Slow Cooker Butternut Squash Soup

This delicious butternut squash soup recipe is full of great flavor, quick and simple to prepare, and extra-easy when made in the slow cooker.  Also, here’s how to make this soup in the Instant Pot!  (This post contains affiliate links.)

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 Recipe | 1-Minute Video


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.

Slow Cooker Butternut Squash Soup |

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 |


5 / 5 (26 Reviews)
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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 smoked paprika (or cayenne)


  1. Add vegetable stock, garlic, carrot, apple, butternut squash, sage, onion, salt, pepper, cayenne, cinnamon and nutmeg to a small (4-quart) slow cooker or large (6-quart) slow cooker.  Toss to combine.
  2. 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.
  3. 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.
  4. Serve warm, with optional garnishes if desired.

*A medium-sized butternut squash should weigh around 3 pounds.

**Want to make this soup in the Instant Pot (pressure cooker)?  Here’s how!

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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 |

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689 comments on “Slow Cooker Butternut Squash Soup”

1 6 7 8
  1. OMG! This is THE.BEST! This has been added to my list of favorite soup recipes of all time! Shared with my readers too!

    Rating: 5
  2. Made this for meal prep this week. Peeled the apple, left out the onion and substituted pumpkin spice for nutmeg (because that is what I had :)). I also added a little ginger!! This soup is amazing and I cannot wait until Monday to get to eat it!!! I will def be making this again!!! I will probably double the recipe next time! Thank you!!

    Rating: 5
  3. Really delicious and easy to make!

    Rating: 5
  4. Came out delicious. I did make a couple adjustments with paprika instead of cayenne, added 1/4tsp ginger and no cinnamon. Probably used the equivalent of two carrots or 2 cups diced.

    Rating: 5
  5. Soooo good!! I made it exactly as stated and it came out amazing! I made it for Thanksgiving and everyone loved it. I did substitute paprika for cayenne pepper and it was fine. Can be a little peppery from the actual pepper, so use wisely if you do not like too much spice, but I liked the kick it had!!!

    Rating: 5
  6. Amazing!!!

    Rating: 5
  7. We love this soup especially at this time of the year. It is so delicious I can hardly wait for it to be done and then to serve it and get all the wonderful comments about the superb taste.

    Rating: 5
  8. I LOVE butternut squash soup but have never been able to make one at home that did the trick for me until I tried this one. PERFECT. I followed the recipe exactly and threw in some raw pepitas when reheating individual bowls. So, so good!! Going to make another batch this afternoon to freeze. Thank you!

    Rating: 5
  9. I’ve been making this soup for the last few years and I come back to it every fall! Best butternut squash soup ever! :)

    Rating: 5
  10. I have made this a few times. I had cut down on the garlic and increased the apple. Other than that it was a great recipe – easy to follow and tastes great.

    Rating: 4
  11. Used this as framework. Used a carton of Trader Joe’s organic vegetable stock (low sodium). Subbed a yam for the carrot. Didn’t have a granny smith so I used a honey crisp. Subbed ginger for the cinnamon and didn’t use the cayenne or coconut milk. It was fabulous! Healthy, easy and delicious!

    Rating: 5
  12. Delicious, used half the onion and easy on the garlic. Will make this again

    Rating: 5
  13. I have already made this twice and I am absolutely in love. An all time favorite for sure!

    Rating: 5