Slow Cooker Butternut Squash Soup
Looking for a simple butternut squash soup recipe? This butternut squash slow cooker soup is perfect for cold weather! Squash, apples, onion, and carrots simmered for hours and then pureed with creamy coconut milk.
Soup season is the best season. I typically gravitate towards chunky, hearty soups this time of year, but I haven’t been able to get the thought of creamy, silky butternut squash soup out of my mind these last few weeks. A sip-able soup that’s perfect for a quick lunch but made even better with grilled apple and cheese sandwiches and served for dinner.
Simmered squash, apples, onions, and carrots with vegetable broth, then pureed with coconut milk at the end for a rich, delicious squash soup. Oh man, it’s incredibly decadent and delicious. If you love butternut squash, you are going to love this butternut squash soup!
See below for more details on how to make this soup, or scroll to the bottom for the full recipe card.
Everything You Need to Make this Recipe:
Butternut Squash Soup Ingredient Notes
- Granny Smith Apple: I highly recommend using a tart apple, like Granny Smith, to help balance the natural sweetness of the squash. Other apples won’t work the same way.
- Butternut Squash: I find the easiest way to prep butternut squash is by using a vegetable peeler to remove the skin quickly and then dice. You can also find pre-cut and cubed butternut squash in the produce section of most grocery stores.
- Carrots: I like adding carrots for additional flavor and to balance the squash and apple.
- Ground Cinnamon and Nutmeg: I know these sound like odd ingredients for a soup, but just a pinch adds warmth and depth to this soup.
- Canned Coconut Milk: Canned coconut milk is a must for additional richness and a creamy texture. This is different than coconut milk beverage and is found in the pantry section of the grocery store. You can sub heavy cream or half and half if desired. Additionally, low-fat or light-canned coconut milk will work.
How to Make Slow Cooker Butternut Squash Soup
Saute the Onion and Garlic
For additional depth in this soup, you’ll want to saute the aromatics first. You can do this in the base of your slow cooker if it has a saute function, or on the stove.
Add in the apples, squash and carrots
Stir in the chopped vegetables and apple and saute another few minutes to just caramelize on the outside. Again, you can do this in your slow cooker or in a saucepan.
Transfer and Cook
If you are sauteeing on the stove, add the contents to the base of your slow cooker. Add the vegetable broth and cook until vegetables are tender and very soft, about 6 hours on low or 4 hours on high.
Puree and serve
Add in the coconut milk and puree using either an immersion blender or blender. Depending on the size of your blender, you may have to do this in batches. Serve, and garnish with fresh herbs and fresh cracked black pepper, as desired.
Variations
To make this a curry butternut squash soup, omit the spices listed here and instead add in 1 teaspoon of your favorite curry powder, 1/2 teaspoon turmeric and 1/4 teaspoon cayenne pepper.
For a vegetarian version, use heavy cream or half-and-half instead of canned coconut milk
To make this better for Thanksgiving and the holidays, top with crispy fried sage leaves and toasted pumpkin seeds instead of parsley. This one makes for a great side dish or holiday dinner appetizer!
Leftover roasted squash and carrots work in this soup as well. Omit the sauteing step and add directly to the slow cooker if using roasted squash.
Stove Top Directions
You can make this butternut squash soup on the stove! To do so, saute the onion and garlic as directed in a large soup pot or dutch oven.
Add the squash, carrots and apple and cook for another 5-10 minutes, until softened. Add in the broth and simmer for 45-60 minutes over low heat until vegetables are very tender and soft.
Blend, using an immersion blender or blender, then return to the pot and add in the coconut milk. Taste, adding more salt/pepper as desired then divide into bowls and serve.
More Fall Soup Recipes
Sweet Potato Stew
Creamy Vegan Cauliflower Soup
Tuscan Kale Orzo Soup
Slow Cooker Tomato Soup
Carrot Ginger Soup
If you like this slow cooker butternut squash soup recipe, then come back to leave a comment and give it a rating. Your feedback helps others and seeing you make my recipes makes my day.
Slow Cooker Butternut Squash Soup
Equipment
Ingredients
- 1 tablespoon olive oil
- 1 onion, roughly chopped
- 4 cloves garlic, peeled and minced
- 1 granny smith apple, roughly chopped (see notes)
- 1 medium butternut squash, peeled, seeds removed and chopped
- 2 carrots, peeled and roughly chopped
- 1/2 teaspoon salt and pepper
- 1/8 teaspoon cayenne pepper
- scant 1/8 teaspoon nutmeg
- 1/4 teaspoon turmeric
- 1/8 teaspoon cinnamon
- 2 cups vegetable broth
- 3/4 cup unsweetened canned coconut milk
Instructions
- Heat the olive oil a medium sauce pan, then add in onion and garlic and saute for 5 minutes until softened.
- Add the apple, squash, carrots, and spices and cook for another 3-4 minutes until lightly browned, then add the vegetable broth. (I do this in my Instant Pot so I can use the saute function and then switch to the slow-cooker setting. Browning the vegetables first really gives so much more flavor and it's worth it!) If you aren't doing this in a Slow-Cooker/Saute combo, transfer your sauteed vegetables to the base of a slow cooker and add the vegetable broth.
- Turn the slow cooker on and cook on low for 6 hours or on high for 4 hours.
- Before serving, transfer the contents of the slow cooker to a blender and puree with coconut milk, or add the coconut milk directly to the slow cooker and use an immersion blender to puree.