This recipe is the 7th edition to the round up of Crockpot ideas that I originally posted. When you’ve finally had a successful harvest of butternut squash after battling vine borers, the extreme heat of the summer, and so much else that can take out your crop, it’s time to figure out what to do with the squash. That’s why this Crockpot butternut squash soup recipe has become a fall favorite. With sweet squash, aromatic spices, and a silky finish, this soup makes your kitchen smell like autumn — and takes almost no effort thanks to the slow cooker.

If you’ve been looking for a butternut squash soup in a Crock pot version that’s creamy, easy, and full of flavor, this one is for you. Whether you want a meatless weeknight meal, a side for holiday dinners, or a freezer-friendly option, this soup delivers.

This post is all about Crockpot Butternut Squash Soup.

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Why You’ll Love This Butternut Squash Soup

This is the perfect main dish or side dish to dinner. I was actually able to put it on slow cook on HIGH for 2 hours today to have it ready right on time. All I have to do is dice up some veg and throw in the spices, broth, and coconut milk, and that’s it!

So what are some other reasons to put this soup on repeat?

Set it-and-forget it: Throw everything in the crockpot and let it simmer while you go about your day.
Naturally creamy & flavourful: Sweet butternut squash gets a boost from spices like nutmeg and cinnamon, creating that cozy fall feel.
Vegan & versatile: No dairy or animal products required — use coconut milk (optional) for richness without heaviness. I personally like to use coconut milk because it compliments the other flavors in the soup really well.
Make ahead & freeze friendly: Perfect for doubling or freezing leftovers; texture stays smooth and flavors deepen overnight. If you’re looking for something to store postpartum, this may be a great dish to include for both you and your family.

Easy Way to Cut Butternut Squash

Cutting a butternut squash can be a bit intimidating because of the thick rind. But as long as your have a sharp enough knife, it should be easy to cut. Make sure your knife is sharp before you get start to avoid getting hurt.

Once you’ve sharpened your knife or your ready to start cutting, I’ve put some helpful tips together to help you out.

Start by cutting off the top and bottom of the butternut squash. By cutting off the bottom part of the butternut squash, this will give you a more secure way to cut it during the next step.

2. Next, peel off the rind of the squash. I just use a vegetable peeler and it works well.

3. Cut the squash in half lengthwise and scoop out the guts and seeds. This is the perfect opportunity to seed save! Save some of those seeds for next year.

4. After you’ve scooped out the seeds and innards of the butternut squash, cut it into strips and then dice (into cubes).

And that’s it! You’re all set to cute up your remaining veggies and put this soup together.

Crockpot Butternut Squash Soup Recipe

This Crockpot butternut squash soup is a cozy, set-and-forget meal that’s perfect for fall and winter. Sweet butternut squash, carrots, onion, and garlic simmer together with warm spices until tender, then get blended into a smooth, creamy soup. A splash of coconut milk adds richness without heaviness, making this dish both comforting and nourishing. It’s naturally vegan, freezer-friendly, and versatile enough to serve as a starter for holiday dinners or a light main with crusty bread.

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Prep Time 15

Cook Time 5

Course Main Course

Cuisine American

Servings 6

Equipment

Crockpot / Slow Cooker
cutting board
Sharp Knife
Vegetable peeler
Measuring cups & spoons
Immersion blender or regular blender
Large spoon for stirring
Bowls for serving

Ingredients

1 large butternut squash peeled, seeded, and cut into 1-inch cubes — about 7-8 cups
1 medium onion diced
2 cloves garlic minced
1 large carrot chopped (adds sweetness & color)
½ teaspoon ground cinnamon
⅛ teaspoon ground nutmeg
Optional: ¼ teaspoon chili flakes for a little warmth
4 cups vegetable stock add more if needed to cover the squash
1 can 14 oz coconut milk, optional, for creaminess
Salt & black pepper to taste

Instructions

Peel, seed, and cube the squash. Dice onion and carrot, mince garlic.
Add squash, onion, carrot, garlic, spices (cinnamon, nutmeg, chili flakes if using), and vegetable stock to the crockpot.
Set to LOW for 4-5 hours or HIGH for 2-3 hours, until squash and carrots are tender.
Use an immersion blender directly in the pot until smooth; or carefully transfer to a blender in batches.
Stir in coconut milk if using. Adjust thickness — if it’s too thick, add a splash more stock.
Taste, adjust salt and pepper. Serve hot, garnished with fresh herbs (like parsley or thyme), a swirl of coconut milk, or toasted pumpkin seeds for texture.

Notes

Cook Time: 4-5 hours on LOW or 2-3 hours on HIGH

Keyword crockpot butternut squash soup

Variations & Tips

There are lots of different ways to eat this delicious soup. So here are a few things you can try:

Try roasting the squash, carrot, onion first to deepen their flavor before adding to the crockpot.
Swap part of the butternut squash with sweet potato or apple for a twist.
For a more savory version, add fresh sage or thyme instead of or alongside cinnamon/nutmeg.
Leave out the coconut milk for a lighter, lower-fat version; just blend and season well.
If you’re looking to thicken the soup, try the following:
- Cornstarch or Arrowroot Slurry
  To quickly thicken soup, whisk equal parts cornstarch or arrowroot powder with cold water until smooth. Slowly drizzle this mixture into your simmering soup, stirring as you go. Add gradually since the soup will continue to thicken as it cooks.
- Butter and Flour Paste (Beurre Manié)
  Another option is to blend softened butter and flour together to form a paste. Stir this paste directly into the hot soup. The butter helps distribute the flour evenly, preventing clumps while giving the soup a velvety texture.

Lastly, in my opinion, an immersion blender didn’t really give me the results that I wanted. I would use a blender to really blend up everything. But use what you have on hand in terms of equipment.

Serving Suggestions

This butternut squash soup in crock pot is delicious on its own or alongside grilled cheese, crusty bread, or a crisp autumn salad. It’s also perfect as a starter for Thanksgiving or paired with roasted fall veggies for a cozy vegetarian dinner.

This post was all about Crockpot Butternut Squash Soup.