The easiest, creamiest, 5-ingredient slow cooker butternut squash soup recipe! Perfect for all you butternut squash lovers out there with minimal prep.
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
- Add squash, shallots and broth to the slow cooker, it’s fine if it’s not completely immersed in liquid.
- Cover and cook 4 hours high or 8 hours on high.
- Remove squash from skin and discard the peel.
- Stir in the canned coconut milk and nutmeg. Blend in a blender or using an immersion blender.
- 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.
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
- Butternut Squash Pasta
- Butternut Squash Mac and Cheese
- Roasted Seasoned Winter Squash Medley
- Maple Roasted Butternut Squash
- Air Fryer Butternut Squash
Slow Cooker Butternut Squash Soup Recipe
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.
Very good, I added a cinnamon stick and used my new immersion blender. It was a lil
Cold because added the coconut milk so turned in high for a bit to make hotter.
So easy! This is a great work snack. Good hot or cold.
It’s September so I make this soup just about every week. So easy, so healthy and I use a crock pot liner so easy clean up. I use 3/4 chicken broth and 1/4 onion broth. Plus, I add a delicate squash as well. Let the squash cool a little before scooping.
delicious every time!
Love this soup, though I do make some changes. First, I peel the squash before putting it in the slow cooker. I also add more shallots, garlic, cinnamon, vanilla, 2 small packets of monkfruit sweetener and a small sprinkle of red pepper flakes then also simmer it at the end with a couple sprigs of rosemary and a couple fresh sage leaves. I usually serve it with a salad and the Skinnytaste spinach ricotta quiche (that I sub slices of prosciutto to line the pan rather than crust).
I love this soup. Roasting it in the oven and scrapping the squash out is so much simpler/less time consuming than peeling it. I added a tad of tumeric and a touch of curry and skipped any form of milk.
Thanks😁
Is there a typo in the recipe serving size? How does 2 pounds of squash and 2 1/4 cups of liquid get to 1.25 cups for six people
Delicious recipe! The second time I made it I peeled the squash before cooking. Made it much easier. Served a dollop of lite sour cream on top.
This was delicious and so easy!!!
I had to add quite a bit of nutmeg,salt and pepper to give this flavor. That being done, it’s pretty good.
I wish I had read the comments beforehand, the soup is delicious but I would recommend peeling the squash beforehand or using pre cubed squash. Taking the peel off after it cooked was very time consuming. Otherwise the soup is very easy to make!
I accidentally put the coconut milk in the slow cooker with the broth and squash. Will it cook ok that way or should I start over?
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!
My favorite recipe! I make this every year when the weather begins to cool. I don’t have a crockpot, so I use my Dutch oven. I also add 1 whole yellow onion, chopped, 1 delicata squash, peeled, 1 can of coconut milk, 2 cups of homemade chicken stock, and a good handful of salt and fresh pepper. Delicious!
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!
I made this tonight and loved it! I normally do not like any kind of squash, but I’ve been trying to force myself to eat a wider array of veggies by making them in new (to me) ways. I used all butternut squash and added more like two punches of nutmeg. I followed the recipe for everything else. It was the perfect soup for a cold, winter-like day.
Gina is right! I entered the ingredients on the WW site and it came out to 5 points per serving, but when I “created a recipe” it was a wonderful 2 points pr serving (1 1/4 cups). Thank you Gina for a wonderful recipe and for being in the know!!!! 🙂
I accidentally added the coconut milk to the crockpot with everything else. Did I ruin it? Gina, your recipes are amazing! Thank you.
My family – including my 2-year-old – loved this. I made it with all butternut squash and full-fat coconut milk – so good!
I made this soup today and it is delicious! Tastes like Panera’s autumn squash soup for a lot fewer points. So good!
Sorry a little confused as to how much pumpkin to use. Half of two different pumpkins? If I were using one type of pumpkin it would just be a whole one, right?
Question: I have a friend (whom I feed a lot) who is deathly allergic to coconut. What could I substitute? Thank you.
could you use fat free half n half?
So easy and so yummy! I used half a butternut and half an acorn, and a small red onion. Turned out great!
Hi what’s the serving size for 152 calories. Is it really 11/4 cups aka 2.75 cups or is that a typo.?
Its 1 1/4 cups per person
One and 1/4 cup per person.
Oh boy did I have fun with this one. I felt it was a bit bland so I jazzed it up. I added Asian hot sauce, lime juice, a teaspoon of peanut butter, fresh chives and cilantro. Yummy 😋 I cannot wait to try in tomorrow after the flavors have married. 🤗
Oh, I might try that. I have to get coconut milk, though, but that is easy enough…yum. I made one recently no milk added some soy sauce and Chinese five-spice. It was good.
This soup is amazing! I made it several weeks ago. I used a whole butternut squash only. Cooked it on low (always better if time allows) for the time recommended. It was great. Missing a little something, so I added some cinnamon as I served it. Heats up well in the microwave. I froze a good portion of it. Took it out of the freezer this week. Defrosted very well. Heated up in micro very well. Again, added cinnamon after it was heated. FANTASTIC! This would work well to impress a group of dinner guests or to enjoy on a cold winter’s day. When I re heated it recently, I added some chicken I had in the fridge because I needed some protien. It paired very well! I can’t recommend this soup enough!
So I made this before and it came out awesome. This time I had more squash than the recipe called for so I added more chicken brothe but it came out a little more watery And less flavorful. I think I added tomorrow much broth. I still have squash left over is there anything I can do fix this ?
Thanks
I’m making this today so I added it as a food to my WW tracker (using Freestyle) and using the nutritional info you provide at the end of the recipe this WW calculator says this is 5 Freestyle points not 2. Just wondering what the difference is?
Hi Megan! The only accurate way to determine any recipe’s SmartPoints® value is to plug the ingredients into the recipe builder on the Weight Watchers website (Click on “My Foods,” select “Recipe,” and click “Create a recipe.”) which does not count fruits and vegetables in recipes in the calculations as they are now 0 points.
The SmartPoints® calculator isn’t meant for recipes and will often give you the wrong points (usually higher) because it’s counting the fruits and vegetables. So if you see a recipe with a SmartPoints® value that’s different from what the calculator tells you, now you know why
Gina,
You are such an inspiration! You have convinced me to eat butternut squash and actually enjoy it! I tried your butternut squash with chicken sausage & spinach over pasta earlier this fall and enjoyed it so much I decided to combine parts of that recipe with this soup to create a savory soup that was incredible! I used your method of slow cooking the squash and instead of coconut milk I blended in some fat free cream. I then added cooked, crumbled chicken assuage, a little sage and fresh spinach and let it all sit in the crock pot for another 30 minutes before serving. It was delicious!!! I enjoyed it so much I had the leftovers at 11am the next day; I couldn’t wait until noon for lunch! 🙂 Thank you so much for all that you do!
Does anyone know if this freezes well?? Loved this with some cayenne for a bit of added heat!
Freeze mine every time! Defrost perfectly, but I do add a little broth or coconut milk while stirring on the stove.
Just made this for the second time. It’s so ridiculously easy. I add a splash of maple syrup before blending.
can you make this on the stove top? if yes how long should you simmer the squash
The recipe was easy and it is delicious. I prefer to peel off the skins before I place in crockpot My whole family loves it I have made this many times.
Such a great recipe. I ended up doubling it since my butternut squash was so large but added only 3/4 cup of coconut milk. Would highly recommend!
Do you have any suggestions for making this in the Instant Pot? Would 20 minutes on high be appropriate?
Wow this came out perfect and so simple to make. Really good and low in calorie. This recipient is a keeper.
I read through the comments hoping to see this answered, but it wasn’t. My husband is allergic to coconut. I have FF milk. Will it be ok to use instead?
This looks amazing! Is there a way to do this recipe if you don’t have a slow cooker?
I can’t find buttercup or the Kobacha squash, what can I use instead? Also, I’d like to add some form of protein, what do you suggest? Some sort of smoked ham?
If you use chicken broth you will have plenty of protein. I’m vegetarian so I added some red lentils for protein. Very good and very filling.
Genius on the lentil idea. Just curious do you remember how much you added?
I’ve made this several times. Delicious and super easy! Make sure you wash the outside of your squash first. Works with any type of squash or pumpkin. I microwave my whole gourd for a few minutes to soften just a tiny bit and make them easier to cut in half. Not too much or they will explode!
IS it easy to cook if I don’t have a slow cooker or Instant Pot?
I’m no expert, but I’d bet you can cook it in a heavy covered pot on very low heat on the stove and it would work fine.
Is it 16 oz of each or half of a 16 oz of each?
Has anyone ever tried adding apples to this? Results? ?
I garnish it with roasted sunflower seeds
Is there an instant Pot conversion?
I place everything except the coconut milk in the IP. Cook high pressure for 6 minutes with quick release.
I made this quite a few times last autumn. It’s delicious and I even played around with all butternut vs. half butternut and half acorn squash. The second was my favorite. Looking forward to making more of this soon!
Thoughts on using pumpkin?
Do you drain off the chicken broth when you scoop out the squash or just add the coconut milk to the broth? The video wouldn’t play, so I couldn’t double check that way.
Easy to make and totally delicious.
I didn’t think about this until after I put the squash in the crockpot with the skin on, but did you wash your squash before putting it in? I didn’t and now I’m just thinking about the skin sitting in the chicken broth and all of he dirt and germs going into the soup lol
This was so delicious! I made a double batch and froze the leftovers. Everyone loved it – in fact so much that I am all out of leftovers and making it again. The perfect winter soup!
Great!
What kind of salad would pair nicely with this soup?
I’m a bit confused….do I include the stock and the shallots in the blender?
This is so amazing! I love it! I did it in the Instant Pot. 20 minutes pressure cook with a 15 minute natural release. The squash fell apart when I tried to take it out of the pot. It made it hard to remove all of the skin. Is that normal for squash, or do you think I cooked it too long? Thanks! P.S. Only change I made was to add red pepper – I love the kick!
Is the points Freestyle points? or the old points?
freesyle
Can you use 1% milk or rice milk, we don’t like coconut anything and am not s fan of almond milk.
It won’t be creamy, perhaps half and half cream would work
Delicious. I substituted the coconut milk with a can of cannellini beans and a cup of water. I rinsed the beans well and then purée’d with the squash. This provides additional fiber and protein and adds the creaminess. Will be freezing this in Mason jars (leaving an inch at top for expansion).
This is a must try!! Enjoy!
Is it ok to use water instead of chicken broth?
This was delicious! Didn’t have nutmeg, but went for a Thai style and added garlic, red curry paste, a little coriander, cumin and just a bit of red pepper flakes ????????
When I saw the coconut milk as an ingredient, I immediately thought of adding red curry paste and garlic. Maybe a squeeze of lime juice over the top? Yum! I love Thai food!
Blissful is an honest description – THIS SOUP IS ABSOLUTELY AMAZING! Tasty, sweet, creamy, and I’d never tried canned coconut milk before but now I know what I’ll be using to thicken up my coffee forever 😀 I’ll be honest, I was a little sketched out by the idea of cooking the squash with the skin on in the same broth that I would be eating. I washed the squash but I don’t know how dirty they are or if the little rough spots would end up in my soup and I was looking everywhere for someone to clarify if you use the same broth (I missed Gina’s comment last night in my haste smh. I did use the broth and the shallots when it was all said and done). Also, when I was scraping the flesh out, the skin kept falling apart so it took longer than I thought it would to get the meat without wasting too much of it. That being said….I had tried to peel squash for the first time as this recipe was cooking and I broke my peeler 🙁 so no complaints from me about the slow cooker method! So many wins for this novice chef. Thank you so much!!!!
Thank you Christine!
This soup is delicious! I made it last year for Thanksgiving. I just wish it was a little thicker. Any suggestions? Would using regular coconut milk instead of light coconut milk accomplish this? Thank you!
Regular coconut milk and a little less broth. Start by blending the squash flesh, nutmeg, coconut milk and shallots and then slowly add the broth until you get the desired consistency.
Absolutely love this soup! I have made it twice and plan to make it for my family at thanksgiving 🙂 How long does this soup last in the refrigerator? I forgot to freeze it and don’t want to throw it out 🙁
Great! At least 3 to 4 days!
Question: Can’t tell if I am supposed to discard the broth and shallots or use them, together with the coconut milk, in the puree.
Use them. 🙂
Didn’t even do crockpot, sautéed shallots in veg oil then added roasted squash and chicken broth. Simmered for 1hr, blended, then added coconut milk stirred for a while and put in frig till next day. Came out great.
Thanks. May add turmeric or chili flakes next time.
If I am using half of each squash what do you suggest doing with the other halves?
I have a delicata squash i need to use, do you think it will be okay to use that & butternut squash instead? Also would 1% milk be okay instead of the coconut milk? Thanks.
Seriously???? This soup is amazing! I keep thinking every Skinnytaste recipe I try is the best… until I try the next one. This soup is ridiculously easy. My store carries pre-cut, peeled butternut squash. It really could not be any easier. And it is delicious. Thank you, again Gina. This recipe is fantastic. I have a feeling we will be making this A LOT!
Yay!
I love this soup and want to try it in my Instant Pot. Can I cut the squashes in quarters with the skin on and cook, then remove skins ?
How long would you cook it for ?
Thank You
This recipe was very good. I would peel the squash before putting it in the slow cooker because it was a beast to scoop out later. A little thin, but that’s probably because it’s healthy. Not sure I’d make it again, but only because I have so many wonderful soup recipes – many from SkinnyTaste.
Does it call for 2 full shallots or 2 pieces of shallot? I bought 2 full shallots…
I was thinking the same thing when making this. Given it said quartered, I assumed it’s was referring to two whole individual pieces, not two entire shallots. Don’t known if that was correct. It is cooking now so guess will see how it comes out.
Oh my. So good. Finally found a use for the buttercup squash!
Do you put the squash back after removing the skin in the crock pot with the broth and onion and then add the coconut milk and purée?
Yes.
Gina I love all your recipes so much! The creamy zucchini soup is now a standard for me. Making this one today and I already know I will love it. Thank you from the bottom of my ❤, you make me want to cook again!
Diane from Baltimore
Making this now but only with butternut squash because I couldn’t find the others.
Hi Gina,
My family and I Love your recipes! I frequently see coconut milk as a main ingredient. Can you offer advice on best substitute for this? I am very allergic to coconut anything but have several soups of yours I want to try this fall.
Thanks, Ellen
Some light cream instead?
Loved this recipe! So easy & healthy. We have already made it twice in a week! Next time we are going to double the recipe.
I really liked the soup, would make again. Thanks for your recipes.
I was a little skeptical as I’ve been on a quest for great butternut squash soup for years. This is IT. I used all butternut,, followed directions exactly and found it delicious at the end. I wanted a little more kick so I added about a teaspoon of curry and it knocked it out of the park.. THANK YOU!
You’re welcome Kelly! Glad you enjoyed it!
I just made this tonight and it was absolutely delicious. My husband, who seemed hesitant at first, was licking his bowl. We accidentally ate it all and now don’t have leftovers so will have to make it again! I made exactly as said and added a little cinnamon as well. Thanks this was great!
So glad you both enjoyed it! Maybe double it next time?
Gina, I love your recipes and notice you and several commenters mention the Instant Pot. I know it’s an electric pressure cooker and everyone seems to love theirs. I had another brand electric pressure cooker but gave it away because it took so long to come to pressure, it didn’t seem like it saved time. Does the Instant Pot take a long time? Maybe I was easily intimidated by it, lol. Thanks…
Instructions are confusing. So really it is 32oz of squash?
It’s 2 pounds total
Does anyone have any tips for freezing this? Many thanks!!! 🙂
This freezes nicely. I use almond milk and you can’t freeze that, so I just added milk to the portion I wanted til it was the consistency I liked.
Could you freeze any leftovers?
Yes! It froze and thawed very well!
Made this for dinner tonight and it was such a hit! You could really taste the coconut and the seasoning was simple but perfect. Will definitely have to make this again!
Gina,
I just made this for lunch. I used a butternut squash and I added a sweet potato. It was excellent!
Gina,
I love your recipes and I’m a long time fan. THANK YOU. Now, on to my question.
I want to make this in my instant pot. How long do you recommend?
Regards, Karen
I’m guessing since I have not tried, I think it would be fine in 20 minutes.
Any suggestions on making this if you dont happen to have slow cooker or instant?
You can cook on the stove until tender. Maybe 1 hour low?
When I opened my can of coconut milk, there was a 2-3 inch layer of solid and then a liquid. Do we throw out the solid and use the liquid or vice versa OR is my can spoiled? I’m afraid to use it as I’ve never used coconut milk before.
That is correct, you should shake the can good before opening.
When I enter the nutrition info into WW for Smart Points I get 5….not 2. Big difference.
Could I use unsweetened soy milk? Family does not like coconut milk. Thanks!
I haven’t tested it this way, but I am sure it would be fine.
When I enter the nutrition facts into the WW app, the serving is showing up as 5 smart points instead of 2. Am I doing it wrong?
Yes you are. The only accurate way to determine any recipe’s SmartPoints® value is to plug the ingredients into the recipe builder on the Weight Watchers website (Click on “My Foods,” select “Recipe,” and click “Create a recipe.”) which does not count fruits and vegetables in recipes in the calculations as they are now 0 points.
The SmartPoints® calculator isn’t meant for recipes and will often give you the wrong points (usually higher) because it’s counting the fruits and vegetables. So if you see a recipe with a SmartPoints® value that’s different from what the calculator tells you, that is why.
This soup is OUTSTANDING!! Thank you so much!
We are making the butternut squash blissful soup and are trying to figure out when to put the pumpkin seeds in. Do we roast them? Cook them in the soup?
Thanks,
Nai
LOL. You don’t eat the seeds.
Pepitas on ingredient list are for garnish when you serve soup , if you want them. Don’t have to use tjough.
This is the best! I made it today. I added 1/8 tsp of nutmeg, 1/8 tsp of salt and pepper prior to immersion blending. So thick and creamy!
I love this soup. I’ve added just a touch of red pepper flakes and turmeric to the recipe to give it just a little kick, and it’s amazing. I’ve actually made it now, twice in the same week I loved it so much!
This was excellent! I wanted to provide feedback because I used my instant pot because I was low on time and it was a lifesaver. I used 2 pounds of precut butternut squash and basically followed your directions by putting it with the chicken broth and onion (didn’t have shallot) first. I put it on the soup function for 33 minutes. When it was done I let the steam out and added the coconut milk and nutmeg. I also added a bit of cinnamon. I used my immersion blender to mix it up and it was fantastic! Thank you!
Great!
Thank you for sharing this tip! I used this instant pot method and I am so happy with the results!
I was just going to ask about adapting this for the IP! Thank you!!
Thank you for providing the IP instructions! I shall give this one a try!
I used this tip and it worked great, too! Added a little chili powder to mine and it was delishhhh!
I’m making this right now and have a feeling I’ll want to double it next time. With that said, do you think it matters if the squash halves are stacked? I noticed in the photo you have yours with the skin side down. I have mine the other way. Just curious which way you’d layer them if you doubled it since the pieces will be too big to all rest on the bottom. Thanks!!
It doesn’t matter, either way will work.
This was awesome! I made it with all butternut & we loved it so much, that I’m making it again next week, but doubling it. I’m probably going to try it with pre-cut squash though to make it even easier.
instead of using 16oz. of buttercup or kobacha squash, can you just use butternut squash for the entire recipe?
Sure.
What is Kobacha squash? Could you use the whole butternut squash instead of half of each?
It is a type of winter squash. Sure, that should work fine.
I have a package of precut butternut squash in the fridge. Will this work? Do I need to adjust cook time?
Same time, that should work!
I have frozen cubed butternut squash from Costco. Same cooking time? Thanks
sure
Can you please tell me where to find the IP recipe? Thanks!!
I just put all of this in my crock pot and accidentally added the coconut milk to crock pot. I was rushing and didn’t read all of the instructions . Do you think that’s ok?
Won’t be the same but should still be ok to eat.
Going to try to make this tonight, but was wondering if can substitute green onions in place of the shallot since can’t find shallot at store, if can substitute how much of green onions to use?
Thank you
What would you serve with this? I would love it on it’s own but my husband would need something else.
I’m pairing it with cranberry-chicken-salad sandwiches on flaky croissants 😉
What about adding shrimp to it… maybe blackened shrimp with arugula salad
This soup was so incredibly easy to make. My husband loved it and he doesn’t usually eat butternut squash. It was very tasty, he said it was one of the best soups I ever made! Thanks Gina
I forgot to mention I added a little ground cinnamon
Do you think this could work with almond milk in place of the coconut milk? (Dairy sensitivity)
It should.
I used heavy whipping cream, whole or 2% should also be ok.
I substituted almond milk and it was awesome!
Coconut is not dairy – it is plant based. 🙂
I love butternut squash soup and make it frequently when the squash is in season. When you cook it in a slow cooker, does it end up with the sweet, roasty flovor it has when it is halved and roasted in the oven? No broth, cut side down with just a little oil, then scooped out of the skin and “made soup” in a pot on the top of the stove with all the other ingredients–takes a little more work, but in my estimation, it has a deeper, richer flavor. I garnish it with thinned (with milk) greek yogurt (or creme fraische) and a sprinkle of crispy bacon. Probably not WW, but yummy! Sometimes I add an apple, peeled . . so many possibilities! I’ll try your recipe and see if I can get the roasted flavor in the squash . Hmm . . . maybe a little oil/butter/cooking spray in the bottom of the slow cooker and less broth . . . cut side down, to caramelize the onions and squash . . . Thank you for the idea!
Apple is great too, try it!
Tried this today and it was delicious. I used one medium butternut squash, and one medium Acorn squash, because I could not find a Buttercup. I also could not find shallots, so I used and onion. My only issue at all was that I had a hard time scooping out the squash! It was so soft, It broke apart in the pot and hard to lift out to work with. Any tips on how this could be easier? Not a deal breaker, just time consuming.
I will be making this at my new daughter in law”s luncheon, next week! Thanks Gina!
Thanks for the amazing recipe! Can I substitute the buttercup or kobacha squash for a different kind of squash? If so, what would you recommend. Stores around town do not seem to carry either one of these specific varieties of squash. I look forward to your response! Thanks again!
Sure I mentioned in the recipe you can use all butternut types.
This sounds delicious, I can’t wait to make it tomorrow. I was just wondering about the calorie count though. In the recipie section it says 152 but in the photo toward the bottom it says 172. I know it’s not a huge difference but I was curious.
it’s 152
I made the Butternut squash soup and it was wonderful. My husband and I loved it. Reheats well and is just as good the next day. I have already bought the ingredients to make a double batch this weekend when my kids and grandkids are home. Thanks Gina for all the good recipes and making it easy and fun to stay on the Weight Watchers plan…
Can you add sweet potatoes to this if you don’t have the buttercup squash?
This recipe was a huge hit with my husband! I personally would have spiced it a bit more, but overall one of the better Butternut Squash Soup recipes that I’ve made so far.
I had some leftover soup after making this and decided to use it to make risotto for dinner a day later.
I added 1 tsp of curry powder, 1tsp of sage and 2 cups of Veggie Broth, 1 cup of water and stirred continuously for about a half hour.
It was so good that I had to share this with you.
I don’t have a crock pot. How can I make this without a crockpot? It looks so delicious! If I want to add protein what would you suggest?
A regular pot on low would work until tender, add a little more liquid.
Delicious… I add some chestnuts . And some bacon on the top.
I made this tonight and it’s easy and delicious! So creamy yet healthy. Love what you’re doing Gina. Keep the great recipes coming!
I make butternut squash soup every fall, but this was the best. Partly because I could put it in a crockpot and walk away until I was ready, but also because it ended up with a glossy, silky finish I’ve never seen on my butternut soups before, and absolutely no lumps. Thanks for the recipe.
How much onion should I use to replace shallots?
Same amount as called for the shallots.
When I plug this into the ww calculator it’s actually 5 smart points. Am I calculating incorrectly?
I saw that some people said to put it into the recipe calculator but wanted to at least ask if 2 smart points is accurate before I do that. Or maybe I’m totally confused. Thanks!
Yes use the recipe builder for accurate smart points! Remember veggies are 0 but the calculator will say otherwise.
The only accurate way to determine any recipe’s SmartPoints® value is to plug the ingredients into the recipe builder on the Weight Watchers website (Click on “My Foods,” select “Recipe,” and click “Create a recipe.”) which does not count fruits and vegetables in recipes in the calculations as they are now 0 points.
The SmartPoints® calculator isn’t meant for recipes and will often give you the wrong points (usually higher). So if you see a recipe with a SmartPoints® value that’s different from what the calculator tells you, now you know why! Test it out for yourself! 🙂
I’m so excited to try this- it looks delicious, as all of your recipes are! My boyfriend is a BIG eater so I know this wouldn’t be satisfying for him, so I plan on doing it as a side… What do you suggest as a dish that would be a good compliment for this soup? Thanks!!
I love soup and a sandwich!
This soup was so easy to make and absolutely delicious! A hit with our family of 6! I will definitely make this again!!
I just put the nutritional values in my WW tracker and the points plus value is not 2. The SP points is 5. I would suggest you update that info because it can make a difference for us pointing.
The only accurate way to determine any recipe’s SmartPoints® value is to plug the ingredients into the recipe builder on the Weight Watchers website (Click on “My Foods,” select “Recipe,” and click “Create a recipe.”) which does not count fruits and vegetables in recipes in the calculations as they are now 0 points.
The SmartPoints® calculator isn’t meant for recipes and will often give you the wrong points (usually higher). So if you see a recipe with a SmartPoints® value that’s different from what the calculator tells you, test it out for yourself and you will see!
Could this be made in the Instant Pot?
Yes!!
Thanks! Any thoughts on how to make it using the pressure cooker setting and not slow cook?
Sure, I would use the Soup button, or about 25 minutes high pressure.
Can this be adapted for the Instant Pot?
Sure use the soup button
Can I use red Kuri squash? Getting that in CSA this week and wondering if that would work. Thanks!
Sure!
Gina, I have been following your site for a while. Thank you so much for the work that you do. Because of your recipes I have lost 25 lbs and on my way to a healthier life style. Last night I made this soup. It was delicious! I garnished it with lite half and half, slivered almonds, and cinnamon! I even eat it for lunch. I live close to a farmers market and have really been excited on Saturdays to go and find new things to try. I am no longer afraid to cook egg plant or brussel sprouts.
Congrats on your journey! Keep up the great work! Have no fear!!
I *never* leave comments on recipes, but this is one of the best soups I’ve ever made with kabocha squash and I love it. Oh my gosh so good!
Thank you!
We added roasted poblano peppers and they really kicked it up a notch in flavor! Such a tasty soup just following the recipe as well.
Sounds good!
I went to the farmers market and picked up the Kobacha squash for half the recipe because I thought it was the exact same thing as the buttercup squash. Will the soup still be ok or will this change affect the flavor?
So excited to try it!
Should be great!
Using cut and cubed squash from the store should work in the slow cooker too right??
Hi Gina, Just bought your cookbook and am trying out recipes. I'm a WW too. I have a question. Is the nutrition information for the Slow Cooker Butternut Squash soup correct. When I figure Smart Points on what is there, I get 5 SP. Please advise
Ive made this recipe 3 times so far and just got ingredients for another batch. Absolutely delicious. I have made it with a whole butternut squash (halved) and half an acorn squash; half of both, and the last time I doubled it with the whole butternut and acorn squash as I didn't think I would get around to using them up before they went bad. Also mad with onions instead of shallots as well as with the shallots. So simple and yet each time it turns out just as delicious. Easiest recipe! Thank you Gina!!
I asked a WW coach and she said anything blended, pureed, etc would need to have the box checked at the bottom of the WW Recipe Builder… did you do that? I'm not sure I want to follow that advice – it really makes the point value skyrocket!!!
I used a whole butternut squash in place of two squash halves and it was pretty good. It heated up nicely and I served it with pepitas. May add some cayenne next time to give it a little kick.
This recipe was great- i left out the nutmeg because i like it a little sweeter- what could i add to sweeten it a little bit more? Thanks
I can't seem to find buttercup or kobacha squash. Would acorn squash work instead?
Do you think this would freeze okay?
Will skim milk be acceptable in place of coconut milk?
Hi Gina, Using the new Smartpoints Calculator and the stats you posted above, I get 5 Smartpoints per serving, not 2. What am I doing differently? How did you arrive at 2? Do I need to plug into the recipe builder instead of the calculator?
Yep, went in with the new SmartPoints recipe builder and entered everything as listed and got 2 SPs per serving. Odd that the "nutrition stats" and the recipe builder would differ so much, but I know it's all those 0-point veggies! Excited to try this one! Thanks. And I loved the idea someone posted above about adding a little Thai curry paste. Great thinking.
I had the same confusion. Thanks for plugging it into the recipe builder and double checking!
Yum. Another winner, Gina! I just made this for lunch. Because I was impatient and didn't want to wait for a slow cooker, I roasted the squash this morning and then quickly made the soup on the stove with an immersion blender. I swapped the nutmeg for cayenne and used a whole butternut squash instead of half of two squashes. It doesn't take coconut-ty at all, just rich and creamy. My new go-to butternut squash soup recipe!
Doesn't *taste* coconut-ty
Can you substitute the coconut milk for unsweetened almond milk?
Ok so i just did this soup but fast tracked it, in that I used a slow cooker but one that has teflon and was able to get it boiling it on the stove with all the ingredients. Once the squash was tender, I removed it and put in on my slow cooker griddle and continued to cook it. I let it simmer while taking out pieces to peel the skin. I just couldn't wait the entire 8 hours ( he he he ) as it looked so yummy. Thanks for this recipe. I can't wait to try it. It's still cooking in the slow cooker but I won't have to wait 8 hrs…he he he. Thanks again Gina.!
I made this last week and it was the best soup I have ever had. I used just butternut (that was what was on hand). I'm making it again today because I immediately started missing it the minute it was gone. Delicious and oh so easy to make, thank you!
My husband and I loved this. I gave it to several friends at work too. I loved it with pumpkin seeds and extra coconut milk.
This is good with the help of some seasoning at the end. I added a generous amount of salt and pepper, along with a dash of cayenne pepper and a splash of apple cider. It doesn't make very much, so next time I'll double the recipe for sure. Thanks Gina!
PS: I should add she will not eat anything with canned soup so thank you for teaching me how to make creamed whatever soup from scratch. That has been a bonus.
I had to learn how to cook after my wife was diagnosed with cancer. Her appetite trigger is shot so I try to find enticing recipes for her and help her gain weight, or at least not lose weight. She loves and appreciates all your recipes. I like that they are simple to prepare for a previous non cook. I just change low for full fat in every recipe and follow the directions otherwise. Thanks for the help. PS: she loves soup, so I invested in a crock pot I found at a garage sale. It's old and small but works just fine. I make soup for her every other day as sometimes it's all she can eat, so thank you for so many easy and good recipes.
So glad she enjoys them!
Is there any easy way to peel the skin after the crock pot.
This recipe was suspiciously simple but, without a doubt, the best butternut squash soup I've ever had. I used Better Than Bouillon's "No Chicken" vegetarian chicken broth and regular coconut milk. I cooked it for less time because the skin was falling apart.. next time I'll forego the mess and use store bought cubes instead. Can't wait to make this a million different ways, it's perfection!
I used a whole acorn squash, half of a butternut, and probably about half of sweet potato. I added two tablespoons of red curry paste and omitted nutmeg. I also used half of an onion instead of shallots. Turned out great, Yum!!
I have unsweetened coconut milk… Will that work?
Yes, I believe thats what she means just the "lite" one but regular would work the same
Wow! So yummy! I made it in my pressure cooker and added some garlic cloves to the process, as well as some Garam Marsala at the end. So wonderful and tummy warming!! Love your site!!
This is one of my favourite soups! Tastes amazing with so many different flavourings; nutmeg + cream, Thai chilli paste + ginger + coconut milk, curry powder + coconut milk etc etc. My only query is that the points calculation is wrong. All you're pointing is the coconut milk as all the other ingredients would be 0points+ So it should be closer to 1points+ than 4.
I've already made this twice in the last week. OMG so gooooood.
My family loves it.
Just made this and it turned out so great! Love the simplicity of this recipe, and that it's in the crock pot. I used 1 delicata squash (because I already had it) and 1 kabocha squash. I also added in some tarragon and red pepper. So good!
Hi Gina. I have cubed butternut squash (no skin) that I froze for later use. How much would you use in place of your 16 oz. above? If I cannot find buttercup squash or kobacha, what do you suggest? Thanks.
Just an FYI I used only butternut squash tonight (wanted to use up what I had) and doubled the recipe.
It was amazing.
Can you use acorn squash instead of buttercup?
I tried this & loved it, I used onion also added more broth. The next time I make it I will add carrot, garlic powder, ginger.
I made it in a Dutch oven yesterday and it was delicious. I did roast the vegetables first, so the cooking/simmer time was minimal, but you could let the veggies simmer in the broth until tender then proceed. I did have to add more broth as it was a little too thick for my taste.
Yes, if you make it in a pot you should use more broth.
Hi, can you make this recipe in a Dutch oven, as well? How do the instructions change?
If you make it in a pot you should use more broth. Roast the squash until tender in a 350F oven. Simmer the broth, I would use more and the shallot, then proceed with pureeing it as described in the recipe.
Can't wait to try this. Is the soup cold after pureeing the ingredients? If so, do you reheat the soup before serving it? Or is it good cold too? Please advise.
No but you can leave it on warm until ready to eat.
Gina, I appreciate so very much your recipes that use the crockpot! Please keep adding more, they are a lifesaver for my family. Thanks for this site, it has changed the way my family eats for the better!
Will do Anne!
You guys are over-thinking it. I made this with pureed butternut that was in my freezer left over from Spaghetti and creamy butternut leek sauce, and a left over cut up butternut from my freezer – left over from butternut squash and black bean enchiladas. I put it in the crock pot in the morning and at dinner time I threw it in my ninja – perfect!! I used curry instead of nutmeg – fantastic soup!! Thanks Gina for the GREAT recipes!!
Love it!!
Thanks for another great recipe, Gina! Quick question – if I use butternut squash that is already cut-up, how would that change the recipe/ time in the crock pot?
All the same, just skip the peeling.
I made this soup too and couldn't believe how delicious it turned out! Thank you! Just one question: can you freeze the soup?
I think it would freeze great!
I used the technique, but went for a curry flavour instead using red curry paste, coriander and cumin. Worked really well – especially with the coconut milk!
Love that idea, as I am more of a savory kind of gal. Would you mind sharing how much of each spice you used?
Yum!
This soup came out awesome!! So delicious and easy. Loved using the crock pot. Already have the left over squash prepped to make the roasted squash recipe later in the week. Thank you for all of your delicious www friendly recipes! You make it easy to loose weight and enjoy it!! Also the fact that you don't have 80000 ingredients in your recipe is great. Please don't ever stop ��
Thanks Diane!
Looks yummy. I am going to make this today.
made this soup yesterday and it is amazing. I am astounded how easy it was. I have so many recipes for butternut squash soup that are so much more complicated.This is my new "go to" recipe for bnut squash soup. And cooking the squash in the crockpot….genius!
I know, I wanted to keep it simple. Glad I did! : )
Looks yummy. I am going to make this today.
Do you use the broth and shallots from the crockpot after the squash is cooked?
Yes puree all of it.
I made this in the oven and loved it — thanks so much for this recipe!
Question on the points — WW is telling me 3/4 cup of light coconut milk is 3 points. With the squash, broth (water and bouillon) and shallot being the only other ingredients — and all zero points — how does this become 4 points per serving? Thank you!
Did you add this into recipe builder?
When I just did this on my calculator, the entire thing is 3 points. In the recipe builder, it adds 2 points making the entire thing 5 points. Either way, it seems like what you've created is an extra amazing value — you could eat this entire pot for 3-5 points! It does seem that 4 PP per serving is actually high. Thanks for this great recipe!
I put it in the WW recipe builder online and got 4 PP per serving as indicated. It was 15 points for the entire recipe.
I must be confused! I don't understand how that could be the case — the only ingredient that has points at all is the light coconut milk, which I'm getting is 3 PP for the entire 3/4 cup. What am I doing wrong?
It's "weight watcher math" sometimes it just doesn't make sense. Eat the soup and enjoy! Either way it's a healthy choice. Items that are "free" alone often turn into points when you use them in a recipe
Certain items are "free" alone, but not free when combined. So when you mix the squash, shallots and broth's calories are used to determine the points of the full dish.
Did you blend in all the broth the squash is cooked in or only part of it? Thanks!
All of it!
Lovely! Can't wait to try it. I can see a lot of options to switch it up too. Thank you yet again 🙂
what could you use in place of coconut?
half & half
Thank you Gina! I'm looking forward to this for dinner tomorrow – anything in the crockpot is always helpful. I love the Sunday meal planner articles too.
This is delicious! I used a whole butternut squash and a few sweet potatoes and it is yummy ��
Gina, I've been a fan for years and this soup is just another great example of why. How do you generally serve this, as a meal in itself or as an appetizer? Is it filling enough for a man for dinner or should I plan to have something with it? I always enjoy your "go-with" suggestions!
I found this very filling as a meal.
One serving has 35 carbs, so maybe a salad with it or a protein and low carb vegs.
Do you leave the skin on the butternut squash as well, or just the buttercup? Sorry for another ignorant question.
I was wondering that as well.
Take the skin off both squash after it has cooked in the crockpot.
What can I substitute for coconut milk? My family doesn't like coconut.
fat free half and half
I love anything in the crockpot and butternut squash is one of my fall favorites. This looks so good!
Could I substitute sweet potato for the buttercup? Would I use a 16 oz potato?
This looks fantastic!! Butternut squash is my all time favorite!! And, it's soup people…it's not that confusing…measurements, etc do not have to be exact. Thank you, Gina, for sharing your delicious recipes with us!!
Hi Gina! Is this a soup that you think would taste okay after freezing? Would love to make a double batch and save for the weeks to come if it tastes okay after freezing it!
Sure I think it would freeze fine! I only wonder if you can fit double in the slow cooker. I used a 6-quart.
Easily fits 1-1/2x's amount in a 6 qt. much more might be problamtic..
Hi Gina, Looks delicious! Fall is always a great time for squash – whether it be in a soup or as a pasta or however else you can incorporate it. Do you suggest using both types of squash or would I be able to get away with just the one? I can't wait to try out this recipe!
I loved the combination because it made it slightly less sweet, but it would be great using only butternut.
I am a little confused with how much squash you put in ? You have 16 ounces then next to it, 1/2. So is it a total of 16 oz. (total of the 2 types of squash) or 32 ounces (of the 2 different types of squash)? Sounds delicious – thinking of making it for Thanksgiving.
16 oz of butternut squash which is about one half of a small one and 16 oz of buttercup squash which is about one half of a small one.
I love the color – many butternut soups have a mustard color. Want to try this soon.
This looks delicious! I'll be heading to the store to get some squash soon!
one word : fabulous
I suppose you could use pumpkin too. Whatever you like.
Sure, I liked the combo! One is sweeter than the other.
Hi Gina – I really want to try this but I think there are some typos or at least the language on this particular post is really confusing to me. What squashes are we using? Is pumpkin in here?
Also, it seems like the only benefit of the crockpot here is to not use the oven? What is the benefits/ differences between putting the squashes in the crockpot for 8 hours versus just in the oven for 45 minutes like usual roasting? I am happy to do either – just trying to understand!
The oven would be great too! But for people who don't have time, the crock pot is great to start before you leave the house, then finish when you're home.
Also, I used butternut and buttercup which is similar to kobacha pumpkin. You can use all butternut if you wish. I mentioned it all above in the story.
can i use a different milk or half and half? im allergic to coconut
Sure, half and half would be great.
You could try kefir and it would be healthier than half and half.
I'm confused. You have butternut squash listed twice in the Ingredients. And in the first paragraph you mention pumpkin and onion but neither are listed in the Ingredients. ?
One is butternut and one is buttercup – they're a bit different. Shallots are like onions in flavor, just a bit more mild. I'm going to guess that she meant shallots? I'm excited to try this – squash is my favorite fall food!
Buttercup looks like a pumpkin, or you could use pumpkin in it's place. I didn't mention it twice, as I mention in the story along with photos, I used half of both leftover from another recipe.
Do you blend the shallot as well?
Yes!