Crockpot Butternut Squash Soup Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
Find it online: https://topreci.com/crockpot-butternut-squash-soup-recipe/
