Slow Cooker Butternut Squash Soup

Slow Cooker Butternut Squash Soup | gimmesomeoven.com

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 | gimmesomeoven.com

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 | gimmesomeoven.com

…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 | gimmesomeoven.com

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

Slow Cooker Butternut Squash Soup | gimmesomeoven.com

…then serve it up!

Slow Cooker Butternut Squash Soup | gimmesomeoven.com

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!

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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.

Ingredients:

  • 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)

Directions:

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).

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Slow Cooker Butternut Squash Soup | gimmesomeoven.com

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638 comments on “Slow Cooker Butternut Squash Soup”

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  1. I don’t have coconut milk…substitute?

    • 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. 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.

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

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

  5. 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 :)

  6. 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.

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

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

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

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

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

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

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

  13. Sounds like a great recipe!!!!
    How long could I leave this is in refrigerator? 

  14. Just made this for the second time – we had it at (Canadian) Thanksgiving and then again tonight because ever since then I have been thinking about this soup. I love it!! Both times I made it without cayenne so that my little kids will eat it. Last time I made it with duck stock and coconut cream so wondered if that was why it was so good, but this time made it with turkey stock and coconut milk, and again it is amazing! Butternut squash, sage and coconut seem to be one of my all time favourite combinations!

  15. I didn’t read and added the coconut milk along with the rest of the ingredients. Will that ruin the dish? 

  16. I’m going to make this a few days prior to serving, I won’t be using the coconut milk because we don’t care for it, and will instead use cream.  Should I add the cream prior to reheating on the day I serve it?

    • Hi Erica! The cream is better to add at the end, as dairy like that doesn’t hold up too well in the slow cooker if added too early (that’s why we use the coconut milk). We hope you enjoy!

  17. I just put this soup into the slow cooker but didn’t catch that the coconut milk goes in after the soup cooks and it’s now in with the rest of the ingredients cooking on low. Will it still work or have I botched it? Thanks!

  18. Do you have the Protein, Fat, and Carbohydrate for this Soup?

    • Hi Wendy! 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!

  19. Made this tonight as my husband and I needed to switch up our meals and I’ve previously found that I like butternut squash in soups (not on its own!). This was amazing. Used hot paprika in place of cayenne pepper. Tasted delicious, easy, cheap. Thanks!

  20. Can one use a 4 quart slow cooker for this or is that too small?

    • Hi Dan! We use a 6-qt slow cooker for this, so if you only have a 4, you’ll want to cut the recipe in half.

  21. I could not find coconut milk, and a website said you can you heavy whipping cream in place of coconut milk, and it’s really good

    • Hi Brianna! 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.

  22. I also did not have the fancy puree machine, so I used a hand blender… this is an easy meal that I can put on in the morning and go to classes, and come home to find it done. Two thumbs up.

  23. I made this in the Instapot. I added all the ingredients except the Coconut Milk and it only took 10 minutes once pressure was obtained. I added the coconut milk after I pressurecooked and used my immersion blender. I will say that if you have a sensitive palate, you might want to reduce the ground pepper and omit the cayenne and put it on the table for each person to use. This has a bit of a kick. A Taste of Thai has a small (like tomato paste) size (~6oz) can of Coconut milk that is perfect for recipes like this.

  24. Can you give the calorie count on this? How about carb count? Thank you

    • Hi Barb — 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!

  25. Love this recipe for the slow cooker and the flavours…but my soup always turns out much thicker than I would like. Any suggestions?

  26. What is the calorie count on this soup per serving?

    • Hi Laura! 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!

  27. Looks so good! Do you have to use coconut milk? Can you give a substitution?

    • Thanks, Lorraine! We use coconut milk because dairy like milk/cream/half and half doesn’t hold up too well in the slow cooker if added too early. We hope this helps and that you enjoy the soup!

  28. I don’t have fresh sage on hand – can I use dried?

    Thanks!

  29. Hi,
    Do you have nutrition info for a serving of this soup? Made it tonight, delicious. Although we will have to omit cayenne next time, too spicy for the kiddos!

    Thanks!

    Helen

    • Hi Helen! 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!

  30. This soup was wonderful! So easy to throw together. And then I gave it a turn in the Vita Mix. The coconut milk really pulls everything together!   And really… just a pinch of cinnamon and nutmeg is all you need.

  31. This soup is absolutely delicious. I did make a change though, accidentally. I misread and used an entire can of unsweetened coconut milk. Now I do it this way every time. I make this twice a month and feel sad that I probably won’t make it for a while once the warm weather is here to stay. I adore it. It is super easy to prepare and just so tasty. I love your site!

    • Thank you, Tracey — we’re so happy you enjoyed it, and that’s great that you enjoy it with the unsweetened coconut milk! :)

  32. This recipe is lovely. I added a little more sea salt, but other than that. Wonderful!

  33. I followed this recipe exactly with the only error being that I added the coconut milk into the crock pot along with the other ingredients and it turned out thoroughly disgusting..I’m scratching my head as to how this could have happened as all of the comments are so positive. It couldn’t possibly be the order in which the coconut milk was added…I even used a granny smith apple as opposed to another type. I was about to throw it out by my husband hates waste so he’s choking it down. So strange…

  34. I made this a 3 times and on all three occasions I didn’t expect people to finish it… But my oh my when people came back for seconds (and thirds) and discovered that it was all gone the disappointed looks on their faces…
    This recipe is my new best friend.

    Rating: 4.5
    • Thanks for sharing with us, Delicia — we’re so happy you love it! :)

  35. Hi guys, what a lovely recipe.

    Do you have the nutritional value for this recipe?

    • Thanks, Natalee, we hope you enjoy it! 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!

  36. I laterally love it soo yummy one of my favourite.

    Rating: 5