Slow Cooker Butternut Squash Soup

Slow Cooker Butternut Squash Soup |

Three months later, I’m finally getting around to posting this killer Slow Cooker Butternut Squash Soup that my mom made for us over Thanksgiving.

Actually, make that Thanksmas.  Because once we realized that everyone in our family was going to be traveling during December, we decided to combine our Thanksgiving and Christmas celebrations into one big holiday.  And with that, we set aside an evening for my favorite new family tradition of the decade — our “Ebright Talks”.

Modeled after the ever-popular TED Talks (of which, I should note, my dad was one of the earliest fans), we’ve started having one night over the holidays when everyone in the family gives a 10-minute presentation on the topic of their choosing.  Visual aids are encouraged, procrastination is expected, guests are welcome, and unabashed nerding out in your presentation is a must.

So what were our topics for this year?  Well, my brother-in-law kicked things off with a delicious presentation on Beer Tasting 101.  Mom gave us the pre-movie background info on Alan Turing and The Enigma Machine.  My sister (the art teacher) presented on Similarities in World Religions As Seen In Art & Architecture.  Dad taught us all about Innovations In Geothermal Heating.  Honorary sister, Dr. Erin, gave a mythbusters chat on flu shots.  And I gave an award-winning talk and made everyone demo my favorite form of healthy multitasking: Barre3-Inspired Toothbrushing Workouts.

Don’t you wish you were part of our family?  ;)

Needless to say, the presentations were made all the more lively with plenty of wine.  Plus, our delicious sustenance for the evening was a big hit — mom’s butternut squash soup.

Slow Cooker Butternut Squash Soup |

Needless to say, after a Thanksgiving weekend packed with food, food, and more food on the agenda, we were all ready for something a little lighter when it came time for our Ebright Talks evening.  So Mom suggested we make a butternut squash soup recipe that one of her friends had recently brought to a potluck.  And we were so glad — it was a total winner!

Well, I should note that the original recipe (for some reason) called for 1 full teaspoon of cayenne, which was a little much.  So I modified that when I made it again for a group of friends a few weeks ago.  Since I had a busy day, I also decided to just toss all of the ingredients in the crock pot and make a slow cooker version of this soup.  Double winner.

Simply throw some simple ingredients in a large slow cooker (including my favorite “secret” ingredient — a tart granny smith apple)…

Slow Cooker Butternut Squash Soup |

…then once the slow cooker has done its thing, puree it to smooth perfection using an immersion blender.  (Or a traditional blender.)

Slow Cooker Butternut Squash Soup |

Stir in some coconut milk to make it nice and creamy…

Slow Cooker Butternut Squash Soup |

…then serve it up!

Slow Cooker Butternut Squash Soup |

I served this swirled with some extra coconut milk and cayenne pepper sprinkled on top, so that my friends could control their level of spicy-ness.  But feel free to garnish it with whatever sounds good.

Bottom line, if you love butternut squash soup, bookmark this recipe because it’s guaranteed to be a keeper.  Plus, it’s naturally gluten-free and vegan, so it’s perfect to serve to a crowd.  Especially if you decide to host a nerdy night of “presentations” too.  (Which you totally should.  Just sayin’.)

Slow Cooker Butternut Squash Soup | gimmesomeoven.comEnjoy!

Slow Cooker Butternut Squash Soup

This slow cooker butternut soup is rich, creamy, and full of delicious butternut flavor. It's also naturally vegan and gluten-free.


  • 2 cups vegetable stock
  • 2 cloves garlic, peeled and minced
  • 1 carrot, peeled and diced
  • 1 Granny Smith apple, cored and diced
  • 1 medium (uncooked) butternut squash, peeled, seeded and diced
  • 1 sprig fresh sage
  • 1 white onion, diced
  • 1/2 teaspoon salt, or more to taste
  • 1/4 teaspoon freshly-ground black pepper, or more to taste
  • 1/8 teaspoon cayenne, or more to taste
  • pinch of ground cinnamon and nutmeg
  • 1/2 cup canned (unsweetened) coconut milk
  • optional garnishes: extra coconut milk and a sprinkle of cayenne pepper (or smoked paprika)


Add vegetable stock, garlic, carrot, apple, butternut squash, sage, onion, salt, pepper, cayenne, cinnamon and nutmeg to a large slow cooker.  Toss to combine.

Cook for 6-8 hours on low, or 3-4 hours on high, or until the squash is completely tender and mashes easily with a fork.  Remove and discard the sage.  Stir in the coconut milk.

Use an immersion blender to puree the soup until smooth.  (Or you can transfer the soup in two batches into a traditional blender, and puree until smooth, being very careful when working with the hot liquid.)  Taste, and season with additional salt, pepper and cayenne if needed.

Serve warm, with optional garnishes if desired.

*A medium-sized butternut squash should weigh around 2 lbs or so, or about 2 1/2 cups, (so you would need about 32 ounces if buying pre-cut butternut squash).

If you make this recipe, be sure to snap a photo and hashtag it #gimmesomeoven. I'd love to see what you cook!

This post contains affiliate links.

Slow Cooker Butternut Squash Soup |

Leave a Comment:


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  1. RK — November 13, 2016 @ 5:51 pm (#)

    I don’t have coconut milk…substitute?

    • Hayley @ Gimme Some Oven — November 18th, 2016 @ 2:06 pm

      You could try using evaporated milk if you have that. Unfortunately dairy (like heavy cream, milk, 1/2 and 1/2, etc.) doesn’t do well in the slow cooker if added too early, which is why we used coconut milk in this. You could definitely add some towards the end of cooking though! We hope this helps.

  2. Val L. — November 14, 2016 @ 10:10 am (#)

    Great soup! Next time I won’t add extra cayenne pepper, though. I could not fine ‘canned’ cocnut milk. Is that creamier than regular coconut milk in cartons? Thank you.

    • Hayley @ Gimme Some Oven — November 18th, 2016 @ 2:35 pm

      Thanks, Val — we’re glad you enjoyed it! Yes, the canned and carton varieties are pretty similar (the canned variety tends to be richer).

  3. Paula — November 14, 2016 @ 2:02 pm (#)

    Hi there! Would you mind sharing the stove-top cooking times?? Poor planning on my part, but I really want to try this tonight!

    • Hayley @ Gimme Some Oven — November 18th, 2016 @ 2:42 pm

      Hi Paula! We would start by sautéing your onion in a little olive oil, then after 5-10 minutes, add the carrot, apple, squash, garlic, and seasonings. Sauté for about 15 minutes or so, then add the vegetable stock and coconut milk, and bring to a simmer. Simmer until all of the veggies are tender. Puree the mixture in a blender or with an immersion blender. We hope you enjoy! :)

  4. Jenny B. — November 16, 2016 @ 12:58 am (#)

    I made this tonight and it came out wonderfully! I didn’t have any sage so I used fresh rosemary instead. Soooo good.

    • Hayley @ Gimme Some Oven — November 20th, 2016 @ 12:31 pm

      We’re so happy you enjoyed it, Jenny! :)

  5. Heather — November 16, 2016 @ 1:30 pm (#)

    Don’t normally leave reviews but this was a great recipe! Unfortunately didn’t have any apples so just put a bit of apple juice in and worked just fine- probably turns out a bit sweeter than the actual recipe.

    So easy and will definitely make again :)

    • Hayley @ Gimme Some Oven — November 21st, 2016 @ 8:10 pm

      We’re glad to hear you enjoyed this, Heather! :)

  6. Deb Watt — November 19, 2016 @ 5:04 am (#)

    This is an easy and healthy recipe but not sure it is on list of favourites. Not enough flavour and somewhat a grainy texture. I would try it again with a heavy cream and perhaps add curry paste.

    • Hayley @ Gimme Some Oven — November 21st, 2016 @ 7:18 pm

      We’re so glad you enjoy it, Deb, and we think heavy cream and/or curry paste would be delicious additions!

  7. Carolyn — November 19, 2016 @ 11:36 pm (#)

    Do you think it’s okay to freeze this soup?

    • Hayley @ Gimme Some Oven — November 21st, 2016 @ 5:17 pm

      Yes, this should freeze just fine. We hope you enjoy!

  8. Stacy — November 20, 2016 @ 9:06 am (#)

    I’m making this ahead for thanksgiving, so freezing it for a few days. Should I add the coconut milk now or later? Thanks!

    • Hayley @ Gimme Some Oven — November 27th, 2016 @ 8:30 pm

      Hi Stacy! We’re sorry we’re late to respond to your comment. But for the future, we think the coconut milk should freeze fine.

  9. Alison — November 23, 2016 @ 10:31 am (#)

    What do you think this would be like with frozen squash?  Would i just thaw it first?

    • Hayley @ Gimme Some Oven — November 23rd, 2016 @ 10:35 pm

      Yes, if you thaw it first, it should probably be fine. We hope you enjoy!

  10. Samantha — November 23, 2016 @ 1:22 pm (#)

    Hi! If I double  the recipe can this still be made in my 7qt slow cooker? 

    • Hayley @ Gimme Some Oven — November 23rd, 2016 @ 10:32 pm

      Hi Samantha! We actually used a 6-qt slow cooker for this, so we’re afraid doubling it in a 7-qt still wouldn’t be quite enough room. :(

  11. Jessica Gavin — November 23, 2016 @ 2:57 pm (#)

    I am all about the easy slow cooker meals lately and this butternut squash soup looks like the next recipe to try!

    • Hayley @ Gimme Some Oven — November 28th, 2016 @ 12:40 pm

      Thanks, Jessica — we hope you enjoy it!

  12. Helen S. — November 28, 2016 @ 6:00 pm (#)

    I made this recipe last week and was disappointed. Bland flavor even after adding more spices. Did not serve it for Thanksgiving as planned.

    • Hayley @ Gimme Some Oven — December 4th, 2016 @ 12:45 pm

      We’re sorry to hear you didn’t care for it, Helen!