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!
Slow Cooker Butternut Squash Soup
Ingredients
- 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
Sarah Bond
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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!