Slow Cooker Butternut Squash Soup (with Coconut Milk)

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

Slow Cooker Butternut Squash Soup (with Coconut Milk)

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.

Course Soup

Cuisine American

Diet Gluten Free, Vegan, Vegetarian

Keyword butternut squash, Crockpot, Slow Cooker, soup

Prep Time 10

Cook Time 4

Total Time 4 10

Servings

Calories 196

Author Robyn Conley Downs

Equipment

Slow Cooker
Immersion Blender optional

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

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!

Nutrition