Slow Cooker Butternut Squash Soup

This slow cooker butternut squash soup is creamy, velvety, and about as easy as soup gets, since everything goes into the crockpot raw and the slow cooker does the rest! A tart Granny Smith apple, whole garlic cloves, and fresh thyme cook down with the squash, then it’s blended silky smooth and finished with a splash of half and half.

Why this recipe works

There’s no sautéing, no roasting, and no stovetop step in this easy slow cooker butternut squash soup recipe. Simply peel and cube the squash, toss in the garlic and thyme sprig, pour in the broth, and let it work its magic. Cooking squash low and slow in the crockpot softens it perfectly and mellows out the garlic and onion, practically melting them into the soup. Oh, and bonus points here for making the house smell incredible!

This recipe is rich and creamy, but not necessarily a heavy cream soup. We stir in the half and half at the end so there’s no chance of curdling while cooking. You can easily blend the soup right in the crock with an immersion blender after it’s done, no need for extra dishes!

Ingredients you will need

Get all measurements, ingredients, and instructions in the printable version at the end of this post.

Ingredient Info and Substitution Suggestions

BUTTERNUT SQUASH – One medium squash gives you about 4-5 cups of cubes. If yours is on the bigger side, save the extra for my butternut squash mac and cheese. Look for one that feels heavy for its size with matte, beige skin and a long, thick neck, since the neck is solid flesh with no seeds. Peel it with a sturdy vegetable peeler, cut it in half, scoop out the seeds and cut it into chunks that are roughly the same size so they cook evenly. If you’ve never broken one down, Live Eat Learn has a great step by step guide to cutting butternut squash. To save time, use 4-5 cups of pre-cut fresh squash or frozen cubes.

GRANNY SMITH APPLE – I use a Granny Smith because its tartness balances the sweetness of the squash. Just core it and chop it, no need to peel, since the skin blends right in. Any crisp, tart apple works, but a very sweet apple will make the soup taste sweeter.

WHITE ONION – A white onion is a little sharper than a yellow onion, and it mellows beautifully during the slow cook. A yellow onion works fine if that’s what you have. A rough chop is all it needs since everything gets blended.

GARLIC – Four whole peeled cloves go straight into the crock. There’s no need to mince them, the slow cooker softens them until they blend away completely.

FRESH THYME – One sprig on the stem adds a savory, earthy note which is needed to keep it from tasting like dessert. Fish out the stem before blending. You can substitute with 1/4 teaspoon of dried thyme if needed.

VEGETABLE BROTH – Vegetable broth keeps this soup vegetarian-friendly, though you can just as easily substitute with chicken broth if preferred. Add more broth if you like a thinner soup.

HALF AND HALF – Half and half gives the soup a creamy, velvety finish without making it as heavy as an all-cream soup. Stir it in after blending and keep the heat gentle from there so it doesn’t separate. You can use heavy cream for an even richer soup or whole milk for something a little lighter. For a dairy-free or vegan version, use canned unsweetened full-fat coconut milk instead. For the pretty swirl on top, use heavy cream, since half and half is too thin to hold its shape.

How to Make Butternut Squash Soup in a Slow Cooker

These step by step photos and instructions are here to help you visualize how to make this recipe. You can Jump to Recipe to get the printable version of this recipe, complete with measurements and instructions at the bottom.

1. Peel, deseed, and roughly chop the butternut squash.
2. Add squash to slow cooker along with broth, garlic, onion, apple, salt, pepper, and thyme. Stir to combine then cook for 6 to 8 hours on low, or 2 to 4 hours on high. Soup is ready when the squash is easily mashed with a fork.
3. Pick out the sprig of thyme. Use a handheld immersion blender to puree the soup (alternatively, carefully transfer to a countertop blender and puree).
4. Stir in half and half and serve. I like to serve topped with a drizzle of more heavy cream, thyme, pepitas, and cracked pepper.

Frequently Asked Questions & Expert Tips

Storage and Freezing Information

• Storage – Let the soup cool, then store it in an airtight container in the refrigerator for up to 4 days. It thickens as it sits, so stir in a splash of broth when you reheat it.
• Reheating – Reheat it gently on the stovetop over medium-low heat, stirring now and then, until it’s hot all the way through. You can also reheat single bowls in the microwave, stirring halfway through.
• Make Ahead – If you’re making it ahead, hold off on the half and half. Blend the soup, refrigerate it, then stir in the half and half after you reheat it. That’s my favorite way to get it ready a day early.
• To Freeze – Cool the soup completely and portion it into freezer-safe containers (I use these freezer containers for all my soups) or heavy-duty ziptop freezer bags, leaving about an inch of room at the top for expansion. For the best texture, freeze it before adding the half and half, since dairy can turn a little grainy in the freezer. Freeze for up to 3 months. Thaw it overnight in the refrigerator, reheat on the stovetop, then stir in the half and half. If you’ve already added it, it’s still fine to freeze. A quick whisk or a few pulses with the immersion blender brings it back together if it looks a little separated.

Serving Suggestions

Serve this soup piping hot, since the half and half and the velvety texture are best fresh. Ladle it into wide bowls topped with a swirl of heavy cream, a handful of toasted pepitas, a few fresh thyme leaves, and some cracked black pepper.

The pepitas add a lovely bit of crunch. You can swap them for a handful of smoky roasted chickpeas for an even heartier bowl. Pair your soup with crusty bread, grilled cheese, or a side salad. The recipe makes about 8 cups, which is 4 hearty bowls as a main course or 8 one cup-size servings. It makes a nice starter for dinner parties or a first course for Thanksgiving served in small cups before the mains!

More Butternut Squash and Soup Recipes

If you’ve got butternut squash on hand all season like I do, turn the extra into a creamy butternut squash pasta sauce for a weeknight dinner, or let the slow cooker do the work overnight with my crockpot butternut squash oatmeal for breakfast.

Planning a cozy fall menu around this soup? Bake a loaf of homemade Italian bread for dunking, and set out a tray of pinwheel sandwiches for a casual lunch get-together. To drink, keep a slow cooker of crockpot caramel apple cider warm for everyone, or mix up a pitcher of apple cider sangria for the adults.

Here’s a few more ideas!

• Sausage Mushroom Wild Rice Soup
• Butternut Squash Pasta
• Butternut Squash Risotto
• Roasted Pumpkin Soup
• Creamy Cauliflower Soup
• Cheddar Cheese Potato Soup

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