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!

bowl of butternut squash soup served with cilantro.

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!

top down view of 2 bowls of butternut squash soup.

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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Butternut Squash Soup ingredients: butternut squash, onions, vegetable broth, garlic, olive oil, coconut milk, seasoning.

Instructions

  1. Peel and cube the butternut squash, removing the seeds.
  2. 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.
  3. Cover and cook for 5-6 hours on low or 3-4 hours on high, until the butternut squash is soft and tender.
  4. Once fully cooked, use an immersion blender to blend everything until the mixture becomes smooth and creamy. Taste and adjust seasoning if needed.

4-step photo collage showing how to make butternut squash soup in a slow cooker.

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.

butternut squash soup in a slow cooker.

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.

bowl of butternut squash soup with another bowl in background.

More Easy Soup Recipes To Try

butternut squash soup in bowl.

Slow Cooker Butternut Squash Soup Recipe (Printable Recipe Card)

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close up of a bowl of butternut squash soup.
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5 from 1 vote

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!
Prep Time15 minutes
Cook Time4 hours
Total Time4 hours 15 minutes
Course: Soup
Cuisine: American, Holiday
Keyword: butternut squash, Butternut Squash Soup, soup
Servings: 4
Calories: 277kcal
Author: Stacey aka the Soccer Mom
Cost: $12

Equipment

  • Slow cooker
  • Immersion Blender

Ingredients

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 information is provided as an estimate only.

Nutrition

Calories: 277kcal | Carbohydrates: 50g | Protein: 5g | Fat: 10g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 636mg | Potassium: 1440mg | Fiber: 8g | Sugar: 10g | Vitamin A: 40116IU | Vitamin C: 82mg | Calcium: 198mg | Iron: 4mg

Pin our Vegan Butternut Squash Soup on Pinterest:

2 photo vertical Pinterest collage showing butternut squash soup in a slow cooker and in a bowl.

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Stacey aka the Soccer Mom
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