Slow Cooker Butternut Squash Soup

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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 the 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 |

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 coconut milk
  • (optional garnishes: extra coconut milk and cayenne)


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

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

Slow Cooker Butternut Squash Soup |

Leave a Comment:


  1. Michelle — January 5, 2016 @ 5:53 pm (#)

    Just amazing. Perfect. I wish we had nutrient facts. I am strict on cals. But everything in here is really low. Even the canned coconut milk! I left out sage as its expensive in the winter. I do not eat any animal. This was spot on. Thank you!

    • Hayley @ Gimme Some Oven — January 6th, 2016 @ 11:15 am

      Thanks Michelle, we’re so glad you enjoyed this! :D So the reason we currently aren’t publishing nutrition facts on the site is the nutrition calculators available are not 100% accurate, and we never want to publish anything that might be misleading. However, a lot of our readers love the My Fitness Pal nutrition calculator, so feel free to try that for an estimate. We hope that helps!

  2. Alexa — January 6, 2016 @ 11:29 am (#)

    This recipe looks great! I have some frozen, diced butternut squash – can I use frozen instead of fresh?

    • Hayley @ Gimme Some Oven — January 6th, 2016 @ 1:00 pm

      Yes, you can use frozen, we hope you enjoy!

  3. Silvia — January 8, 2016 @ 8:13 am (#)

    Looks Delish!   Just got my organic box delivered, which of course included a squash, granny smith apples, carrots and onions.  Meant to be!  Can I use regular milk instead of coconut milk?  I really don’t feel like running to the store just for that.  Looking forward to making this!

    • Hayley @ Gimme Some Oven — January 8th, 2016 @ 9:19 am

      Thanks Silvia, we hope you enjoy! And yes, you can definitely use regular milk instead of coconut milk. :)

  4. Marjie — January 9, 2016 @ 8:51 am (#)

    My favorite soup! Just got an immersion blender for Christmas :) I do, however, have a problem I hope you can help me with. I put  ALL ingredients in crock pot and started it. I reread the receipe and noticed the coconut milk needed to be added after cooking :(.   Do you think I will have a successful outcome?

    • Hayley @ Gimme Some Oven — January 9th, 2016 @ 7:29 pm

      Hey Marjie! We honestly can’t say how it will turn out because we haven’t tried that before. :( Hopefully it will be okay – please let us know how everything turned out!

  5. Cat — January 10, 2016 @ 10:59 pm (#)

    Does it matter if you use unsweetened or sweetened coconut milk?

    • Hayley @ Gimme Some Oven — January 11th, 2016 @ 8:09 pm

      Hi Cat! You don’t want to use sweetened coconut milk (like coco lopez or coconut cream). Look for “unsweetened” and if it doesn’t specify, then it should be unsweetened. You should be able to find it in the Asian section of your grocery store’s International aisle (usually there’s a “Taste of Thai” brand, as well as a generic grocery store brand. We hope that makes sense!

  6. Laura — January 12, 2016 @ 11:04 am (#)

    I got ahead of myself and out the coconut milk in the crock pot in the beginning. Have I completely screwed it up? 😩

    • Hayley @ Gimme Some Oven — January 12th, 2016 @ 1:42 pm

      It might be okay! You might need to add some more liquid towards the end. Please let us know how it turned out!

  7. Barb — January 12, 2016 @ 9:54 pm (#)

    How many ounces of fresh diced squash would equal a squash, as in your recipe?

    • Hayley @ Gimme Some Oven — January 13th, 2016 @ 10:11 am

      Hi Barb, a medium-sized butternut squash should be between 1 and 2 pounds, so somewhere between 16 and 32 ounces.

  8. Barb — January 13, 2016 @ 12:29 pm (#)

    Thanks, Hayley!  Can’t wait to try it.  I know it’ll be yummy!!

    • Hayley @ Gimme Some Oven — January 13th, 2016 @ 12:48 pm

      Thanks Barb! This is actually Ali’s blog, and her recipe (I just help out). :) We hope you enjoy the soup!

  9. Cassie — January 13, 2016 @ 11:11 pm (#)

    Holy cow! Best soup ever! I used nonfat milk because I did not  have coconut milk, used beef bouillon  cups ( 2 in 2 cups of water) because no vegetable stock and had no carrots so used a green pepper. Still used the granny smith apple and all other ingredients. I dont think that you can really mess this up! Sooo good. Only complaint is wish it made more! Im going to double th squash next time. 

    • Hayley @ Gimme Some Oven — January 14th, 2016 @ 8:38 am

      Thanks Cassie, we’re happy you loved it! :D

  10. Karen mann — January 14, 2016 @ 10:27 am (#)

    I LOVE This soup!!!  Can you freeze the butternut squash soup?  If so, what’s the best way?  Thanks.  

    • Hayley @ Gimme Some Oven — January 14th, 2016 @ 8:42 pm

      Thanks Karen, we’re so glad to hear that! And yes, you can freeze this soup. Just freeze in a well-sealed tupperware container or in a freezer-safe ziploc bag (lay it on a flat surface, like a baking sheet).

  11. Claudine — January 21, 2016 @ 11:16 pm (#)

    I made this today for dinner for my husband and I. It was absolutely delicious! I will probably omit the cayenne pepper next time…either the cayenne became more concentrated as the soup cooked or I mismeasured (I eyeballed it). My husband does not like things too spicy. Other than that, it was really really good. Perfect flavors! I made a couple minor changes: I only had half an onion in the fridge, I only had a small Macintosh apple, so I also added a diced pear, I did not have fresh sage but found that a 1/2 tsp of ground sage was just fine, and lastly, I used Almond milk instead of coconut. It worked perfectly! 

    One last word: definitely let the soup cool a bit before blending. I’m a burn nurse and just two days ago I had a woman present to the burn unit with 2nd degree burns to her face from her blender building up too much steam from soup she was pureeing and it exploded. 

    Loved this recipe and can’t wait for leftovers tomorrow! I served it with homemade ciabatta croutons and a large tossed salad.

    • Hayley @ Gimme Some Oven — January 22nd, 2016 @ 1:28 pm

      Hi Claudine, thanks for sharing all of this with us — we’re so happy you and your husband enjoyed it! :) And oh my goodness, that poor woman – that’s so scary! Thanks for the reminder about cooling the soup before blending!

  12. Giselle Chandler — January 23, 2016 @ 4:49 pm (#)

    Jus finished  making this gr8 timing in this “cold” weather dwn in SC…..  can’t wait 2 taste it…..

    • Hayley @ Gimme Some Oven — January 24th, 2016 @ 10:12 am

      Awesome, we hope you love this Giselle! :)

  13. Elizabeth — January 24, 2016 @ 2:26 pm (#)

    I just made this soup lady night and found 1 onion is too much…it over powered the squash. To compensate I added 1 small container of heavy cream, 1/2 stick butter and additional pinches of cinnamon and nutmeg. Refrigerated overnight and just served today…awesome!

    • Hayley @ Gimme Some Oven — January 25th, 2016 @ 1:26 pm

      We’re sorry you found the onion overpowering Elizabeth, but we’re glad you were able to salvage it and still enjoy it! :)

  14. Lise — January 24, 2016 @ 4:54 pm (#)

    Hi, I am making this today for the 6th time and just want to thank you so much for posting it! I’ve served it to friends and family and have received rave reviews each time.  I’m looking forward to having it in a few hours. 
    Thank you! 

    • Hayley @ Gimme Some Oven — January 25th, 2016 @ 1:18 pm

      You’re so very welcome Lise, we’re happy you and your family love it! :)

  15. Maureen — January 25, 2016 @ 11:56 am (#)

    I was wondering if there is a nutritional guide for this soup!!!  Trying to figure how to put it into my eating program.  Many thanks, I love it!!

    • Hayley @ Gimme Some Oven — January 25th, 2016 @ 7:20 pm

      Hi Maureen! We’re sorry but we are unsure of the nutrition facts/amount of calories in this recipe. We currently are not publishing nutrition facts on the site, as the nutrition calculators available are not 100% accurate, and we never want to publish anything that might be misleading. However, a lot of our readers love the My Fitness Pal nutrition calculator, so feel free to try that for an estimate. We hope that helps!

  16. April — January 26, 2016 @ 1:01 pm (#)

    I just started my soup. Had to swap a few ingrediance. No sage so I used poultry seasoning . No nutmeg so I used pumpkin spice mix. I sure hope it turns out good.

    • Hayley @ Gimme Some Oven — January 27th, 2016 @ 3:30 pm

      We hope you enjoyed it April, let us know how it turned out!

  17. Tish — January 26, 2016 @ 2:12 pm (#)

    I made this last week and just made a double batch because the family loved it so much!  I didn’t use the sage and substituted red pepper flakes for the cayenne pepper since that’s what I had. I used one package of squash that was peeled and cleaned which made this recipe even easier. Love that is has apple and carrots in it, so nutritious. Topped it with roasted pumpkin seeds as another reviewer recommended. So good. Thanks for a great recipe!  

    • Hayley @ Gimme Some Oven — January 27th, 2016 @ 3:30 pm

      Thank you for sharing with us Tish, we’re so happy to hear you and your family enjoyed this! :)

  18. Smaeserena — January 26, 2016 @ 2:23 pm (#)

    Thank you so much for the Ted talks idea!  I’ve never posted a comment before, but felt I had to show my appreciation for your inspiration And yummy crock pot soup idea. Thanks again!

    • Hayley @ Gimme Some Oven — January 27th, 2016 @ 3:29 pm

      Thanks Shirley, we hope you enjoy this soup!

  19. Marsha Block — February 4, 2016 @ 10:06 am (#)

    Can you use Silk original coconut milk? I think it is somewhat sweetened.

    • Hayley @ Gimme Some Oven — February 4th, 2016 @ 10:14 am

      It won’t be quite as thick, but if you’re okay with that, then we say sure! :) We hope you enjoy!

  20. Haley — February 5, 2016 @ 9:34 pm (#)

    Just finished two bowls of this! So easy and so delicious!! I added a dolup of sour cream and cayenne pepper and it was perfect! 

    • Hayley @ Gimme Some Oven — February 8th, 2016 @ 7:45 am

      Thanks Haley — we’re so glad you enjoyed this! :)

  21. Dana b — February 18, 2016 @ 11:16 am (#)

    could this be ccoked on stove so it could be ready to eat sooner?

    • Hayley @ Gimme Some Oven — February 19th, 2016 @ 8:26 am

      Yes, definitely! We would suggest cutting your butternut squash in half and roasting it. Place the halves on a large baking sheet flesh side up. Drizzle with olive oil and season with salt and pepper. Roast 50 to 60 minutes, until squash is tender (check with a fork). While you are roasting your squash, you can sauté your other carrots, onion and apple (add your sage, cinnamon, nutmeg, and cayenne when you do this). Then add your garlic and sauté for another minute or so. Transfer to a blender, or use an immersion blender and puree. Carefully add your coconut milk as you puree, as well as your squash. Taste and add any more seasoning if you’d like. Enjoy!

  22. Ruth — February 19, 2016 @ 9:46 am (#)

    Just put this soup in the crockpot and I used light coconut milk. I’m an avid My Fitness Pal user so I entered the ingredients into the recipe calculator and it calculated 90 calories based on 6 servings. 

  23. Jan — February 27, 2016 @ 7:46 pm (#)

    This may be a silly question… the apple peeled?  Picture and directions do not show that. 

    • Hayley @ Gimme Some Oven — February 29th, 2016 @ 12:29 pm

      Hi Jan! The apple is not peeled (you can see the skin in the second photo). We just core and dice it. We hope you enjoy!

  24. Alexis P — February 27, 2016 @ 8:47 pm (#)

    Absolutely DELICIOUS. Loved it! Used my nutri-bullet at the end and it worked great! Thank you for the delicious recipe! 

    • Hayley @ Gimme Some Oven — February 29th, 2016 @ 12:30 pm

      Thanks Alexis — we’re so glad you enjoyed it! :)

  25. Britt Fleming — March 6, 2016 @ 1:33 pm (#)

    Wow….very good and super easy!  I made this to serve at a baby shower and I know it’s going to be a hit.  N

    Now to make a batch for myself.

    • Hayley @ Gimme Some Oven — March 7th, 2016 @ 3:18 pm

      Thanks Britt, we’re glad to hear that! :D

  26. Steph — March 22, 2016 @ 11:43 am (#)

    What a deliciously healthy and EASY recipe! This is going to become a winter staple in my household, especially since it requires absolutely no pre-cooking and just some basic peeling and chopping! Left it on the counter all day and the house smelled amazing when I returned home – perfect for a meatless Lenten Friday! I made a few swaps: I didn’t have coconut milk so I used 1%, and it still turned out creamy and delicious. I also added more like 4C of broth because I wanted to make a big batch – also added a bit more spice and seasoning to balance out the flavors (I also used dried sage). Will DEFINITELY make this one again! 

    • Hayley @ Gimme Some Oven — March 24th, 2016 @ 1:37 pm

      Thanks for sharing Steph — we’re so glad you enjoyed this! :D

  27. Rebeka — April 10, 2016 @ 10:05 pm (#)

    Hi! This recipe looks great and i plan on Making it tomorrow.  Is there a way I can use cream cheese instead of coconut milk? It’s just what I have in the house. 
    Thank you!

    • Hayley @ Gimme Some Oven — April 11th, 2016 @ 3:23 pm

      Thanks Rebeka — we hope you enjoy this! We haven’t tried cream cheese in this, but we think that should be fine!

  28. Priscila — June 10, 2016 @ 1:06 pm (#)

    I’m dying to make this soup for a get together tomorrow. I used to make a similar soup and lost the recipe but this one looks fantastic. Can you please tell me how many people it serves?

    • Hayley @ Gimme Some Oven — June 14th, 2016 @ 5:53 pm

      Hi Priscilla, this makes about 6-8 servings. We hope you enjoy!

  29. Wendy — June 23, 2016 @ 8:08 pm (#)

    Ive always wanted to try this recipe and since my daughter is on a soft food diet after having oral surgery I knew this would be very filling ( the chicken soup just wasn’t enough, this child is craving pizza) lol. Unfortunately I got really busy multitasking and even though I read the recipe first, I mistakingly added the whole can of sweetened coconut milk and it’s too sweet :(
    I am so disappointed after all the hard work. It’s very good but too sweet. The only thing I can think to do is make another batch w/o the coconut milk and blend the two batches together because there is No way I’m discarding it! What do you think, is there any other way to fix it?

    • Hayley @ Gimme Some Oven — June 23rd, 2016 @ 9:02 pm

      Oh no, we’re sorry about that Wendy! We think making another batch without the coconut milk and mixing the two together is probably your best bet for a save. We hope that helps!

  30. Wendy — June 26, 2016 @ 1:27 pm (#)

    Well Haley, I saved my too sweet batch with another w/o the milk and it’s perfect! 😋
    Now I have plenty to share.
    Next time I make it, I think I will add a sweet potato and a few TBSP of brown sugar and 3TBSP of the milk. Then I’ll serve it with crumbled bacon on top… yum.

  31. luana — August 26, 2016 @ 2:38 pm (#)

    Can I use chicken stock instead of vegetable stock

    • Hayley @ Gimme Some Oven — August 28th, 2016 @ 4:51 pm

      Yes, most definitely! We hope you enjoy! :)