Butternut Squash Soup

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Truly the best butternut squash soup recipe!  It’s super-easy to make, naturally gluten-free and vegan, and SO incredibly cozy and delicious.  Stovetop, Crock-Pot and Instant Pot instructions included.

The BEST Butternut Squash Soup recipe from Gimme Some Oven

Mmmm, September. 

I don’t know about you all, but the moment the calendar flipped over this weekend, all I wanted to do was cozy up with some of my fall faves.  It was gray and rainy here these past few days, which probably provided extra incentive to stay in and snuggle up.  And sure enough, one thing led to another, and before you knew it our little home was in full-on, festive, fall hygge mode.  We’re talkin’ a fireside candle burning, fall playlist on the speaker, inaugural pumpkin roll of the season baking in the oven, a steaming cup of hot cinnamon spice tea in my paws, big cozy throw back on the couch, soft slippers on my feet.  And the quintessential fall first — a big butternut squash ready and waiting on the counter to be turned into my mom’s famous butternut squash soup recipe.

We made a huge batch of this butternut squash soup and shared it with some neighbors and friends who were over throughout the weekend.  And as always, it proved to be the perfect fall comfort food.  It’s incredibly easy to make in the slow cooker, pressure cooker, or on the stovetop.  (I’ve included all three methods below.)  It’s full of good-for-you veggies, and also happens to be naturally gluten-free and vegan.  And it’s just the perfect balance of sweet and savory seasonal flavors.

I first shared this butternut squash soup recipe back on the blog four years ago, but thought it was worth bumping it back to the top of the blog today in case you’re also craving all of the cozy fall vibes.  I hope you love it as much as our family does.

Best Butternut Squash Soup Recipe | 1-Minute Video

Slow Cooker Butternut Squash Soup Ingredients

Butternut Squash Soup Ingredients:

To make this easy butternut squash soup recipe, you will need:

  • Butternut squash: You can either use 1 medium-sized fresh butternut squash.  (<– Here is my tutorial for how to select, peel and cut fresh butternut squash.)  Or feel free to save a step and purchase your squash pre-cut, either in the fresh or frozen vegetable section of the grocery store.
  • Carrot, onion and apple: I especially love making butternut squash soup with apple (I recommend Granny Smith) which brings an extra touch of sweet, tart flavors to this soup.
  • Vegetable stock and coconut milk: These ingredients have the double bonus of making this vegan butternut squash soup!  That said though, if you’re not a fan of coconut milk, you’re welcome to sub heavy cream (or half and half) instead.
  • Garlic, sage, salt, black pepper, cayenne, cinnamon and nutmeg: My favorite seasoning combo.  If you don’t have fresh sage on hand, feel free to use a pinch of dried.  (And if you do have fresh sage, I also love to fry up a few extra leaves and use them as a garnish on top.)  Also feel free to add more or less cayenne to taste.
  • Your choice of garnishes: I like to drizzle on some extra coconut milk, maybe sprinkle of toasted pepitas, and a sprinkle of extra black pepper and/or smoked paprika.  Mom’s version called for sprinkling cayenne on top.  Or I’ve included lots of other ideas for fun garnishes below.

You will also need a:

Slow Cooker Butternut Squash Soup with Apple

Slow Cooker Butternut Squash Soup Instructions:

To make crockpot Butternut Squash Soup, simply…

  1. Combine your ingredients (minus the coconut milk) in a slow cooker.  Roughly diced — don’t spend time perfectly chopping all of your ingredients.  Feel free to use a large (6-quart) slow cooker or a small (3.5- to 4-quart) slow cooker.
  2. Cook until tender.  Generally about 6-8 hours on low, or 3-4 hours on high.  Then remove and discard the sage and add in the coconut milk.
  3. Blend.  Either use an immersion blender to puree the soup until smooth.  Or you can transfer the soup in two batches to a traditional blender and puree it there.  (Just be extremely careful blending hot liquids; you do not want the blender to be too full.)
  4. Taste and season.  Add extra salt, pepper and/or cayenne if needed, to taste.
  5. Serve and enjoy!  Garnished with any of your favorite toppings.

Instant Pot Butternut Squash Soup Instructions:

I actually wrote a full post for how to make Instant Pot Butternut Squash Soup last year.  Feel free to check it out and put that pressure cooker to work. ♡

The BEST Butternut Squash Soup Recipe | Stovetop, Crockpot and Instant Pot Versions Included

Stovetop Butternut Squash Soup Instructions:

To make this healthy Butternut Squash Soup recipe on the stovetop, simply…

  1. Combine your ingredients (minus the coconut milk) in a large stockpot.  For extra flavor, I recommend sautéing the onion and garlic beforehand in a tablespoon of olive oil.  But that step is optional if you’d like to save some time.
  2. Cook until tender.  Cook the soup until it reaches a simmer.  Then reduce heat, cover and simmer for about 20-30 minutes, or until the butternut squash can be easily mashed with a fork.
  3. Blend.  Either use an immersion blender to puree the soup until smooth.  Or you can transfer the soup in two batches to a traditional blender and puree it there.  (Just be extremely careful blending hot liquids; you do not want the blender to be too full.)
  4. Taste and season.  Add extra salt, pepper and/or cayenne if needed, to taste.
  5. Serve and enjoy!  Garnished with any of your favorite toppings.

The BEST Butternut Squash Soup Recipe | Stovetop, Instant Pot and Crockpot Friendly | Gluten-Free and Vegan

Possible Variations:

Want to customize your butternut squash soup recipe?  Feel free to:

  • Roast your veggies: For added depth of flavor, feel free to roast the butternut squash, carrots and onions before adding them to the soup to make roasted butternut squash soup.  It doesn’t add too much extra time (especially if you prep the rest of your soup while the veggies roast), and roasted butternut squash soup always tastes delicious!
  • Give it a Thai twist: To make Thai curried butternut squash soup, add a tablespoon or two of red curry paste and 1/2 teaspoon ground ginger.  Then serve with lime wedges and chopped fresh cilantro.
  • Give it a Mexican twist: Nix the sage and nutmeg and stir in 1.5 teaspoons ground cumin and a big pinch of chipotle chili powder instead.  Then serve with lime wedges and chopped fresh cilantro.
  • Give it a Chai twist: See my recipe here for the yummiest chai-spiced butternut squash soup.
  • Add rice or grains: To add some extra chewy-ness to your soup, feel free to add in some rice, quinoa, farro or other favorite grains.  Just be sure to also add in extra broth accordingly to help cook the rice or grains.
  • Use cream instead of coconut milk: If you are not a big fan of coconut milk, feel free to use heavy cream or half and half in place of the coconut milk to make this soup nice and creamy.  (Just note, with the dairy, this will obviously no longer be vegan butternut squash soup.)
  • Have fun with toppings: So many toppings can pair well with butternut squash soup!  Some faves include:
    • Cheese (grated sharp cheddar, or crumbled feta, goat or blue cheese are all delicious)
    • Nuts (toasted almonds, walnuts, pine nuts, pepitas, or candied pecans are some faves)
    • Herbs (fresh cilantro, thyme, sage, chives, etc.)
    • Crispy bacon or prosciutto
    • Greens (I love adding a handful of fresh baby arugula as a topping)
    • Homemade croutons

What To Serve with Butternut Soup:

Looking for side dishes?  I would recommend…

More Favorite Soup Recipes:

Looking for more cozy, comforting soup recipes for the season?  Here are a few more of my faves…

The Best Butternut Squash Soup Recipe | Slow Cooker, Instant Pot or Stovetop

Butternut Squash Soup

  • Prep Time: 20 minutes
  • Cook Time: 30 minutes
  • Total Time: 50 minutes
  • Yield: 6 -8 servings 1x


My all-time favorite Butternut Squash Soup recipe!  It’s super-easy to make, naturally gluten-free and vegan, and SO incredibly cozy and delicious.  Stovetop, Crock-Pot and Instant Pot instructions included below.



  • 2 cups vegetable stock
  • 4 cloves garlic, peeled and minced
  • 1 carrot, peeled and roughly chopped
  • 1 Granny Smith apple, cored and roughly chopped
  • 1 medium (about 34 lbs) butternut squash, peeled, seeded and diced
  • 1 white onion, peeled and roughly chopped
  • 1 sprig fresh sage
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly-ground black pepper
  • 1/8 teaspoon cayenne
  • pinch of ground cinnamon and nutmeg
  • 1/2 cup canned (unsweetened) coconut milk
  • optional garnishes: extra coconut milk, smoked paprika, or see more ideas above


Slow Cooker Instructions:

  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 extremely careful not to fill the blender too full with a hot liquid.)  Taste, and season with additional salt, pepper and cayenne as needed.
  4. Serve warm, topped with your desired garnishes.

Stovetop Instructions:

  1. Add vegetable stock, garlic*, carrot, apple, butternut squash, sage, onion*, salt, pepper, cayenne, cinnamon and nutmeg a large stockpot.  Toss to combine.
  2. Cook on medium-high until the mixture reaches a simmer.  Then cover, reduce heat to medium-low, and simmer for 20-30 minutes until the vegetables are all tender and mash easily with a fork.
  3. Remove and discard the sage.  Stir in the coconut milk.
  4. 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 extremely careful not to fill the blender too full with a hot liquid.)  Taste, and season with additional salt, pepper and cayenne as needed.
  5. Serve warm, topped with your desired garnishes.

Instant Pot Instructions:

  1. See full instructions here.


*For extra flavor, I recommend sautéing the garlic and onion before adding the remaining ingredients.  Just heat 1 tablespoon oil over medium-high heat.  Add diced onion and sauté for 5 minutes, stirring occasionally, until tender.  Then add minced garlic and sauté for 1-2 additional minutes until fragrant, stirring occasionally.  Then add the remaining ingredients and continue on with the recipe.

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The BEST Butternut Squash Soup Recipe

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992 comments on “Butternut Squash Soup”

  1. I have this cooking in the crock pot right now and I can’t wait to try it! I pretty much followed the recipe but question the coconut milk. I went to look at my can but it doesn’t say it’s either sweetened or unsweetened.  Is there a way that I could figure it out? I really want to use it but don’t want it to be too sweet /inedible! Thanks for the great recipe:)

    • Hi Stacy, we wouldn’t worry if it doesn’t specify, it should be fine! We hope you enjoyed this, let us know how it ended up turning out!

  2. I am allergic to apples. What could I substitute instead? Or could I leave it out completely?

    • Hi Mel! You could definitely leave the apples out completely, no worries – we hope you enjoy the recipe!

  3. I made this soup today and really liked it! I took a few liberties with the recipe – three handfuls of baby carrots rather than 1 carrot, 1/2 onion instead of a whole, half & half in place of coconut milk, – and I left out the granny smith apple, but it turned out really well. My favorite thing about this soup is the surprising spiciness from the cayenne pepper – such a great mix of sweet, savory, and spicy! This was relatively easy and painless and it is definitely a recipe I’ll make again. Thanks for sharing!

  4. I made this soup for our dinner last night and there was way too much onion in my opinion. It overpowered the soup. Next time I will either use half an onion or more likely – sauté the onion before adding to the crock pot. If the onion didn’t overpower I feel like this soup would have been amazing. I plan to try it again with an onion adjustment.

    • We’re sorry you found this to heavy on the onion Elizabeth. We think slightly browning the onion should make it less strong, for sure. We hope you’ll give it another try!

  5. Oh, I cannot wait to try this one!  I love love love butternut squash!!

  6. This looks so good! I love all of your recipes, Ali. I make the jambalaya recipe you shared probably once a month. I’d love for you to visit my blog if you have some time. :)

    Bake Face

    • Thanks Amanda, that’s very sweet of you, thanks for sharing! And your blog is super cute, keep it up girl! :)

  7. Can I use dried sage? I find it’s so expensive to buy it fresh and I have no other uses for it. Btw, love your site:)

    • Thanks Monica! And you can definitely use dried sage! We’d suggest trying 1/2 tsp maybe (at least to start)? We would add it towards the end of the cooking time though – probably during the last 10 or 15 minutes.

  8. Do you have to put coconut milk?

    • You don’t have to use coconut milk, Mandy, you could use any other kind of dairy you like (or soy/almond milk). :) We hope you enjoy!

  9. I’ve just made this today and my husband loves it! I find it a little too spicy so, I think I’ll mix some yogurt in to make it mild tomorrow. I took out the sprig of Sage before using the immersion blender. Should I have left it in? Thanks for sharing a great recipe. 

    • We’re so glad you and your husband enjoyed this Naoko! We’re sorry it was a bit too spicy for you, but that was good idea adding the yogurt to mellow it out. You could have blended the sage, but leaving it out is find as well! :)

  10. I would like to try this, the only problem butternut is quite expensive in my country. They don’t grow here, so they are imported.

  11. Oops! I just tossed this in the crock pot but was on such a roll that I put the coconut milk in with everything else at the beginning.  
    I’m crossing my fingers that it turns out as I’ve been excited for it since I found your recipe last night. 

    • Oh no! Well since the coconut milk isn’t a dairy product, it shouldn’t cause the soup to curdle or anything. Please let us know how it turned out (we’ve got our fingers crossed for you)!

  12. Do you have the nutrition facts for this recipe? I’m needing the calories per serving. I have this in the crockpot now. Thank you for sharing!!!

    • Hi Kristi! 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!

  13. Made this  and turned out great!  Followed the recipe exact, garnished with pumpkin seeds and  a few pomegranate seeds. Super easy to make. The granny smith apple adds a really nice flavor to  it. Thanks for sharing!

  14. Honestly, your Thankmas and family sounds fun. I feel like we get together and just stare at eat other. My in-laws don’t say anything to me. We don’t play games. We don’t watch football. We just stare at each other. It’s like, ok, I want to go home and watch Supergirl. Yay, I have no shame. This soup looks fab. Can’t wait to try! 

    • This had us laughing Tom! We hope it’s less awkward this year, and that you enjoy the soup! ;)

  15. I always make butternut squash soup for Thanksgiving but I have never made it in a slow cooker, so I will give it a try this year. I have a 6 lb squash I plan to use – do you think it would be sufficient to double the recipe due to the size of the squash?

    • Yes, we think you should probably double it if you’re using a 6 lb squash – that’s a big one! :) We hope you enjoy this! :)

  16. Made this today and it was delicious! I always double soup recipes to have some for freezing and maybe I don’t always follow recipes to a T, so it ended up a little thinner than I would have liked, so I whisked in a little sour cream at the end to fatten it up a bit : ) I also roasted the seeds in some olive oil and salt, then sprinkled them on top with a nice big dollop of Chèvre cheese! Perfect for a rainy night~ I love the other suggestions of adding nuts and pomegranate seeds, that might be the next thing we try. 

    • Thanks for sharing Leslie, we’re happy you enjoyed this! The sour cream, roasted seeds and goat cheese all sound lovely – good call! :)

  17. A few years ago I had the most amazing butternut squash soup and I have been trying to replicate it ever since, but haven’t quite got it. I am excited to try it with the coconut milk, it might be just what I needed. And a crock-pot recipe too, you have to love that! Thanks for the post!

    • Aww you’re so welcome Jena, we hope this recipe hits the spot! Let us know how it turns out for you! :)

  18. I just purchased some adorable ceramic pumpkin soup bowls for this Thanksgiving table decor and will fill them with your slow cooker butternut squash soup.  Thanks!

  19. Just finished this up and oh my god was it delicious!! I followed the recipe as directed except I only used half of an onion because I had some to use up. Came out amazing!! I can’t wait to have this to have in my lunch all week 

  20. I never make recipes from the interwebs. But this looked more real than most. I made some modest substitutions: I used jalapeno powder rather than cayenne, I used a Gala apple, I left some chunks in the puree process, and I used a purple carrot. It was delicious, of course, but the purple carrot (hey, it was the only one I had) turned the soup an unlovely color. Don’t use purple carrots for this soup, people!

  21. hi there,

     I’m very excited to try this recipe. However, I would like to double or triple this as I usually make a huge pot of soup for lunches. Can I double or triple this recipe using only one butternut squash ? 

    • Hi Martina! We think you should be able to double this using one large butternut squash, however if you’re going to triple it, you will most likely need two. We hope you enjoy!

  22. This looks great how well does it freeze?

    • Thanks Leslie! We think this would freeze well, especially if you wait and add the coconut milk later, after its thawed (while you’re reheating). We hope this helps and that you enjoy it!

  23. Can I freeze this soup? Someone said the coconut milk might change and taste wierd if I did.

    • Soups with a lot of dairy typically don’t freeze well (the texture will change). However, since coconut milk is non-dairy, this soup will freeze better than if it were made with regular milk. We would actually make it without the coconut milk if you’re planning on freezing it right away), then thaw, add the coconut milk and reheat. We hope this helps!

  24. Grrrr. I put the coconut milk in the crock pot to cook.  Here’s to letting a 3 yr old distract me….

  25. Delish! It’s a crime that it’s so easy yet out if this world goooood!

  26. I really love this soup. I like the addlition of apple and of the spices. I have never tried this. Thanks for this recipe looks so delicious!

  27. Made this today. It was lovely. I am not to good with smooth soup. But will make this again.

  28. This is hands-down the best butternut squash soup I’ve ever made. THANK YOU! I did a trial run of this before I make it for 25 or so on Thanksgiving — it cooked overnight last night and I just put the finishing touches on it. The coconut milk is fabulous in it! Can’t wait to hear the oohs and aahs! Thanks again!

    • Thanks so much Suzanne, what a nice compliment! We’re happy you enjoyed it so much! :)

  29. Thanks for the recipe – I am always looking for new squash soup recipes :) Love this one and going to try It! My favorite so far is squash soup asian style with lemon grass flavor :) xoxo Katie

  30. Hayley — I had to write again to say I just finished putting a double batch into my crock pot and already the house smells like heaven and feels like, well, Christmas! Ok I’m jumping the gun: Thanksgiving. I’m a little excited. ;-) I just texted my college aged daughter and mentioned the soup. She is coming home tomorrow night. Before we “hung up” she said, “Mom, will I have to wait until Thursday to have some soup or can I try it when I get home??” ;-) 

    I wish people were not afraid of the apple and the coconut milk! In my search for a new soup recipe this Thanksgiving, I picked yours specifically BECAUSE of the apple! It struck me as creative and unique. In fact, it is absurdly delicious. I already loved the soup before I stirred in the coconut milk, but when I did — OH MY WORD. Put it right over the edge. Thank you again for so much fun and such delicious excitement.


    • Hi Suzanne! This is actually Ali’s recipe (as are all of the other recipes on the blog), but we’re so glad to hear you enjoyed this soup! Thanks for taking the time to share. :)

  31. Wonderful recipe , definite keeper and so easy. It was a hit at Thanksgiving even for the one person who didn’t like squash, we told him after he comsumed his soup!!!

    • Thanks for sharing with us, we’re happy this was a hit! We hope you had a wonderful Thanksgiving! :)

  32. Real Talk: I’ve made this soup four times and I can’t get enough. I add more seasoning because I love a rich flavor. It’s perfect, a big scoop for lunch and it lasts the whole week. Yum! 

  33. Just made this soup for dinner for my family. While it’s good I definitely found the sage and the onion to be too overpowering… Was the sage meant to be removed before pureeing? Next time I make this, I think  I’ll only do 1/2 onion as well as add in the sage towards the end of cooking vs using the whole time…

    • Hi Theresa! We’re sorry you sound the sage and onion to be too strong. You could always caramelize the onion a little bit and add it at the very end as well. We hope this helps!

  34. Oh yum! And I think I have all these ingredients…thanks!

  35. Hi! I always enjoy your recipes. I made this soup for Thanksgiving with the following changes-
    I roasted the squash along with onion and garlic. I then simmered it with one diced apple, no carrot, added 2 tsp of red chili paste, 1 C of canned pumpkin and I also topped with lightly sugared pecans and some chopped bacon!! The beauty of this soup is it’s easily customizable- I made mine dairy free and Gluten free (but not vegetarian :)

    • Thanks Julie, we’re glad to hear that! Thanks for sharing your take on this, it sounds delicious!

  36. I just tasted the finished product and OMG its amazing! I replaced the apple with an acorn squash and couldn’t have been any happier with the results! So delicious! Now it’s time for a scrumptious dinner with this amazing butternut squash soup! Thank you for the recipe!

  37. This is the best butternut squash soup I have ever had.  Even better than the vegan butternut squash soup I had at a pricey/local produce restaurant.   Thank you for sharing!

  38. Made this today and it was delicious. When I opened the canned coconut milk I almost didn’t use it because it looked separated. So I put it in my bullet blender and creamed it before adding to the creamed veggies.  It was delicious and the cayenne was perfect.  I’ve shared this (website and) recipe on Facebook with friends and family.   Thank you!!! 

  39. Made this soup today. I have to say the soup is both oniony and very sweet. I am not sure if the sweetness comes from the apple or carrot.

    It does taste ok, but I would not serve it to guests without modifying the recipe to reduce the onion and cut the sweetness.

    • Hi Michelle, we’re sorry you didn’t care for this so much. You can definitely use less onion (maybe try half the amount), and/or you can cook it longer so it’s not as strong. Feel free to cut back not he carrot or apple as well. The apples we’ve used before might have just been more tart. We hope this helps!

  40. Lovely post! The photos are amazing!

  41. This recipe is really tasty and very easy to make! I am not a sweet and savory type if person so I left the apple, cinnamon and nutmeg out and replaced it with 1 jalapeño and some chili powder, I also used unsweetened coconut milk. It was still *butternut squash sweet* but had a little bite to it which was very nice! Thanks for this wonderful recipe! PINNED!

    • Thanks Erika, we’re so glad you enjoyed it, and we think those swaps sound lovely – great idea! :)

  42. I’m making this as I type. But I threw in the coconut milk before not after  lol. I hope it turns out ok. My house smells yummy though. 

  43. I put this together last night and had my husband plug it in before he left for work so it would be ready for lunch.  When I got up it smelled so good in my kitchen!  Unfortunately, I don’t think I’m going to be able to eat this.  I love butternut squash, but this tasted very odd and the cayenne just ruined it for me.  (And I like cayenne.)   I guess it’s possible I accidentally added 1/4 instead of 1/8 tsp, but I don’t think I did.  I hate for it to go to waste but I have no idea how I could salvage it.  I really thought I would love this and I’m sorry I could not leave a positive review.  

    • Hi Marianne, we’re sorry to hear you didn’t care for this. We’re not sure why there’s an odd taste. Maybe the squash was a dud? Did it just taste too spicy, or did you find the texture to be off? Any more description you could provide on why it tasted off would be helpful for us to help you. We hope you can find another recipe you like better, we do appreciate your honest review!

  44. This soup is amazing!  It was a chore peeling the butternut squash, but so worth it.  My family loved it.  Thank you for the recipe!

  45. I made this for Thanksgiving and everyone loved it! I made it last week for dinner and again everyone loved it! I just made it tonight just to have it for lunch/dinner the rest of the week. I already put the coconut milk in do you think it will be ok to freeze? 

    • We’re so glad to hear that Beth, thanks for sharing! We think it should still freeze okay. :)

  46. How much onion?

  47. about how many ppl would you say this serves?

    • Hi Dena, the recipe states this will make about 6-8 servings, depending on how hungry you are. :) We hope you enjoy!

  48. I’d like to try this out but I see that it needs veggie stock. I’m allergic to carrots so both the carrots and stock are out. I haven’t started making my own stock yet that is carrot free so could I use water instead and just add extra spices?

    • Hi Megan! Oh no, let’s see…we would recommend making your own veggie stock (sans carrots) if you can (homemade stocks are the best, especially the veggie ones)! But if you’re not able to do that, we think we would just use water (you’ll need to add a good amount of salt, just taste and add, taste and add, as needed), and yes, some more spices. We think that should be good – we hope you enjoy the soup!

  49. Hi! I’m planning on making this but I don’t own an immersion blender. Would a handheld mixer do the job?

    • Hey there! Unfortunately a mixer won’t really do the trick, as there aren’t any blades, and you really need something with a blade to puree this properly. Do you have a blender or food processor? Either of those would work great!

  50. This soup is amazing. My family doesn’t love butternut squash, but I do, so I make it anyway! I buy my squash at Costco all peeled and diced – which makes this so easy to get in the crockpot in the morning!