Crockpot Butternut Squash Soup
This creamy, comforting crockpot butternut squash soup is an easy, hands-off dinner upgrade perfect for chilly nights. Naturally sweet, dairy-free, and packed with veggies, it’s a cozy meal the whole family will love.
- Prep Time: 15 minutes
- Cook Time: 6-8 hours (low) or 3-4 hours (high)
- Total Time: 6 hours 15 minutes (low) or 3 hours 15 minutes (high)
- Yield: 6 servings 1x
- Category: Soup
- Cuisine: American
Ingredients
Scale
- 2.5 lbs butternut squash, peeled, seeded, and cubed
- 2 medium carrots, peeled and chopped
- 1 large yellow onion, diced
- 1 medium apple, peeled, cored, and chopped (Granny Smith or Honeycrisp preferred)
- 3 cloves garlic, minced
- 4 cups vegetable broth (low-sodium preferred)
- 1 cup full-fat or lite coconut milk
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon ground nutmeg
- Optional garnishes: pumpkin seeds, swirl of coconut milk, chopped chives, crispy croutons, smoked paprika
Instructions
- Peel, seed, and chop the butternut squash into 1-inch cubes. Peel and chop the carrots, dice the onion, and peel, core, and chop the apple. Mince the garlic cloves.
- Optional: Heat olive oil in a skillet over medium heat. Add onions, carrots, and garlic. Sauté for 3-4 minutes until fragrant and slightly softened.
- Add butternut squash, carrots, onion, apple, and garlic to the slow cooker. Pour in vegetable broth, sprinkle with salt, pepper, and nutmeg.
- Cover and cook on LOW for 6-8 hours or HIGH for 3-4 hours, until vegetables are extremely tender.
- Turn off the slow cooker. Use an immersion blender to puree the soup until silky smooth. If using a stand blender, blend in batches and vent the lid slightly.
- Stir in the coconut milk. Taste and adjust salt, pepper, or nutmeg as needed. Add a squeeze of lemon if desired.
- Ladle soup into bowls. Garnish with pumpkin seeds, a drizzle of coconut milk, fresh herbs, or croutons as desired.
Notes
For extra flavor, sauté the onions, carrots, and garlic before adding to the crockpot. Soup can be made ahead and tastes even better the next day. Leftovers freeze well for up to 3 months. Adjust thickness by adding more broth or simmering uncovered to reduce. For a spicy twist, add red curry paste or cayenne. Use frozen butternut squash for convenience.
Nutrition
- Serving Size: About 1 1/2 cups
- Calories: 180
- Sugar: 10
- Sodium: 600
- Fat: 5
- Saturated Fat: 3
- Carbohydrates: 35
- Fiber: 7
- Protein: 4
Keywords: butternut squash soup, crockpot, slow cooker, vegan, dairy-free, fall soup, easy dinner, healthy soup, gluten-free, cozy recipes