Cozy and 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 extra flavor from carrots and apple, it’s blended together with coconut milk, making for an absolutely delightfully simple and creamy vegetarian soup.

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

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. I do believe that the simplest way to cook butternut squash is in the slow cooker (exhibit a: cooking halves or puree in this slow cooker method for butternut squash could not be easier), and this soup in no exception!

Now, when testing this butternut squash soup with apple, 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 used 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 without cream or dairy. And inn an effort to streamline prep (as I do), this crockpot butternut squash soup recipe is dump and go, AKA, a standard chop-and-drop situation, meaning you can have it ready to go in the slow cooker in just a matter of minutes without cooking anything first!

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

Want to Make Butternut Squash Soup in the Instant Pot?

Here’s my 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.

Robyn’s Testing Tips for Healthy Butternut Squash Soup

  • Butternut squash: Use pre-chopped, peeled butternut squash to save time and speed the prep up even more, or peel and chop your own for a budget-friendly option. I’ve tested both, and can’t tell any difference in the final soup.
  • Carrots: I use carrots to add sweetness and body to this recipe. Look for whole carrots with tops for the best flavor. They really are worth the extra work, and will produce a much better soup and using baby carrots.
  • Apple: I’m using apples here for natural sweetness without adding sugar. 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 of yellow butternut squash soup in a black slow cooker.
Ladle pouring yellow butternut squash soup into a black slow cooker.
5 stars (15 ratings)

Slow Cooker Butternut Squash Soup (with 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 with apple and coconut milk requires no pre-cooking so you can just dump the ingredients, set-it, and forget it.
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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 at this point, as it 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
Did you make this recipe?If you do, be sure to share it on Instagram and tag me at @realfoodwholelife so I can see!

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