This crockpot butternut squash soup is like a warm hug in a bowl. It’s silky, creamy, and full of cozy fall flavors. The best part? You toss everything in the slow cooker, let it do its thing, then blend it up for the creamiest soup ever. It’s simple, nourishing, and makes your whole house smell amazing.
Why I Love This Recipe
This recipe has been a staple in my kitchen every fall. I remember making it the first time on a chilly weekend and thinking, “This tastes like sunshine in a bowl.” It’s now the soup I always come back to when I need comfort food that’s easy to make.
- Minimal prep – just peel, chop, and let the crockpot do the work.
- Healthy and filling without being heavy.
- The flavors are simple, warm, and balanced.
- Freezes beautifully for later.
- Perfect for cozy dinners, lunch meal prep, or even a holiday starter.
Servings and Time
- Servings: 6 bowls
- Cook Time: 6–8 hours on low, or 3–4 hours on high
- Prep Time: 15 minutes
Macros (per serving)
- Calories: 180
- Protein: 3g
- Carbs: 32g
- Fat: 6g
- Fiber: 6g
Why This Recipe Works (Quick Science)
Butternut squash is naturally starchy, which gives the soup its creamy body once blended—no cream needed. Slow cooking allows the starches to break down gently, caramelizing the natural sugars in the squash and onions. This brings out a deep, slightly sweet flavor. Blending everything together creates a velvety texture, while the broth balances the richness.
Common Mistakes
- Not cutting squash small enough: Bigger chunks take longer to soften, so aim for 1-inch cubes.
- Over-seasoning early: Flavors concentrate as the soup cooks—taste and adjust at the end.
- Not blending enough: Use an immersion blender for a silky smooth finish.
- Adding dairy too soon: Dairy can curdle in the crockpot. Add cream or coconut milk after blending.
What to Serve With
- Crusty bread or garlic toast for dipping
- Grilled cheese for a classic comfort combo
- Simple green salad for balance
- Roasted chickpeas as a crunchy topping
What You’ll Need
- 1 large butternut squash (about 3 lbs), peeled, seeded, cut into 1-inch cubes
- 1 large yellow onion, chopped
- 3 medium carrots, peeled and sliced
- 3 cloves garlic, minced
- 1 large apple (like Honeycrisp), peeled, cored, and chopped
- 4 cups vegetable broth
- 1 tsp salt
- ½ tsp black pepper
- ½ tsp ground cinnamon
- ¼ tsp ground nutmeg
- ½ cup coconut milk (added at the end)
- Fresh thyme leaves, for garnish (optional)
Pro Tips
- Use pre-cut butternut squash from the store if you want to save time.
- A sweet apple like Honeycrisp or Fuji works best for balancing the savory flavors.
- If you like spice, add a pinch of cayenne for heat.
- For extra creaminess, add an extra splash of coconut milk when blending.
- Freeze portions in mason jars for easy future meals.
Tools You’ll Need
- Slow cooker (crockpot)
- Sharp knife
- Cutting board
- Vegetable peeler
- Measuring spoons & cups
- Immersion blender (or regular blender)
- Wooden spoon
Substitutions and Variations
- Use chicken broth instead of veggie broth for more richness.
- Swap coconut milk with heavy cream or half-and-half.
- Try sweet potato instead of apple for a different flavor.
- Add a sprinkle of curry powder for a spiced version.
Make Ahead Tips
- Peel and cube the squash a day before and store it in the fridge.
- Chop onions, carrots, and apple ahead of time and refrigerate.
- This soup freezes really well—cool completely, then store in freezer-safe containers for up to 3 months.
Step-by-Step Instructions
Step 1: Add the Vegetables
Place 1 large cubed butternut squash, 1 chopped onion, 3 sliced carrots, 1 chopped apple, and 3 minced garlic cloves into the crockpot.
Step 2: Add the Seasonings
Sprinkle in 1 tsp salt, ½ tsp black pepper, ½ tsp ground cinnamon, and ¼ tsp ground nutmeg over the vegetables.
Step 3: Pour in the Broth
Pour 4 cups of vegetable broth over the vegetables and spices.
Step 4: Cook in the Crockpot
Cover and cook on low for 6–8 hours or high for 3–4 hours, until the squash and carrots are tender.
Step 5: Blend the Soup
Using an immersion blender, puree the soup until completely smooth and creamy.
Step 6: Stir in Coconut Milk
Stir in ½ cup coconut milk until fully blended for extra creaminess.
Step 7: Serve and Garnish
Ladle into bowls, garnish with fresh thyme leaves and a swirl of extra coconut milk if desired.
Leftovers and Storage
- Store in the fridge in an airtight container for up to 5 days.
- Freeze for up to 3 months. Thaw overnight in the fridge, then reheat on the stove.
- If soup thickens after storing, just stir in a splash of broth or water when reheating.
FAQ
Can I make this without coconut milk?
Yes! Use heavy cream, half-and-half, or just leave it out for a lighter soup.
Do I need to peel the squash?
Yes, the peel is tough and won’t blend smooth. Use a sharp peeler.
Can I make this on the stove instead of a crockpot?
Absolutely—just simmer everything in a big pot for 30–40 minutes, then blend.
Is this soup vegan?
Yes, as long as you stick with coconut milk or a non-dairy cream.
Conclusion
This crockpot butternut squash soup is pure comfort in a bowl. It’s easy, wholesome, and packed with flavor. Make a big batch, enjoy it fresh, then tuck some away in the freezer for another chilly day. I’d love to hear how it turns out for you—drop a comment and let me know what you served it with!
