This Slow Cooker Butternut Squash Soup is a hands-off and delicious soup for cold fall or winter days (bonus: it makes your house smell amazing!). We love this just as much as our Creamy Cauliflower Soup!
Slow Cooker Butternut Squash Soup
Despite being a food blogger, I can be real lazy when it comes to dinner time. I’ll throw an assortment of blogging experiments on a plate and call it a day, with nothing entirely going with each other.
So more and more I’ve been relying on my slow cooker to make a well-rounded dinner because it’s just so easy. Throw a bunch of yummy stuff in, let it cook all day while I work, and have a meal magically appear before us when dinner time rolls around.
This Slow Cooker Butternut Squash Soup is the epitome of that, filled with fresh veggies and seasonings (and minimal ingredients mean less prep!).
And did I mention that making this soup is easy? Because it’s so easy. Cutting the butternut is probably the most time intensive part. Then just throw the diced butternut in your slow cooker along with a Granny Smith apple, which brings the perfect amount of sweet zing, along with onion, garlic, thyme, and seasonings.
Cook it on high in as little as 2 hours, or let it simmer on low heat for 6 to 8 while you’re at work. Then just blend, add creamy coconut milk, and serve! I love to serve mine topped with roasted chickpeas or crispy Brussels sprouts (if I’m feeling fancy).
To make this Slow Cooker Butternut Squash Soup you’ll need:
- 1 butternut squash (about 4 to 5 cups diced)
- 2 cups vegetable broth
- 4 cloves garlic
- 1 white onion
- 1 granny smith apple
- ½ tsp salt
- ¼ tsp black pepper
- 1 sprig fresh thyme
- 1 cup canned coconut milk
Kitchen tools you may find useful:
We hope you enjoy this slow cooker butternut squash soup, you won’t be disappointed!
And with soup season in full swing, now is the perfect time to introduce you to some more of our favorite soup recipes, one of which is this Italian sausage tomato orzo soup. This savory, comfort soup is on the table in only 30 minutes.
Caramelized onions in a reduction of white wine and sherry with herbs of thyme and bay leaves in a clear beef broth make this French Onion Soup delicious. The topping of French baguette bread wrapped in 3 cheeses then melted to a golden, crispy crust, make it ultra-satisfying.
And we can’t forget this delicious cream of asparagus soup for lunch, dinner, or an appetizer. So good!
More Slow Cooker Recipes
- Crockpot Lasagna
- Crockpot Beef Stew
- Crockpot Roast Beef
- Slow Cooker Pulled Pork
- Crockpot Ground Beef Casserole
- Slow Cooker Pinto Beans
Slow Cooker Butternut Squash Soup
IMPORTANT - There are often Frequently Asked Questions within the blog post that you may find helpful. Simply scroll back up to read them!
Print It Rate ItIngredients
- 1 butternut squash about 4 to 5 cups diced
- 2 cups vegetable broth
- 4 cloves garlic peeled
- 1 white onion roughly chopped
- 1 granny smith apple deseeded and roughly chopped
- ½ tsp salt
- ¼ tsp black pepper
- 1 sprig fresh thyme on the stem
- 1 cup canned coconut milk
Instructions
- Peel, deseed, and roughly chop butternut squash.
- Add butternut 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 butternut is easily mashed with a fork.
- Pick out the sprig of thyme. Use a handheld immersion blender to puree the soup (alternatively, carefully transfer to a countertop blender and puree).
- Stir in coconut milk and serve. I like to serve topped with a drizzle of more coconut milk, thyme, and smoked paprika.
Nutrition
Amanda Davis
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Kate says
Can I use cream instead of coconut milk?
Elaine says
Love this recipe. Very good. Freezes well.
Tracy says
This looks like a fantastic soup ❤️ Can this be made ahead & reheated? Should I wait to add the coconut milk until after it’s reheated?
Thanks!
Amanda Davis says
Yes, add the coconut milk when ready to serve
Renate says
I can only find unsweetened coconut milk. Do I need to add sugar?
Amanda Formaro says
No need, that is fine
Ali Varner says
Have you tried freezing this? It’s delicious but I’m the only one in my family who will eat it :)
Amanda Formaro says
Yes it will freeze just fine
Tracy gahagan says
Can I just use dried thyme and not take it out?
Amanda Formaro says
Yes, substitute 1/4 teaspoon dried thyme.
Linda says
Can I use frozen squash for this soup?
Amanda Formaro says
Yes
Susan Droessler says
I make mine with carrots and zucchini no apple. Would they work in the crock pot I do my on the stove
Stephanie Stapleton says
Could you can this and if so water bath would work maybe?
Louise kennedy says
Can I replace the coconut milk, my family doesn’t really like that…tks
Amanda Formaro says
Sure, you can use whole milk
JEANETTE says
Great recipes. I am expecting company over the weekend. I will try the pork chop recipe. Will let you now how everyone loved it.
Thank you.
Margo says
I made this and was blown away by how amazingly delicious it was! Literally the best pumpkin soup I’ve ever had.
Amanda Formaro says
That’s awesome Margo, thank you so much!