Cozy & flavorful, this easy slow cooker butternut squash soup requires no pre-cooking so you can just dump the ingredients, set-it, and forget it. With an extra boost of flavor from carrots and sweet apple, it’s blended together with coconut milk, making for an absolutely delightfully simple and creamy soup.

Crockpot butternut squash soup with apple and onion and carrot in black slow cooker pot.

5 star review

“SOOO delicious! This was a wonderful, and makes sooo much too!”

– Lamar
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Butternut Squash Soup in the Crockpot? Yes, Please!

If you’re a fan of butternut squash you’re going to love the ease, simplicity, and flavor of this gorgeous creamy (without the cream!) crockpot butternut squash soup. And if you’re looking for the simplest way to cook butternut squash halves or puree you need to try this slow cooker method for butternut squash too! When testing this recipe, I really wanted the flavor of the butternut squash to really shine through, so I opted to make it without the curry powder that is so often found in butternut squash soups. 

Instead, I opted to use a simple spice blend of turmeric and cinnamon; which adds both color and flavor to the soup, while still allowing the butternut flavor to shine through. I also turned this into a butternut squash carrot soup by adding a generous helping of carrots, adding both sweetness and body to the soup. Then, because this is such a cozy fall-vibes type of recipe, I added apple to boost the flavor and to add additional natural sweetness. Finally I blended everything together with creamy coconut milk, which adds body and a luscious, creamy quality to the final soup. In an effort to streamline prep, this crockpot butternut squash soup recipe is dump and go, AKA, a standard chop-and-drop situation – meaning you can probably have it ready to go in the slow cooker in just a matter of minutes!

Ladle pouring yellow butternut squash soup into a black slow cooker.

Want to Make Butternut Squash Soup in the Instant Pot?

I created this recipe walking you through how to make Instant Pot Butternut Squash Soup, so if you ever find yourself short on time, this pressure cooker version is just as easy and delicious!

White bowl of butternut squash soup topped with chives and a swirl of coconut milk.

Tip: My favorite method is to freeze in individual servings in glass mason jars. This post has all my best tips for how to freeze anything in a mason jar.

Ladle of yellow butternut squash soup in a black slow cooker.

Key Ingredients & Substitutions

  • Butternut squash: Use pre-chopped, peeled butternut squash to save time & speed the prep up even more, or peel and chop your own for a budget-friendly option.
  • Carrots: Lend sweetness and body. Look for whole carrots with tops for the best flavor.
  • Apple: Also add natural sweetness. Look for a crisp, sweet apple such as Honeycrisp.
  • Stock: Use vegetable stock for a vegetarian and vegan option. Chicken stock also works well if you’re not making this soup vegetarian.
  • Coconut milk: Adds creaminess and richness, without causing the soup to taste too much like coconut. I’ve made it with heavy cream, too, and it’s so good!
Ladle sitting in butternut squash soup in a black slow cooker.
Ladle pouring yellow butternut squash soup into a black slow cooker.
5 stars (14 ratings)

Slow Cooker Butternut Squash Soup (w/ Coconut Milk)

Developed and tested by A woman with long blonde hair, smiling, holds and pours a bottle of oil in a modern kitchen setting.Robyn Conley Downs
Servings: 6
Prep: 10 minutes
Cook: 4 hours
Total: 4 hours 10 minutes
Cozy & flavorful, this easy slow cooker butternut squash soup requires no pre-cooking so you can just dump the ingredients, set-it, and forget it. With an extra boost of flavor from carrots and sweet apple, it's blended together with coconut milk, making for an absolutely delightfully simple and creamy soup.
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Ingredients

  • 1 medium yellow onion, chopped
  • 2 cups chopped carrot
  • 2 cups chopped sweet crisp apple, such as Honeycrisp
  • 6 cups peeled and chopped butternut squash
  • 2 cloves garlic
  • 2 teaspoons kosher salt
  • 1/2 teaspoon turmeric
  • 1 teaspoon ground cinnamon
  • 1 quart vegetable stock, or chicken stock if not vegetarian/vegan

To Add at the End

  • 1 cup canned coconut milk
  • 1 tablespoon apple cider vinegar

Equipment

Instructions 

  • Add the onion, carrot, apple, butternut squash, garlic, 1 ½ teaspoons salt, turmeric, cinnamon and stock to a 6-quart slow cooker. Do not add the coconut milk — that will be added at the end.
  • Cover and cook on high for 4-5 hours or on low for 6-7 hours, or until the butternut squash is very tender.
  • Uncover and add the coconut milk or cream and ½ teaspoon salt. Using an immersion blender, blend until very smooth. Alternatively, working in batches, carefully ladle the soup into a blender and blend on high until smooth.
  • Add the apple cider vinegar, stirring to combine. Taste and add additional salt if desired. Serve with any toppings you like.

Notes

  • Optional serving suggestions: Hot sauce, fresh sage, toasted pumpkin seeds, sour cream, freshly ground pepper.
  • I’ve used heavy cream in place of the coconut milk and it’s delicious, too!
Course: Soup
Cuisine: American

Nutrition Information:

Serving: 1 (of 6), Calories: 196kcal, Carbohydrates: 32g, Protein: 3g, Fat: 8g, Saturated Fat: 7g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 1g, Sodium: 644mg, Potassium: 799mg, Fiber: 6g, Sugar: 12g, Vitamin A: 22370IU, Vitamin C: 36mg, Calcium: 101mg, Iron: 3mg
Nutrition disclaimer
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