Crockpot Butternut Squash Soup Recipe

Introduction

This Crockpot Butternut Squash Soup is a creamy, comforting dish without using any actual cream. The combination of butternut squash and coconut milk creates a velvety texture that’s packed with flavor and easy to prepare in your slow cooker.

Ingredients

• 1 butternut squash (peeled, seeded, and cut into 3/4-inch cubes)
• 1 yellow onion, chopped
• 2 apples, peeled and chopped
• 4 cups vegetable or chicken broth
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon cayenne pepper (optional)
• 1 can (14 oz) coconut milk

Instructions

1. Step 1: Coat your slow cooker with nonstick spray. In a saucepan, sauté the chopped onion until softened and fragrant, then transfer it to the slow cooker.
2. Step 2: Add the cubed butternut squash and chopped apples to the slow cooker. Pour in the broth, then stir in the nutmeg and cayenne pepper (if using).
3. Step 3: Cover and cook on LOW for 6 to 8 hours or HIGH for 3 to 4 hours, until the squash and apples are tender.
4. Step 4: Add the coconut milk to the slow cooker and puree the soup until smooth using an immersion blender or by carefully transferring to a blender.
5. Step 5: If the soup is too thick, thin it with additional coconut milk to your desired consistency. Serve hot with your favorite toppings and enjoy!

Tips & Variations

• For a richer soup, substitute part of the coconut milk with half-and-half or use stock instead of coconut milk.
• If you prefer no spice, omit the cayenne pepper. For more heat, try a spicy version by increasing cayenne.
• Half of the butternut squash can be replaced with sweet potato or carrot for a different flavor twist.
• Top with Greek yogurt, toasted pumpkin seeds, or fresh sage for added texture and flavor.
• If using frozen butternut squash, thaw overnight and pat dry, or add directly to the crockpot and increase cooking time.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove or in the microwave until warmed through, stirring occasionally. This soup can also be frozen for up to 3 months; thaw overnight in the fridge before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I skip sautéing the onions?

Yes, you can add the raw onions directly to the slow cooker, but sautéing them first adds a deeper, richer flavor that enhances the overall soup.

Is this soup vegan and gluten free?

Yes, this recipe is naturally vegan and gluten free as written when using vegetable broth and coconut milk.

Crockpot Butternut Squash Soup Recipe

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★★★★★

4.7 from 72 reviews

This crockpot butternut squash soup is a comforting, creamy, and flavorful fall favorite made with butternut squash, apples, onions, warming spices, and coconut milk for a dairy-free creamy texture. The slow cooker method makes it easy to prepare, with tender, naturally sweet vegetables blended into a smooth, luscious soup perfect for chilly days.

• Author: Jeannette
• Prep Time: 20 minutes
• Cook Time: 6 to 8 hours on low or 3 to 4 hours on high
• Total Time: 6 hours 20 minutes to 8 hours 20 minutes (low) or 3 hours 20 minutes to 4 hours 20 minutes (high)
• Yield: 6 servings 1x
• Category: Soup
• Method: Slow Cooking
• Cuisine: American
• Diet: Vegan

Ingredients

Scale 1x2x3x

Vegetables and Fruit

• 1 medium butternut squash (about 3 pounds), peeled, seeded, and cut into 3/4-inch cubes
• 1 large yellow onion, chopped
• 2 medium apples, peeled, cored, and chopped

Liquids

• 4 cups vegetable broth (or chicken broth for non-vegan)
• 1 cup canned coconut milk (plus more for thinning if desired)

Spices and Seasonings

• 1/4 teaspoon ground nutmeg
• 1/8 teaspoon cayenne pepper (optional)
• Salt, to taste

Additional

• Nonstick spray (for slow cooker)

Instructions

1. Prepare the slow cooker and sauté onion: Lightly coat your slow cooker with nonstick spray. Meanwhile, heat a skillet on the stove over medium heat and sauté the chopped yellow onion until softened and fragrant, about 5-7 minutes. Transfer the sautéed onion to the slow cooker.
2. Prepare the butternut squash: Trim the top and bottom off the butternut squash. Peel the skin off, cut it in half lengthwise, and scoop out the seeds. Chop the squash into 3/4-inch cubes and add them to the slow cooker.
3. Add apples, broth, and spices: Add the peeled and chopped apples, vegetable broth, nutmeg, cayenne (if using), and salt to the slow cooker. Stir gently to combine all ingredients.
4. Cook the soup: Cover the slow cooker and cook on LOW for 6 to 8 hours or on HIGH for 3 to 4 hours, until the squash and apples are very tender.
5. Puree the soup: Once cooked, add the coconut milk to the slow cooker. Using an immersion blender or transferring to a blender in batches, puree the soup until smooth and creamy. Add more coconut milk as needed for desired consistency.
6. Serve and garnish: Ladle the hot soup into bowls and garnish with your favorite toppings such as a dollop of Greek yogurt, toasted pumpkin seeds, or fresh sage. Enjoy warm.

Notes

• If you prefer a soup without spice, omit the cayenne pepper.
• For a richer soup, substitute part of the broth with half-and-half instead of coconut milk (non-vegan option).
• You can use frozen butternut squash cubes; thaw overnight before use or add directly to the slow cooker and increase cooking time.
• To enhance flavor, sautéing the onion first is recommended but you can skip this step for convenience.
• This recipe is naturally gluten-free and vegan as written.
• For added protein, garnish with toasted pumpkin seeds or Greek yogurt, or stir in cooked shredded chicken or crumbled bacon if not vegan.

Keywords: butternut squash soup, crockpot soup, slow cooker soup, vegan soup, creamy butternut squash, fall soup, coconut milk soup