Slow Cooker Butternut Squash Soup
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This Slow Cooker Butternut Squash Soup is warm, creamy, and naturally flavorful—perfect for an easy weeknight dinner or cozy lunch. The slow cooker does all the work, turning simple ingredients into a rich, velvety soup with a gentle blend of spices.
Looking for more soup recipes? Try this roasted tomato basil soup or slow cooker Italian wedding soup.
This cozy soup is perfect for busy days when you want something warm and nourishing without a lot of hands-on time. Just toss everything into the slow cooker and let it simmer into a rich, comforting meal while you go about your day.
What You’ll Love About This Recipe
Recipe Ingredients
You’ll need the following ingredients to make butternut squash soup in the slow cooker:
Ingredient Notes
Butternut Squash – Choose firm squash with smooth skin. Pre-cut squash can save time.
Coconut Milk – Use full-fat coconut milk for the creamiest texture. If using light coconut milk, the soup will be slightly thinner.
Broth – Vegetable broth keeps the soup vegetarian, but chicken broth works if that’s what you have on hand.
Spices – Adjust the cumin, coriander, or turmeric for a bolder or milder flavor profile.
Onion & Garlic – Yellow or white onion works well; roasted garlic can add extra flavor.
See the recipe card for full information on ingredients and quantities.
Recipe Variations
Add a pinch of cayenne pepper or red pepper flakes.
Stir in cooked shredded chicken or white beans for extra protein.
Top with Greek yogurt, sour cream, or an extra drizzle of coconut milk.
How to Make Slow Cooker Butternut Squash Soup: Step by Step
Here are quick visual instructions. Be sure to check out the full instructions with exact ingredients in the printable recipe card below.
Step 1: Add olive oil to the slow cooker.
Step 2: Add the peeled and cubed butternut squash, quartered onion, peeled garlic cloves, vegetable broth, coconut milk, ground cumin, ground coriander, ground turmeric, salt, and black pepper to the slow cooker. Stir until all ingredients are well combined.
Step 3: Cook in the slow cooker for 5-6 hours on low, or 3-4 hours on high, until the butternut squash is tender.
Step 4: Once cooked, use an immersion blender to blend until the mixture is smooth and creamy.
Recipe Tips and Tricks
- Cut the squash into evenly sized cubes so they cook at the same rate.
- For extra depth, sauté the onions and garlic before adding them to the slow cooker.
- Add more broth if you prefer a thinner soup, or let it cook uncovered on High for 15 minutes to thicken.
- Stir in a splash of lemon juice or apple cider vinegar before serving to brighten the flavor.
Frequently Asked Questions
Yes, frozen cubed squash works perfectly and saves prep time. Add directly to the slow cooker—no need to thaw.
No, but it’s the easiest method. A regular blender works too—just blend in batches and be careful with hot liquids.
Definitely. This soup reheats beautifully and tastes even better the next day as the flavors meld.
I hope you love this slow cooker butternut squash soup recipe. Please consider leaving a star 🌟🌟🌟🌟🌟 rating in the recipe card below. Thank you so much!
More Soup Recipes
Slow Cooker Butternut Squash Soup
Ingredients
- 2 butternut squash peeled and cubed
- 1 onion peeled and quartered
- 3 cloves garlic peeled
- 2 cups vegetable broth
- ½ cup coconut milk
- 1 tbsp olive oil
- ¼ tsp ground cumin
- ¼ tsp ground coriander
- ¼ tsp ground turmeric
- ¼ tsp salt or to taste
- ¼ tsp black pepper or to taste
Instructions
- Add olive oil to the slow cooker.
- Add the peeled and cubed butternut squash, quartered onion, peeled garlic cloves, vegetable broth, coconut milk, ground cumin, ground coriander, ground turmeric, salt, and black pepper to the slow cooker. Stir until all ingredients are well combined.
- Cook in the slow cooker 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 until the mixture is smooth and creamy.
- Taste and adjust seasoning as needed.
- Serve hot, garnished with a drizzle of coconut milk or a sprinkle of ground black pepper.
Notes
- Cut the squash into evenly sized cubes so they cook at the same rate.
- For extra depth, sauté the onions and garlic before adding them to the slow cooker.
- Add more broth if you prefer a thinner soup, or let it cook uncovered on High for 15 minutes to thicken.
- Stir in a splash of lemon juice or apple cider vinegar before serving to brighten the flavor.
The nutritional details for recipes are estimated using MyFitnessPal and can vary with different products, measurement accuracy, and source reliability. We aim to provide accurate information but cannot guarantee the precise accuracy of the nutritional data