This slow cooker butternut squash soup turns a few chopped vegetables into a creamy, cozy dinner while the day happens around it. A hint of apple and warm spice makes it taste like fall in a bowl.
Table of Contents
Why You’ll Love This Slow Cooker Butternut Squash Soup
Convenience: Everything goes into the slow cooker in about 15 minutes, then it’s completely hands-off for the rest of the day.
Flavor: Apple, cinnamon, and nutmeg bring out the natural sweetness of the squash without needing any added sugar.
Practicality: This slow cooker butternut squash soup freezes beautifully, so one batch can stretch across several meals.
Ingredients for Slow Cooker Butternut Squash Soup
- butternut squash, peeled, seeded, and cut into 3/4-inch cubes (1 medium (about 3 lbs)): Pre-cut squash from the store is a great time-saver if you’d rather skip the peeling.
- apple, peeled and diced (1): A sweeter variety like Honeycrisp or Fuji adds natural sweetness to the broth.
- yellow onion, diced (1)
- garlic, minced (3 cloves)
- vegetable broth (4 cups): Chicken broth works too if you don’t need this to stay vegetarian.
- ground cinnamon (1 tsp)
- ground nutmeg (1/2 tsp)
- salt (1/2 tsp)
- black pepper (1/4 tsp)
- canned coconut milk (1/2 cup): Stirred in at the end for a creamy finish; heavy cream is a fine substitute.
How to Make Slow Cooker Butternut Squash Soup
- Combine the base. Add the butternut squash, apple, onion, garlic, vegetable broth, cinnamon, nutmeg, salt, and pepper to the slow cooker; stir to combine.
- Cook. Cover and cook on low for 6-7 hours or on high for 3-4 hours, until the squash is completely fork-tender.
- Blend the soup. Use an immersion blender to puree the soup directly in the slow cooker until smooth. A stand blender works too, in batches.
- Stir in the coconut milk. Stir in the coconut milk until fully combined and heated through.
- Season to taste. Taste and adjust salt and pepper as needed before serving.
Tips for Success
Cut the squash evenly. Uniform 3/4-inch cubes cook at the same rate, so no piece is left underdone when it’s time to blend.
Blend carefully. If using a stand blender, blend in small batches and vent the lid to let steam escape — this is the most common mistake and can cause hot splatter.
Add the coconut milk last. Stirring it in after cooking keeps the soup from separating and preserves its creamy texture.
Variations
- Spicy version: Add a pinch of cayenne pepper or a diced jalapeño along with the other vegetables.
- Curried version: Stir in 1 tablespoon of curry powder for a warm, spiced twist.
- Extra protein: Top bowls with roasted chickpeas or a spoonful of shredded chicken for a heartier meal.
- More cozy soups: If you like this one, our Crockpot Chicken Tortilla Soup and Classic Slow Cooker Beef Stew are both easy hands-off dinners.
What to Serve With It
A slice of crusty bread is perfect for dipping into this slow cooker butternut squash soup, or pair it with a simple green salad for a lighter meal.
For extra crunch, top each bowl with toasted pepitas or our Ranch Crispy Roasted Chickpeas.
FAQs
Can I use frozen butternut squash? Yes, frozen squash works well and skips the peeling step entirely — no need to thaw it first.
How do I make this soup vegan? Use vegetable broth and coconut milk as written, and this recipe is already fully vegan.
How long does this soup keep? Store it in the fridge for up to 5 days, or freeze for up to 3 months in an airtight container.
Can I make this on the stovetop instead? Yes — simmer the same ingredients (minus coconut milk) in a large pot for about 30 minutes until the squash is tender, then blend and stir in the coconut milk.
Final Thoughts
Slow cooker butternut squash soup is the kind of recipe that makes a fall evening feel a little slower and a lot cozier, with almost no effort on your part.
Make a double batch — it tastes even better the next day and freezes well for busy weeks ahead.
Slow Cooker Butternut Squash Soup
Ingredients
- 1 medium (about 3 lbs) butternut squash, peeled, seeded, and cut into 3/4-inch cubes
- 1 apple, peeled and diced
- 1 yellow onion, diced
- 3 cloves garlic, minced
- 4 cups vegetable broth
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/2 cup canned coconut milk
Instructions
- Combine the base. Add the butternut squash, apple, onion, garlic, vegetable broth, cinnamon, nutmeg, salt, and pepper to the slow cooker; stir to combine.
- Cook. Cover and cook on low for 6-7 hours or on high for 3-4 hours, until the squash is completely fork-tender.
- Blend the soup. Use an immersion blender to puree the soup directly in the slow cooker until smooth. A stand blender works too, in batches.
- Stir in the coconut milk. Stir in the coconut milk until fully combined and heated through.
- Season to taste. Taste and adjust salt and pepper as needed before serving.