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.
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