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”

  1. This recipe sounds very yummy. What can I substitute the apple with?  My daughter has a latex allergy and has to stay away from soft skinned fruit. Any suggestions?

    • Thanks, Julie — we hope you and your daughter enjoy! You can just use more carrots, or even some sweet potato in place of the apple.

  2. This was delicious! Even my picky 9 year old loved it. I would double the recipe next time because it barely made enough for two adult bowls and 2 childrens’ bowls… and leftovers would have been welcome!

    • Thanks for sharing with us, Kristie — we’re so glad you and your kiddo enjoyed it! And if you have a larger slow cooker, or a big soup pot (if you wanted to do this on the stovetop), it should double just great! :)

  3. Can anyone tell me if this would be considered low carb? Any guidance would be appreciated! :D Looks super yummy!!

    • Hi Christina! Unfortunately we nutrition info on this recipe, but we did a quick google search and found that butternut squash is actually a veggie that’s higher in carbs…

  4. Came across this recipe on Facebook. My friend had given me a squash from her garden so this was great timing. I used cumin and a bay leaf because I didn’t have nutmeg and sage and the flavor is so good. The cumin adds some extra warmth and spice to the after taste. Will definitely be making this again and again!

    • Thanks for sharing with us, Nikki — we’re so glad you enjoyed it and we bet the cumin was awesome in this! :D

  5. Did anyone who added the coconut milk in the beginning have any problems?  I just made it and made that exact mistake 

  6. This looks delicious, I’m going to try it tonight – is there a chance to put this on the stove instead of slow-cook it?

    • We hope you love it, Susie! And yes, most definitely, you can do this on the stovetop instead. :)

  7. How many people will this recipe serve? 

  8. Hi, Great recipe. I made it today and added some crumbled ginger snaps on top for garnish. Very good! Thanks 

  9. I love this soup… I’ve made one for years that involved so many pots and blenders and roasting… This is sooo much easier!  I like throwing a couple of dried cranberries on top… Or even throw a handful in before blending to get tint bits oft afte and color :)

  10. I made this to the letter. The only thing that I omitted was the sage. I’m sorry but this was inedible. I’m grateful that I didn’t waste a lot of money in ingredients. 

  11. Love love love this! Even my husband thought the soup was fab!

  12. Can I substitute either almond or evaporated milk for coconut milk ? My daughter is allergic to coconuts. 

  13. Is there any substitute for nutmeg? Can’t wait for try this soup but I don’t have that ingredient. Any suggestions?

  14. Tried this and absolutely delicious! Highly recommend this recipe! Thank you!

  15. can you pressure can it?

    • I haven’t tried that before and don’t know much about canning. So I’m not positive, but I think it would work since there’s no dairy! :)

  16. Truly a delicious recipe!  Thank you!

  17. I’m trying to log my food for my fitbit but am not sure how to categorize this delicious soup! Any help on calories total would be good, and serving size!

    • Hi Jennifer! 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!

  18. Just made this in my Instant Pot. There it all in and set the cooker to “soup”.  Start to finish, it took about 45 minutes! Delicious!! 

  19. Could I use almond milk instead of coconut milk. Daughter has a reaction to coconut milk

    • Hi Connie! Yes, you could, for sure! We hope you and your daughter enjoy this! :)

  20. Just wondering what you might serve to go along with this. My husband has to eat a million calories (ok not a million, but a LOT more than me) and he’s celiac and I don’t think this will be filling enough for him :( Any recommendations?
    Thanks – it sounds delicious and can’t wait to try it!

    • Hi Steph! This is always great with a panini or grilled cheese (or any other type of sandwich you love), and it’s also great with a salad. Either one (or even both) would be good sides, making it a bigger, more substantial meal. We hope this helps! :)

  21. I don’t have coconut milk. Could I use regular milk?

  22. GREAT DINNER-TIME DISH. Just made it, bending the rules some by replacing the carrot with a sweet bell pepper, the apple with a Flavor Queen pluot, and using non-fat dairy out of coconut milk in the house at the time…and it was really yummy. I served it with some toasted, really hearty multi-grain bread, and topped with a little nutritional yeast simply because I’m obsessed with the stuff. My meat-eating partner was plenty satisfied with just one bowl. I will definitely make this again! Thank you!

    • Thanks for sharing, Rosie — we’re so happy you and your partner enjoyed it, and your ingredient swaps sound great! :)

  23. Can I store left overs in the fridge? Or is it not as good the next day??

  24. Can I substitute almond milk?

  25. How can I add protein to this soup?

    • Hi Jen! We think sausage or roast chicken would be yummy in this, and you could also add some beans and/or quinoa. We hope you enjoy! :)

  26. Can you provide a calorie count for this soup per cup? Thanks!

    Very exited, I’m making it for the first time today and hope it is calorie friendly :)

    • Hi Glenna! 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. Hey! I just tried this tonight and I just wanted to say how absolutely delicious it was! Thanks for putting it up, the granny smith apple was a very nice subtle flavour.

  28. WOW! Soooooooo yummy! This is my new favorite soup recipe. Thank you so much for sharing! I made it today and my picky eater husband devoured two bowls!!

    • Thanks for your sweet words, Ali! We’re so happy you and your husband enjoyed this! :D

  29. Do you use full fat coconut milk or light coconut milk?

    • Hi Julie! We’ve used both and they each work great (though the full fat does make it a bit creamier and a little more flavorful). We hope you enjoy!

  30. Is there a difference in canned vs. carton coconut milk? 8 bought a carton and then just realized the recipe says canned.. wondering if it matters?

    Thank you!

  31. Can the leftovers be frozen?

  32. Hi, I was wondering if I can use light coconut milk? Or is it best to use the full fat one?

    • Hi Ariane! Yes, you could definitely use light coconut milk in this (we think the full-fat makes the soup a bit creamier and more flavorful), but it’s still yummy and will still work great with the light coconut milk. We hope you enjoy!

  33. I simmered this on this stovetop rather than slow cooker, for about 2 hours and it came out great. I felt a little sweetness was needed so I added a couple of small peeled jewel yams that I had left over from the night before. I also sauteed the onions to get them caramelized before adding.
    The granny smith apple is the secret ingredient that takes away what I call the “ick” of squash. 3/5 family members loved it, and the two that didn’t are just prejudiced that they will never like squash. I’m not sure I would add garlic again. I love garlic but I don’t think it’s suited to this dish. Just my preference.

  34. do you know approximately how many cups of chopped butternut squash the recipe calls for? i’m thinking about buying it prechopped in the store. thanks!

    • Hi Erin! A medium sized butternut squash should weigh around 2 lbs, and that’s about 2 1/2 cups or so. We hope you enjoy the soup!

  35. Hi, I just started making this recipe right now and already poured in the coconut milk… even though it says to do it at the end. 
    Should I be concerned? 

  36. Sounds so good & I am trying it this weekend.
    Question – is the apple peeled?

    • Thanks, Carol — we hope you enjoy it! And we didn’t peel the apple, but you totally can if you want. :)

  37. Hi! Did you see my question about how many cups are equal to one butternut squash? thanks!

    • Hi Erin — yes, I responded already! :)

      Hi Erin! A medium sized butternut squash should weigh around 2 lbs, and that’s about 2 1/2 cups or so. We hope you enjoy the soup!

  38. I assume unsweetened coconut milk? Just wanted to make sure

  39. Made this tonight and it was absolutely amazing!! I added red lentils at the end for extra yumminess. This recipe was exactly what I was looking for! :)

  40. LOVE this recipe!  Took more than 15 min to prep (peeling, seeding & dicing) but than than the rest was quick and easy in my Vitamix! Thank you for sharing! :)

  41. Hi! I see that it says 1 medium squash. I have a bag of pre peeled and cut squash.  How many cups of squash do you think would equal one medium?. Thank you!

    • Oooh, totally depends on how big the chunks of squash are. But I would say that you need 3-4 cups for this recipe (probably around 1 pound, more or less). Hope that helps! :)

  42. Enjoyed this very much and shared it with my friends. Put in too much chilli so next batch will have less.?

  43. I made this for my annual November meeting last year. They insist I make it again this year. And I don’t mind. It is that good. I froze some but not nearly enough. I’m going to freeze a whole batch. Thanks for a great recipe 5 stars

  44. I just finished making this soup and it is DELICIOUS! I did add just a bit more cayenne and cinnamon because I love those flavors, and I used full fat coconut milk. Thank you for a satisfying recipe that I will be making all fall and winter! :)

  45. I just made this recipe exact, minus the sage and it is absolutely delicious!?? I’m going to double the recipe next time to have plenty of leftovers throughout the week. Thank you for sharing!

  46. I made this soup today. So delicious! I wasn’t sure I was going to like it but it was amazing. The sour from the apple really does something for it. I followed to recipe exactly and the spices are perfect together. This will be going in the recipe box. I love it!

  47. Can the vegetable stock be replaced with anything else or even just plain water?  I’m not a fan of any kind of stock or broth…

    • Hi Soniya! Sure, you could use water, but you’ll likely need to add salt and other seasonings so this has enough flavor. We hope you enjoy!

  48. I love this hearty soup, however my children found it a bit too spicy. Next time I will add more cinnamon and nutmeg ang skip the cayenne so that the kids can also enjoy.  Thank you for sharing this recipe!

    • We’re glad to hear you’re a fan! And yes, definitely feel free to adjust the spices to your liking. :)

  49. Hello-

    Looks delish, and I plan on making it tonight!

    I have a dairy and coconut allergy, however. Do you think normal, lactose free mile would work as a substitute for the coconut milk? Or do you suggest something else?

    Thanks so much!

    • Thanks, Teresa — we hope you enjoy it, and you could totally use lactose-free milk for this!

  50. About how many cups of butternut squash?