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Slow Cooker Butternut Squash Soup

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The easiest, creamiest, 5-ingredient slow cooker butternut squash soup recipe! Perfect for all you butternut squash lovers out there with minimal prep.

These easy Slow Cooker Blissful Butternut Squash Soup is dairy-free, vegan and Whole30 compliant. Made with butternut squash and creamy coconut milk.

Slow Cooker Butternut Squash Soup

A bowl of butternut squash soup can be deeply comforting, especially during colder months, making it an ideal choice for a cozy meal. This is the easiest, slow cooker butternut squash soup recipe – perfect for all you butternut lovers out there! This soup recipe uses only 5 ingredients and very minimal prep, there’s no need to peel the squash! Since it’s made with canned coconut milk, it’s also dairy-free, gluten-free and vegan which is great if you have dietary restrictions at home. More butternut squash recipes you may also enjoy, Butternut Squash Soup with Pears and Butternut Squash Lentil Soup.

Why You’ll Love This Crock Pot Butternut Squash Soup

  • Simple to Make: With basic ingredients and a blender or immersion blender, you can make a creamy and delicious butternut squash soup without much hassle.
  • Just 5 ingredients – save time and money in the grocery store.
  • Cream and delicious! One of my favorite fall soup recipes!
  • Great for all dietary restrictions: This soup is weight watcher friendly, dairy-free, vegan, high in fiber, vegetarian and Whole30 compliant.
  • Anti-inflammatory: Butternut squash contains antioxidants and anti-inflammatory compounds, which can help reduce inflammation in the body.
  • Rich in Nutrients: Butternut squash is packed with a variety of essential vitamins and minerals. These include vitamin A (from beta-carotene), vitamin C, vitamin E, potassium, and magnesium, among others.

Ingredients

  • Vegetables: 1 small whole butternut squash, halved, seeded but not peeled)
  • Aromatics: 2 large shallots
  • Liquid: chicken or vegetable broth and light canned coconut milk, plus optional more for garnish
  • Spice: pinch of nutmeg
  • Garnish: chives, pepitas

(see exact measurements down below)

How To Make Slow Cooker Butternut Squash Soup

  1. Add squash, shallots and broth to the slow cooker, it’s fine if it’s not completely immersed in liquid.
  2. Cover and cook 4 hours high or 8 hours on high.
  3. Remove squash from skin and discard the peel.
  4. Stir in the canned coconut milk and nutmeg. Blend in a blender or using an immersion blender.
  5. Adjust the salt and pepper to taste and garnish with more coconut milk and chives, if desired.

Storage

The soup stores well, making it a great option for meal planning. You can freeze it in batches for up to 3 months and have a nutritious meal ready to go on busy days.

Slow Cooker Butternut Squash Soup

Variations

  • Swap butternut squash for kobacha squash or buttercup squash.
  • Add more broth to thin it out if it’s too thick.

Here’s a few more Soup Recipes you may also enjoy!

More Butternut Squash Recipes

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Slow Cooker Butternut Squash Soup Recipe

4.75 from 39 votes
2
Cals:152
Protein:3
Carbs:35
Fat:3
This is the easiest, 5-ingredients Slow Cooker Butternut Squash Soup recipe – perfect for all you butternut squash lovers out there!
Course: Soup
Cuisine: American
Slow Cooker Butternut Squash Soup
Prep: 15 minutes
Cook: 4 hours
Total: 4 hours 15 minutes
Yield: 4 servings
Serving Size: 1 1/4 cup

Equipment

Ingredients

  • 32 oz  butternut squash, from 1 small (halved, seeds removed but not peeled)
  • 2 large shallot, quartered
  • 2 cup chicken or vegetable broth, or 1-1/2 tbsp Better Bouillon w/water
  • 3/4 cup light coconut milk, plus optional more for garnish
  • pinch nutmeg
  • chives, pepitas, optional garnishes

Instructions

  • Place the squash, shallots and broth in the slow cooker.
  • Cook on low for 8 hours or high 4 hours, until soft and cooked through, a knife should easily be inserted.
  • Remove squash from skin and discard the peel.
  • Stir in coconut milk and nutmeg.
  • Blend in a blender or using an immersion blender.
  • Season to taste with salt and pepper and garnish with more coconut milk and chives, if desired.

Last Step:

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Nutrition

Serving: 1 1/4 cup, Calories: 152 kcal, Carbohydrates: 35 g, Protein: 3 g, Fat: 3 g, Saturated Fat: 1.5 g, Cholesterol: 2.5 mg, Sodium: 310 mg, Fiber: 8.5 g, Sugar: 1.5 g

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