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:


1 2 3 7
  1. Olivia Bathgate — February 9, 2015 @ 7:46 am (#)

    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. Taylor @ Food Faith Fitness — February 9, 2015 @ 7:46 am (#)

    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. Heather - — February 9, 2015 @ 10:00 am (#)

    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. Melissa @ Bits of Umami — February 9, 2015 @ 11:16 am (#)

    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. Jenny Flake — February 9, 2015 @ 11:22 am (#)

    Love those flavors…and healthy too!!

  6. Ali's Mom — February 9, 2015 @ 11:28 am (#)

    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. Kathleen @ Yummy Crumble — February 9, 2015 @ 11:51 am (#)

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

  8. Susan — February 9, 2015 @ 12:06 pm (#)

    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. Jackie {The Beeroness} — February 9, 2015 @ 12:33 pm (#)

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

  10. Senika @ Foodie Blog Stalker — February 9, 2015 @ 4:53 pm (#)

    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. Sarah (@ People, Places & Plates) — February 9, 2015 @ 6:54 pm (#)

    Love the addition of the granny smith!

  12. KitchenNostalgia — February 10, 2015 @ 12:37 pm (#)

    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. Allison @ Wine and the Wooden Spoon — February 10, 2015 @ 5:44 pm (#)

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

  14. Annalise @ Completely Delicious — February 10, 2015 @ 9:43 pm (#)

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

  15. Andrea @ Chocolate & Sea Salt — February 12, 2015 @ 8:22 pm (#)

    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. Liz @ The Lemon Bowl — February 16, 2015 @ 12:12 pm (#)

    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. Mary Frances — February 19, 2015 @ 5:05 pm (#)

    I love this, what a gorgeous soup!

  18. Karen — February 21, 2015 @ 7:26 pm (#)

    I came, I made, I ate, I love

  19. Rachel — February 22, 2015 @ 7:12 pm (#)

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

  20. Erin @ The Spiffy Cookie — February 22, 2015 @ 7:41 pm (#)

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

  21. Laura ~ Raise Your Garden — February 25, 2015 @ 9:24 am (#)

    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. Allison G — March 26, 2015 @ 12:21 pm (#)

    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?

    • Ali — March 26th, 2015 @ 9:58 pm

      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. Ruby B — April 28, 2015 @ 9:59 am (#)

    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! 

    • Ali — April 30th, 2015 @ 2:28 pm

      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. Jac — May 16, 2015 @ 2:32 pm (#)

    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 : ) 

    • Ali — May 16th, 2015 @ 3:35 pm

      You’re welcome, Jac! So happy you and your babe loved it! And the red lentils sound yummy! : )

  25. Marisa Hood — June 12, 2015 @ 9:44 pm (#)

    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!

    • Hayley @ Gimme Some Oven — June 12th, 2015 @ 10:49 pm

      That’s wonderful, Marisa! We’re happy you liked it! : )

  26. Linda — June 19, 2015 @ 6:02 pm (#)

    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

    • Hayley @ Gimme Some Oven — June 28th, 2015 @ 9:10 pm

      Thanks, Linda, we’re so glad you enjoyed this!

  27. Carissa — September 2, 2015 @ 10:29 pm (#)

    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.

    • Hayley @ Gimme Some Oven — September 4th, 2015 @ 3:23 pm

      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. Emily — September 11, 2015 @ 6:51 pm (#)

    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!

    • Hayley @ Gimme Some Oven — September 14th, 2015 @ 7:56 am

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

  29. Sarah — September 12, 2015 @ 6:39 pm (#)

    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?

    • Hayley @ Gimme Some Oven — September 15th, 2015 @ 11:31 am

      Hey Sarah! We haven’t tried it that way, but we think it should be okay. Let us know?

  30. Ella — September 20, 2015 @ 10:32 am (#)

    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 :)

    • Hayley @ Gimme Some Oven — September 22nd, 2015 @ 11:42 am

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

  31. Lisa — September 20, 2015 @ 2:03 pm (#)

    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!

    • Ali — November 4th, 2015 @ 3:04 pm

      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. sarah m — September 24, 2015 @ 8:28 pm (#)

    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!! 

    • Hayley @ Gimme Some Oven — September 26th, 2015 @ 3:15 pm

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

  33. Stacy — September 25, 2015 @ 8:57 am (#)

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

    • Ali — November 4th, 2015 @ 2:55 pm

      Yep, I used canned coconut milk. Enjoy!

  34. Jeanette — September 25, 2015 @ 10:36 am (#)

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

    • Hayley @ Gimme Some Oven — September 25th, 2015 @ 1:36 pm

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

  35. Gail — September 26, 2015 @ 10:35 pm (#)

    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!

    • Hayley @ Gimme Some Oven — September 27th, 2015 @ 8:57 pm

      Thanks Gail, we’re happy you liked it! :)

  36. Shaina — September 27, 2015 @ 9:14 am (#)

    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!

    • Ali — November 4th, 2015 @ 2:55 pm

      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. annette — September 27, 2015 @ 5:14 pm (#)

    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. 

    • Ali — November 4th, 2015 @ 2:58 pm

      That sounds great! And sure, less onion totally works too. Enjoy!

  38. Allie — September 27, 2015 @ 5:40 pm (#)

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

    • Hayley @ Gimme Some Oven — October 1st, 2015 @ 9:09 am

      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. Holly — September 28, 2015 @ 11:59 am (#)

    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!

    • Hayley @ Gimme Some Oven — September 28th, 2015 @ 1:36 pm

      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. Darlene — September 29, 2015 @ 8:52 am (#)

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

    • Ali — November 4th, 2015 @ 2:58 pm

      I used canned coconut milk.

  41. Kathy — October 2, 2015 @ 7:10 am (#)

    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.

    • Ali — November 4th, 2015 @ 2:59 pm

      Yep, this soup definitely freezes well. Enjoy!

  42. Mandi — October 2, 2015 @ 9:22 am (#)

    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. 

    • Hayley @ Gimme Some Oven — October 2nd, 2015 @ 3:54 pm

      That’s awesome Mandi, we love red curry paste!

  43. JoAnn — October 4, 2015 @ 5:45 am (#)

    This was wonderful! Thank you for sharing the recipe.

    • Hayley @ Gimme Some Oven — October 4th, 2015 @ 9:47 pm

      You’re so welcome JoAnn, we’re happy you loved it! :)

  44. Christine Sennott — October 4, 2015 @ 11:26 am (#)

    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.

    • Hayley @ Gimme Some Oven — October 4th, 2015 @ 9:58 pm

      Hi Christine! Thank you for sharing — we’re so happy you loved this!

  45. Carolyn — October 4, 2015 @ 2:22 pm (#)

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

    • Hayley @ Gimme Some Oven — October 4th, 2015 @ 9:51 pm

      Awww thanks Carolyn, we’re so happy you liked it! :)

  46. Jacquelyn — October 7, 2015 @ 11:18 am (#)

    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?

    • Hayley @ Gimme Some Oven — October 21st, 2015 @ 12:03 pm

      Hi Jacquelyn, we use the canned coconut milk. We hope you enjoy!

  47. Colleen — October 7, 2015 @ 12:25 pm (#)

    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 

    • Ali — November 4th, 2015 @ 3:04 pm

      Awesome! And nope, no need to pre-roast the squash.

  48. Ashley — October 8, 2015 @ 4:05 pm (#)

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

    • Hayley @ Gimme Some Oven — October 8th, 2015 @ 4:09 pm

      Sure, Ashley, we think that’s a great idea! We hope you enjoy this! :)

  49. Jennifer — October 8, 2015 @ 5:41 pm (#)

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

    • Hayley @ Gimme Some Oven — October 9th, 2015 @ 9:23 am

      Awesome! And you’re so welcome Jennifer, we hope you enjoy it! :)

    • Hayley @ Gimme Some Oven — October 21st, 2015 @ 11:53 am

      You’re very welcome Jennifer, we hope you enjoyed it!

  50. Rhonda — October 8, 2015 @ 8:39 pm (#)

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

    • Ali — November 4th, 2015 @ 3:02 pm

      Sure, it was about 2 pounds.