Crock-Pot Butternut Squash Soup is a warm, creamy, and comforting dish perfect for chilly days. With minimal prep and a slow cooker, this soup develops deep flavors while being effortless to make. The natural sweetness of butternut squash blends beautifully with aromatic spices, making it a healthy and flavorful meal.
Why You’ll Love This Recipe
- Hands-off cooking – The slow cooker does all the work!
- Creamy & comforting – A rich, velvety texture without heavy cream.
- Healthy & nutritious – Packed with vitamins, fiber, and antioxidants.
- Easily customizable – Add spices, coconut milk, or protein for variety.
- Freezer-friendly – Perfect for meal prep and leftovers.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Butternut squash, peeled and cubed
- Onion, chopped
- Carrot, diced
- Garlic, minced
- Apple, peeled and chopped (adds natural sweetness)
- Vegetable or chicken broth
- Coconut milk or heavy cream (optional for extra creaminess)
- Olive oil or butter
- Salt & black pepper
- Ground cinnamon
- Ground nutmeg
- Red pepper flakes (optional for a little spice)
Optional Garnishes:
- Roasted pumpkin seeds
- Crispy bacon bits
- Fresh parsley or thyme
- Drizzle of coconut milk or sour cream
Directions
Step 1: Prep the Ingredients
- Peel and cube the butternut squash. Chop the onion, carrot, apple, and garlic.
Step 2: Add to the Crock-Pot
- Place butternut squash, onion, carrot, apple, and garlic in the slow cooker.
- Pour in the broth, then add cinnamon, nutmeg, salt, and black pepper.
- Stir, cover, and cook on LOW for 6-8 hours or HIGH for 3-4 hours until squash is tender.
Step 3: Blend the Soup
- Use an immersion blender to puree until smooth.
- Alternatively, blend in batches using a stand blender (let cool slightly before blending).
Step 4: Add Creaminess & Serve
- Stir in coconut milk or heavy cream for extra richness.
- Taste and adjust seasoning if needed.
- Serve warm, garnished with pumpkin seeds, bacon, or herbs.
Servings and Timing
- Servings: 6
- Prep Time: 10 minutes
- Cook Time: 6-8 hours (low) or 3-4 hours (high)
- Total Time: 6-8 hours 10 minutes
Variations
- Spicy Kick – Add cayenne pepper or extra red pepper flakes.
- Thai-Inspired – Stir in ginger, lemongrass, and curry paste for an Asian twist.
- Extra Protein – Blend in white beans or cooked lentils for added protein.
- Smoky Flavor – Add smoked paprika or roasted garlic.
- Lighter Version – Use low-fat coconut milk or skip the cream entirely.
Storage/Reheating
- Storage: Keep in an airtight container in the fridge for up to 4 days.
- Reheating: Warm on the stove over low heat or microwave in 1-minute intervals.
- Freezing: Freeze for up to 3 months. Thaw overnight in the fridge before reheating.
FAQs
Can I use frozen butternut squash?
Yes! It saves prep time—just add straight to the slow cooker.
How do I make this soup extra creamy?
Blend with coconut milk, heavy cream, or Greek yogurt.
Can I make this soup without blending?
Yes! Mash with a potato masher for a chunkier texture.
What’s the best way to peel butternut squash?
Use a sharp vegetable peeler or microwave the squash for 2 minutes to soften before peeling.
Can I make this soup on the stovetop?
Yes! Simmer all ingredients in a pot for 25-30 minutes, then blend.
What can I serve with butternut squash soup?
Pair it with crusty bread, grilled cheese, or a fresh green salad.
How can I make it vegan?
Use vegetable broth and coconut milk instead of cream.
Can I use a different squash?
Yes! Try pumpkin, acorn squash, or sweet potatoes.
How do I prevent the soup from being too sweet?
Balance sweetness with extra salt, lemon juice, or a splash of vinegar.
Can I add meat to this soup?
Yes! Stir in shredded chicken, crispy bacon, or sausage crumbles.
Conclusion
Crock-Pot Butternut Squash Soup is creamy, cozy, and effortless to make. With simple ingredients and deep flavors, it’s a comforting dish perfect for fall and winter. Whether you keep it classic or try a fun variation, this soup will warm you up with every spoonful!
PrintCrock-Pot Butternut Squash Soup
This Crock-Pot Butternut Squash Soup is creamy, comforting, and full of warm fall flavors! Made with butternut squash, carrots, apples, and a hint of cinnamon, this easy slow-cooker recipe is perfect for a cozy dinner or meal prep. Serve it with crusty bread or a swirl of cream for the ultimate comforting bowl!
- Prep Time: 10 minutes
- Cook Time: 6-8 hours
- Total Time: 6 hours 10 minutes
- Yield: 6-8 1x
- Category: Soup
- Method: Slow Cooking
- Cuisine: Fall, Comfort Food
Ingredients
- 1 large butternut squash (about 2 lbs, peeled, seeded, and cubed)
- 1 medium apple (peeled, cored, and chopped – Granny Smith or Honeycrisp works well)
- 1 medium onion (chopped)
- 2 medium carrots (peeled and chopped)
- 3 cloves garlic (minced)
- 4 cups vegetable broth (or chicken broth for extra depth)
- 1 tsp salt (adjust to taste)
- ½ tsp black pepper
- ½ tsp ground cinnamon (for warmth, optional)
- ¼ tsp nutmeg (optional, for extra depth)
- 1 cup coconut milk or heavy cream (for creaminess, optional)
- 1 tbsp maple syrup or honey (optional, for a touch of sweetness)
For Serving:
- Toasted pumpkin seeds (pepitas)
- Drizzle of coconut milk or heavy cream
- Crusty bread (for dipping!)
- Fresh thyme or parsley (for garnish, optional)
Instructions
Step 1: Prep & Load the Crock-Pot
- Place butternut squash, apple, onion, carrots, garlic, broth, salt, pepper, cinnamon, and nutmeg into the slow cooker.
- Stir everything together, then cover and cook on:
- LOW for 6-8 hours
- HIGH for 3-4 hours
- The squash and carrots should be soft and fork-tender when done.
Step 2: Blend Until Creamy
- Use an immersion blender to puree the soup until smooth and creamy. (Alternatively, blend in batches in a regular blender.)
- Stir in coconut milk (or heavy cream) and maple syrup. Adjust seasoning to taste.
Step 3: Serve & Enjoy!
- Ladle into bowls and garnish with pumpkin seeds, a drizzle of coconut milk, or fresh herbs.
- Serve warm with crusty bread or grilled cheese!
Notes
- Extra Creamy? Use ½ cup Greek yogurt instead of coconut milk.
- Spicy Kick? Add ½ tsp cayenne pepper for some heat!
- Make Ahead: Store in the fridge for up to 5 days or freeze for up to 3 months.