Crock-Pot Butternut Squash Soup

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

  1. Peel and cube the butternut squash. Chop the onion, carrot, apple, and garlic.

Step 2: Add to the Crock-Pot

  1. Place butternut squash, onion, carrot, apple, and garlic in the slow cooker.
  2. Pour in the broth, then add cinnamon, nutmeg, salt, and black pepper.
  3. 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

  1. Use an immersion blender to puree until smooth.
  2. Alternatively, blend in batches using a stand blender (let cool slightly before blending).

Step 4: Add Creaminess & Serve

  1. Stir in coconut milk or heavy cream for extra richness.
  2. Taste and adjust seasoning if needed.
  3. 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!

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Crock-Pot Butternut Squash Soup

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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!

  • Author: Beth
  • 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

Scale
  • 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

  1. Place butternut squash, apple, onion, carrots, garlic, broth, salt, pepper, cinnamon, and nutmeg into the slow cooker.
  2. Stir everything together, then cover and cook on:
    • LOW for 6-8 hours
    • HIGH for 3-4 hours
  3. The squash and carrots should be soft and fork-tender when done.

Step 2: Blend Until Creamy

  1. Use an immersion blender to puree the soup until smooth and creamy. (Alternatively, blend in batches in a regular blender.)
  2. Stir in coconut milk (or heavy cream) and maple syrup. Adjust seasoning to taste.

Step 3: Serve & Enjoy!

  1. Ladle into bowls and garnish with pumpkin seeds, a drizzle of coconut milk, or fresh herbs.
  2. 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.

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