is perfect to make ahead of time in the crockpot.
When I was in college, one of my favorite easy meals to prepare for myself was soup. My go-to soups were tomato soup and butternut squash soup. I always bought the soup pre-made, but I didn’t realize how easy it is to make your own butternut squash soup at home!
With a slow cooker, you can prepare this delicious fall soup recipe with very little effort! All you have to do is chop the veggies and place them in a crockpot with broth and coconut milk to soften. Then you blend everything up until it’s smooth and creamy. This is such a treat! You won’t believe that veggies can taste THIS good!
Ingredients
- 2 butternut squash, peeled and cubed
- 1 onion, peeled and quartered
- 3 cloves of garlic, peeled
- 2 cups vegetable broth
- 1/2 cup coconut milk
- 1 TB olive oil
- 1/4 tsp ground cumin
- 1/4 tsp ground coriander
- 1/4 tsp ground turmeric
- 1/4 tsp salt, or to taste
- 1/4 tsp black pepper, or to taste
Helpful Kitchen Tools
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Instructions
- Peel and cube the butternut squash, removing the seeds.
- Add olive oil to the bottom of the slow cooker. Add the butternut squash chunks, quartered onion, garlic cloves, vegetable broth, coconut milk, and all of the seasonings. Stir until well combined.
- Cover and cook for 5-6 hours on low or 3-4 hours on high, until the butternut squash is soft and tender.
- Once fully cooked, use an immersion blender to blend everything until the mixture becomes smooth and creamy. Taste and adjust seasoning if needed.
Prep Tips
- Substitutions – Our recipe is vegan, dairy free, and gluten-free. However, if those things aren’t necessities for you, you can make substitutions of some of the ingredients to use products you have on hand. For example, chicken broth can be used in place of the vegetable broth. Or you can use cream instead of the coconut milk.
- Garnishes – I think this butternut squash soup tastes fantastic when topped with fresh herbs, such as chopped cilantro, green onion, or fresh thyme. You could also spice it up with a sprinkle of cayenne pepper. Give it fall flavor with a dash of ground cinnamon. You could even top with shredded cheese or shredded veggie cheese. I also love a squeeze of lime in my soup!
- Blender – An immersion blend makes this recipe especially easy because you can blend everything right in the slow cooker itself. If you don’t have an immersion blender, you can scoop the soup into a regular blender to process. Just be careful, as the soup will be hot and may splash as you pour.
Frequently Asked Questions
How Long Can You Leave Soup In A Crock-Pot?
According to the USDA, soup can be left in a crock-pot on the “warm” setting as long as the contents stay above 140°F. You may want to stir the soup occasionally to keep it from sticking to the bottom of the slow cooker.
If the soup cools or you’re ready to store the leftovers, transfer to shallow food storage containers and place in the fridge.
However, you do not want to use the slow cooker to reheat soup that has been previously refrigerated or frozen.
How Do You Freeze Soup?
To freeze leftover soup, first allow the soup to cool completely, then pour into freezer-safe containers. Be sure to leave at least 1/2 inch of headspace at the top of the container to allow for expansion as the soup freezes.
You can keep leftover soup frozen for up to 3 months. Always date the container so you remember when the soup was packed.
To reheat, thaw in the fridge so you can get the soup out of the container, then warm the soup up on the stovetop.
More Easy Soup Recipes To Try
- Vegetable Detox Soup
- Instant Pot Chicken Noodle Soup
- Sausage & Kale Soup
- Thai Tom Kha Soup
- Instant Pot Beef Pho
- Thai Corn Chowder
- 5-Minute Freezer Chicken Soup
- Immunity-Boosting Garlic Chicken Miso Soup
Slow Cooker Butternut Squash Soup Recipe (Printable Recipe Card)
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Slow Cooker Butternut Squash Soup
Equipment
- Slow cooker
- Immersion Blender
Ingredients
- 2 butternut squash peeled and cubed
- 1 onion peeled and quartered
- 3 cloves garlic peeled
- 2 cups vegetable broth
- 1/2 cup coconut milk
- 1 tbsp olive oil
- 1/4 tsp ground cumin
- 1/4 tsp ground coriander
- 1/4 tsp ground turmeric
- 1/4 tsp salt or to taste
- 1/4 tsp black pepper or to taste
Instructions
- Peel and cube the butternut squash, removing seeds.
- Add olive oil to slow cooker, then add the butternut squash chunks, quartered onion, garlic, vegetable broth, coconut milk, and all seasonings. Stir to combine.
- Cover and cook for 5-6 hours on low OR 3-4 hours on high, until the butternut squash is tender.
- Once cooked, use an immersion blender to blend everything until the mixture becomes smooth and creamy.
- Taste and adjust seasoning if needed.
Notes
Nutrition
Pin our Vegan Butternut Squash Soup on Pinterest:
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