These easy Slow Cooker Blissful Butternut Squash Soup is dairy-free, vegan and Whole30 compliant. Made with butternut squash and creamy coconut milk.
This is the easiest, creamiest, yummiest Fall slow cooker soup recipe – perfect for all you butternut lovers out there! Using only a 6 ingredients and very minimal prep (no need to peel the squash), you will have yourself a creamy, dreamy winter squash soup to satisfy your soup loving soul. It’s also gluten-free and vegan which is great if you have dietary restrictions at home.
This soup was a huge hit at home yesterday! I had half the butternut and half the buttercup left over from the Roasted Winter Squash Medley recipe I posted this week, and decided to make a soup with it in the slow cooker. But it was early, and I was feeling lazy and didn’t feel like peeling it so as an experiment I did this in the slow cooker with the skins on much like you would if you roasted it in the oven. This was so EASY, the squash came off the skins with a spoon in minute once it was cooked!
I didn’t completely immerse the squash in broth, instead I just put 2 cups along with the shallots and turned it on 4 hours high. Then I added coconut milk and pureed it. Topped with a little more coconut milk and a pinch of nutmeg, this soup had us all swooning with every spoonful.
This is so good for you, and loaded with 9 grams of fiber! If you wish to use all butternut, that’s fine, just be sure to cut it in half before putting it in the pot. You can add more broth to thin it out if it’s too thick, I found this to be perfect. Here’s a few more Soup Recipes you may also enjoy!
And since so many are asking, although I have and love my Instant Pot, I still love my slow cooker! I have the 6 Quart Hamilton Beach Set ‘n Forget Programmable Slow Cooker (affil link). I love it because you can adjust the time you want it to cook, and it automatically turns to warm when it’s done. It also has a probe for meat that automatically shuts off when done. I hated my old crock pot, it burnt everything and my food had a weird taste. This slow cooker is so great, I actually own several!
Slow Cooker Blissful Butternut Squash Soup
Ingredients
- 16 oz 1/2 small butternut squash, halved, seeds removed
- 16 oz 1/2 buttercup or kobacha squash, 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
- pinch nutmeg
- optional garnish: drizzle coconut milk, chives, pepitas
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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I was so excited to try this soup and I made it as written , it is sooo bland.
I am so bummed – it looks delicious but really doesn’t have a lot of flavor.
I did a whole 3 lb butternut squash, peeled and cubed. Then I added 2 apples, cored, peeled, and cubed. Since there were more veggies, I added more broth and wound up using 4 cups. I prepped everything, put it in a regular stock pot, added cinnamon, nutmeg, a pinch of cloves, and a pinch pumpkin pie spice. I had to run an errand, so I let it sit for about an hour, then I simmered it on the stovetop for 45 minutes. Used my immersion blended to puree with the coconut milk. and sprinkled roasted pumpkin seeds on top. Rated a 4 just because I like bolder flavors, so this was a little bland for me as written.
I added some nutritional yeast for a bit of a cheesy flavour and used cashew milk as coconut milk is too high in fat – even the light ones
This was awesome! I used my instantpot. I used 3 10-ounce bags of frozen, cubed butternut squash and doubled the rest of the recipe. I didn’t have coconut milk, so I used ricotta that I wanted to get rid of (I think I could’ve used light sour cream, too). I had apples so I used those instead of pears and a regular onion instead of shallots. I pressure cooked it for 25 minutes then added ricotta and blended. Yumm!
Obviously I’m in the minority in my opinion on this recipe – I am usually a skinnytaste ambassador – I bought most of the cookbooks and have shared the online recipes and links countless times to friends. I search this site first when looking for a recipe because it never lets me down. Which is why I was surprised at how lackluster I found this recipe… I made it as written (exception being I used my IP instead of slow cooker) and just was underwhelmed. I even tried to zhuzsh it up by adding Apple like one of her cookbooks recommends, thought maybe some Greek yogurt would help, nope – so I’m trying to make it tolerable by adding pumpkin seeds and sour cream as a garnish. First time I wouldn’t recommend a Skinnytaste recipe. Maybe I got a bad squash. 😂. I can’t wait to try something else next week 🥰
made this with half butternut and half acorn squash. lighter in color and not as sweet, but very comforting.
Loved this soup so much. It tastes amazing and should be super easy. I think the only complaint I have would be that I cooked it in the crock pot with the skins on but found it very annoying to scoop the squash out of the skin so next time I will probably peel it and then cook the same.
Thanks Gina for a great recipe for this winter!
Hi, So using only 1/2 of each of the squashes?
Do you think you could use Oat Milk as an alterntative to coconut milk?
So excited to make this soup out of 2 butternut squashes I grew myself in my quarantine garden. I used 2 butternuts, a whole carton of chicken broth, and 2 shallots. Put a shake of Penzey’s Bouquet Garni before starting the slow cooker. After tasting it after blending, I wanted a little more sweetness and flavor, so I added 1/2 cup of pumpkin purée I had in the fridge, 1 tbsp of dark brown sugar, salt and pepper, more Bouquet Garni, a little extra nutmeg, and a shake of Penzey’s Sweet Curry. Oh and then served with crumbled bacon on top. Yessir!!!!
Can you freeze this soup?
This is excellent! I accidently forgot to put the shallots (onion in my case) and chicken broth in the slow cooker so I sautéed up a red onion and boiled that in with the stock and cooked squashed for about 15 minutes then added the coconut milk etc. and simmered for a while before pureeing it.
Could you use half and half or milk instead of coconut milk?
Made this soup
delicious and easy to make. I added a granny smith apple.
This soup was very good and very easy to make! It was pretty thick, so if you like thinner soups, you may want to add a little more broth. I also added 2 peeled, cored apples..
Delicious! So easy since I didn’t have to peel the squash!
This soup is so easy and delicious! I still use my slow cooker all the time and there’s just something about doing a small amount of prep in the morning for a big return at the end of the day. I’ve used small acorn squash with larger butternut squash the last few times and it’s so good.
I made mine using butternut squash chunks on slow cook for 4 hours in my instant pot but when I opened it looked all brown. Does that mean the squash was overcooked/gone bad?
I would love to make this recipe using frozen diced butternut squash. If that is possible, how much frozen squash would I need? The recipe sounds delicious!