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 |


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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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688 comments on “Slow Cooker Butternut Squash Soup”

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  1. If I could cook everything in my slow cooker I would, I love it that much. This soup looks absolutely fantastic. I’ve never had butternut squash before, but I keep reading great recipes like this one. I am going to try this over the weekend and see how it turns out. Thanks for sharing.

  2. Wine and Butternut squash soup? I definitely want to be part of your Thankmas!! Travelling at holidays can be so hard! But Butternut squash soup is my fav, and I LUHVE that you made this in the slow cooker! Pinned!

  3. Butternut Squash soup is one of my all time favorite fall foods. I love how your recipe includes the sweetness of the apple and the spiciness of the cayenne pepper, I bet the combination is magical! I love to eat my soup with a nice crusty baguette with melted Dubliner sharp cheddar on top. Because, why not? Can’t wait to try this slow cooker version!

  4. All of your soup recipes get me so excited! This reminds me of a time I attempted making butternut squash soup in a magic bullet. Microwaved it a little too much and the thing exploded EVERYWHERE! Glad to see a recipe that keeps me safe while cooking! :) 

  5. Love those flavors…and healthy too!!

  6. Everyone was excited about this recipe at Thanksmas (well, maybe Dad was a little less excited than the rest of us!). Thanks for the memories!

  7. This looks incredible and so comforting!  The color is divine :)

  8. Your family gathering sounds like it would have been very enjoyable – even as an outsider.  That is a wonderful tradition.

    I also like the idea of the butternut squash soup.  Very different from the one I made one time, a long time ago.  I may just have to try it.

  9. I’m in LOVE with this! Perfect for a cold day. And I bet it freezes well too. 

  10. This is the BEST tradition ever, I love it! Confession: I’ve never had butternut squash anything *insert hands over face monkey emoticon here* Pretty sure I’m missing out big time and I can’t think of a better starter recipe, thanks Ali!

  11. Love the addition of the granny smith!

  12. Hi Ali! I love and make butternut squash soup often. I even make it with cream, chilli powder and tortellini. But i never thought of putting an apple in the soup. It is such a new and fresh idea. Thank you very much! :)

  13. I love that you used coconut milk in this. I bet that just takes it to the next level!

  14. I LOVE butternut squash soup made with coconut milk. Definitely going to have to try adding a little cayenne next time.

  15. Thanksmas sounds awesome. And I can’t get over the Ted talks – that is hilarious! Butternut squash is a definite favorite of mine. Loving this :)

  16. Girl. Please do a video on your tooth brushing and barre-3 workout!! It’s so funny because I was doing leg lifts while brushing my teeth this morning thinking I should do them more often!

  17. I love this, what a gorgeous soup!

  18. I came, I made, I ate, I love

  19. This soup rocks! Easy to make & so tasty! Thanks for sharing the recipe. 

  20. Yum! I had planned on making my butternut squash soup soon but I may need to change it up and try yours. 

  21. Sounds like your convo’s around the Thanksgiving table are interesting with a group with diverse interests! Excited about this recipe because I got my own immersion blender for Christmas and now I can put it to work. 

  22. I made this yesterday and loved it! I might try a sweeter apple next time because I felt like there was a bit of a sour aftertaste. I don’t know if it was because of the sourness of the granny smith or if it was something else?

    • Thanks Allison! I’m sorry you found it a bit sour, and yes, you could definitely try a sweeter, more neutral-tasting apple. I bet a golden delicious would work well.

  23. I’ve been looking for delicious healthy things I can make and feed my 1 year old and things that will freeze well. I’m making this soup today (apple and all!) I’ve added a few more carrots because I had to use them up and I had no vegetable stock so had to make do with chicken.. Hope that doesn’t ruin it! Looking forward to trying this later, will tweet a pic! Thanks for this great recipe! Looks delicious! 

    • Thanks for sharing Ruby, I hope it’s a hit with you and your 1 year-old! Definitely let me know how it went! : )

  24. Thanks for the recipe! Made it today with 1 extra carrot and some red lentils. It’s yummy and my toddler couldn’t get enough : ) 

  25. I just made this for dinner for myself, and I ABSOLUTELY LOVE IT! It was so easy to make and the cayenne adds the perfect kick. I haven’t had a butternut squash soup this good in a long time. I keep eating it while I’m waiting for it to cool to be put away. SO GOOD!

  26. I doubled the recipe because I knew this would be good. So glad I did. The cayenne pepper added just a hint of heat. 
    Thank you for sharing #2carsonlove

  27. Ok….I know this is probably such a lame question, but how do you peel and dice the squash?  Do you roast it first?  I’ve only cooked squash once, for spaghetti squash, and it was a PAIN to cut.

    • Hey Carissa, not a lame question at all! Here’s a good peeling and cutting tutorial you might find helpful. And no need to roast the squash before cooking — it will have plenty of time to cook in the soup. Enjoy!

  28. Wow, this is really really good.  We love everything fall and this includes butternut squash so when I saw your slow cooker recipe I had to try it. Followed it exactly as you have it posted (in a 4qt slow cooker – round) and it turned out perfect. Thank you for a great recipe!

    • Thanks Emily, we’re happy you enjoyed it! And we love fall too, pretty excited right about now! :)

  29. Hi there,

    I just made this not realizing til after that I wasn’t supposed to put the coconut milk in the crockpot until after…will it still be o.k?

  30. Recipe looks so delicious and perfect for fall. I’m wondering if you had any suggestions for replacing the coconut milk. Unfortunately have someone who is a bit allergic and I was thinking cream as a replacement I was wondering if you think there might be something else that’s a bit more low fat?

    Thanks :)

    • Thank you Ella, we hope you enjoy this! And we’d recommend using half and half or whole milk.

  31. Wondering if you have ever doubled the recipe?  I would love to, but wondering if there would be enough room.  I think my slow cooker is the same size as yours.  Thanks!

    • Hi Lisa! I haven’t tried doubling the recipe, but don’t believe my crock pot is quite big enough. It would probably hold a double batch of the cooked soup, but the ingredients took up quite a bit of room. Still, you might be able to swing it if you dice things small. Enjoy! :)

  32. Made this today and it was delicious! Only recommendations:

    -I used veggie broth instead of stock, so I added the 2 cups initially but added more towards the end to make it soupier
    -I’d recommend less cayenne–a bit toooooo spicy for my taste (and you can always add more later if you need to!)
    -Serve with warm sourdough bread–it really complements the flavor and helps you scoop up the leftovers! 

    Overall it was outstanding–will definitely be making this again! Thanks for sharing!! 

    • Thanks for sharing Sarah, we’re glad you enjoyed it! That warm sourdough sounds just perfect too. :)

  33. Wondering what kind of coconut milk you recommend (canned or carton?)

  34. I really  to make this today but only have whole milk and almond milk. Would either of those work? 

    • Either would be fine, but whole milk would be ideal (it’ll be thicker and creamier). We hope you enjoy!

  35. This was delicious! Sweeter than anticipated, amazing what the apple adds. I made two versions, with and without the coconut milk. Without is perfect for Phase 1 of the Fast Metabolism diet. Thanks for sharing!

  36. Hi!  I stumbled on your recipe from Buzzfeed’s list of 17 butternut squash recipes.  I’m making your soup now and wanted to know…when you pour the 2 cups of stock into the crockpot, should you be able to see any of it or should the other ingredients come up much higher?  Thank you!

    • Hey Shaina! Totally depends on the size of your crock pot, but I couldn’t see much of my stock until the recipe started cooking. Enjoy!

  37. I made this soup with a more savory theme…left out the apples and spices. I cut the onion in half but it was still too much. The onion was overpowering. 

  38. Add some honey or agave in there fore a touch of sweetness!

    • Thanks for your tip Allie! Sometimes, depending on the size and sweetness of the squash, we’ve found you don’t need to add any sweetener, but totally adjust to your preference and the sweetness of your squash. :)

  39. Do you think you could change out the butterNUT squash for butterCUP squash? I’ve never had buttercup squash… wondering if it has same or similar taste. This soup was AMAZING with the butternut!

    • Hmmm that’s a good question Holly! We’re not 100% sure since we haven’t tried that ourselves, but we think they seem similar enough that it would probably work. We think you should give it a try and let us know how it turns out! We’re happy you liked it with the butternut squash. :)

  40. I am confused about the coconut milk. Is it the coconut milk in a can or a carton?

  41. I am planning to make this today, and I wanted to know if anyone has frozen the leftovers. I don’t usually cook with coconut milk, and I was wondering if it freezes well.

  42. I make a very similar soup with 5 ingredients, and I sometimes add red curry paste to give it a kick. The leftover soup makes a great base for risotto and curries too. 

  43. This was wonderful! Thank you for sharing the recipe.

  44. I made this but added ginger, pumpkin spice and paprika.  It was so delicious I made a second batch.  This soup is now my favorite.

  45. Made this soup yesterday and it was FABULOUS! Highly recommend this recipe you will not be disappointed!

  46. I’m making this today and was wondering what kind of coconut milk you used. Canned or do you use the carton milk in the refrideratored aisle?  Also, do you think cashew milk would work well?

  47. This soup looks delicious! I’m going to get the ingredients for it and try it soon. Just wondering if it’s necessary to roast the squash before putting it in crock pot. Thank you 

  48. Looks great! could I add some sweet potato? I only have a small butternut squash on hand…

  49. It’s in the crock pot now!! Smells so good!! Thanks for sharing this recipe. :-)

  50. Hi,  could you approximate the weight of squash you used ? Thanks!