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. Hello! 
    I couldn’t find any fresh sage at my market, how would this cook with dried sage? 

    • Hi Meghan! We would suggest adding the dried sage towards the very end of the cooking time (last 5-10 min), and we would suggest 1/2 tsp (you can always add more to taste, if you like). We hope you enjoy!

  2. Delicious!!! Made it for tonight’s dinner and the taste test was amazing. Going to pair it with some grilled cheese for this fall night. LOVED it thanks 

  3. Hi! Thanks for the great recipe! Are there any apples I could use in place of Granny Smith? I work at an orchard, so I’d like to use one of their varieties. Thanks!

    • You’re welcome, we hope you enjoy it! You could use any other tart apple (Pink Lady would be great)! :)

  4. Can this be left in the slow cooker longer than 4 hours? What is the max time, if I cooked it on low? thanks!

    • Hi Kathi! Yes, alternatively you can cook for 6-8 hours on low, as the recipe states. We hope you enjoy!

  5. I am part of a meal swap group with 2 other families. I’m planning on making this in a couple of days. Do you have any ideas of what I can serve with this soup? I would serve grilled cheese with it if it were just my little family but I think I’d rather do something else for the group. Any suggestions would be great! :)

  6. This recipe is now in WEEKLY rotation at my house– two adults and two tweens. I buy cubed butternut squash at Trader Joe’s, two bags, so it’s seriously zero effort. I even started using baby carrots to avoid having to peel and cut a carrot. I serve it with Trader Joe’s frozen naan (Indian flatbread) since we serve it at the end of the week– that way the bread doesn’t go bad. They all love it and it’s more than enough for all of us plus leftovers.

    • Thanks for sharing, Stephanie — we’re so glad to hear you and your family are fans! :)

  7. I plan to make this soup as I have a butternut squash sitting on my kitchen counter right now.It looks very tasty and appropriate for the autumn season.

  8. Useful info. Lucky me I found your web site unintentionally, and I’m stunned why this accident did not happened in advance!
    I bookmarked it.

  9. You mention nutmeg in the method but it’s not in the ingredients list. How much nutmeg is used?

    • Hi Sara! It’s in the ingredient list, it’s just listed with the cinnamon. A pinch of each. :)

  10. Making this tonight for the second time. My husband loves thus soup. He has Celiac Disease so this soup is perfect. Thank you

  11. OMGosh! This recipe was sooooooooooo worth making! For years I’ve looked for the perfect butternut squash recipe & have to say, this is it! Superb flavor, wish it made more since I wanted to share it with everyone!

  12. Hello, this looks really good, if I was to buy pre-cut butternut squash how many ounces would you say to buy? Thanks

    • Hi Kathy! A medium-sized butternut squash should weigh around 2 lbs or so, (so close to 32 ounces). We hope you enjoy!

  13. The best part about the season is all the soups that i’ll be making!
    This look delish! I can’t wait to use the coconut milk!

  14. Umm…wow. I cooked this over the stove with a little coconut oil. Fabulous! Thank you so much for sharing! Delicious.

  15. Hello so I’m making this as we speak and CRAP, I accidentally added the coconut milk with everything else!!!! Will this completely ruin the soup now???

  16. Can I aslo add Chicken to this to make it more hearty? I feel with my kids that they need some sort of protien….what do you think?? Dont worry, I havent added the chicken yet. Waiting for your response first..

  17. This soup is delicious! I made it for 40+ people this weekend and got many, many compliments! Looking forward to more soup recipes. Thanks for this one. 

  18. This recipe is my favorite soup recipe. It’s hard to find recipes that are so rich and creamy, while still being healthy. I make it on Sunday and eat it everyday for lunch in the winter! Thank you for such a great recipe!

  19. Approximately how many cups of squash is in a medium size squash?

    • Hi Betty! A medium-sized butternut squash should weigh around 2 lbs or so, (so close to 32 ounces), or about 2 1/2 cups or so. We hope you enjoy!

  20. Just made this and it turned out to be tasty but very spicy with the ceyenne. I would add less next time. About half of what it calls for.

  21. This looks like a great recipe. Question about the butternut squash – it looks like the recipe calls for uncooked squash, but I happen to have a bunch of cooked, leftover squash from another meal. Would it be bad to use the already cooked squash, adding an apple, and maybe more carrots?

    • Hi Julia! No, you can totally use the cooked squash you already have! Just add it towards the end (since it obviously won’t need to cook). :) We hope you enjoy!

  22. I tried this tonight! Was my first time making this type of soup from butternut but I was impressed. That coconut milk is a nice touch.  I used 1/4 tsp of ground sage as I didn’t have fresh and also didn’t have cayenne on hand but I still loved this! Great recipe will definitely use again. 

  23. We added coconut milk right away to the slow cooker, not realizing we needed to add it at the end. Will the soup still turn out?

  24. This sounds great! Can you freeze the ingredients and make it later?

    • Yes, you could do that! However, we’d let everything thaw first so it will cook evenly. We hope you enjoy!

  25. I am in a freezer club :) I thought this would be great!

  26. I would leave out the cayenne. We used the half the amount of cayenne and could barely eat it.  Otherwise it’s a good recipe.

  27. Made this tonight, I had to make a few substitutions but I enjoyed it tremendously as did my husband. I used 2 small fresh apple orchard Jonathan apples (just happened to be what I had) , about 10 radishes left over from a veggie tray (so I wouldn’t have to throw them out), it worked well! Healthy and filling! Thanks for inspiring me!

  28. Wow!! Way to much onion and cayenne pepper not necessary…very hot and could not eat it….would use half the onion.

  29. Love it! Soups are the best Hayley! Will continue checking your blog to come up with new ideas as well! Kudos! :)

  30. Hi, I wanted to make this tonight but only have red onion. Do you think i could use that? Maybe use a little less?

    • Hi Ashley! Yes, red onion would be fine, but we would suggest using half. We hope you enjoy!

  31. I have been so into pumpkin and squash recipes lately and just made my own miso pumpkin soup! Will definitely try out this recipe, interesting with the addition of apples!

  32. So easy and a delicious way to get vegetables and fruit into a meal.   I used a defrosted bag of butternut squash to make the preparation easier.  All my non squash eating family loved it. 

  33. Do you peel the skin off Apple first?

  34. 3 questions. 
    What is considered a serving size?
    My soup was thick how can I make it thinner?
    I had the hardest time cutting the squash, any tips to making it easier? 

    By the way, the soup was delicious. 

    • Hi Denise! We’re glad you enjoyed this! A serving size would just be a soup bowl full. If you want this soup to be thinner, you can just add a little more stock or some water to it. As for cutting the squash, cutting butternut squash can definitely be a pain! :/ We just suggest using the best, sharpest knife you have and (be super careful). If you really don’t want to mess with cutting it, you can usually find it pre-cut at most grocery stores. We hope this helps!

  35. Just wondering, could I use a heavy cream instead of coconut milk? I don’t ever use coconut milk and don’t want to buy it if I’ll have a lot remaining and go to waste.. but if you think the flavor is worth it, I’ll do it haha

    • Hi Jen! 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.

  36. This is an amazing recipe! I actually added a little extra cayenne and I just LOVED the spicyness. That’s what completed the recipe for me. Just perfect! Thanks :-)

  37. Made this today… was delicious and creamy.  Will def make again.  

  38. I need to make a huuuuuge batch of this (serve 35 people), anyone ever done on stovetop?! Help!

    • Hi Jessie! You could definitely do this on the stovetop! Since this makes 6-8 servings, you’ll probably want to do 5x the recipe. You could divide your batches between the slow cooker and the stovetop. We hope this helps!

  39. I can’tell wait to make this soup! Could I add sweet potatoes as well to this recipe or do you think that would be too much?

    • We think sweet potatoes would be great in this (you could use a little less butternut squash). We hope you enjoy! :)

  40. A quick tip for preparing butternut squash. If you put it in the microwave for 2-3 minutes, it makes it much easier to peel. Our family loves caramelized butternut squash and this has made the process easier but still time-consuming. I look forward to trying this soup!

    • That’s a great tip, Wendy — thanks for sharing with us, and we hope you enjoy the soup!

  41. I spent nearly an hour chopping everything to make a double batch of this soup thinking it would be good. I am terribly upset I wasted all that money, time and effort on something I just literally threw away. This “soup” was absolutely disgusting and my house stinks from the sage and the onions. I’ve had butternut squash soup in the past that was delicious, smoother and not so thick. I even bought one of those expensive immersion blenders for this specific recipe. I shall be returning that for a refund. Just wish I could get a refund for this recipe’s ingredients and time invested in making it. What a disappointment. Now to air out my house from this vile odor.

  42. I am seriously impressed with how effortless and tasty this is. Thank you for sharing this with the world.

  43. What main dish would you recommend serving with this soup?


    • We actually eat this as a main dish and usually have a nice salad and a hunk of bread with it. :) If you wanted it as a first course though, it would really go well with anything that has some nice fall flavors. We hope you enjoy!

  44. As someone who is notorious for modifying recipes.. I have to say this one doesn’t need changing! I rarely follow recipes exactly, but this one is perfect as is. It’s by far my favorite butternut squash recipe, and I make it every chance I get. Thank you for sharing such an amazing recipe!

    Also, if I wanted to double the recipe, how should I modify slow cooker cooking time? Thank you!

    • Thanks for your sweet feedback, Jori — we’re happy to hear you enjoyed this as is! :) If you wanted to double the recipe, you would need to use a larger slow cooker, or else everything won’t fit or will be too crowded and won’t cook evenly. We used a 6-qt for this, but an 8-qt may work. Or you could make one batch in the slow cooker and one on the stove. We hope this helps!

  45. could you substitute plain greek yogurt for the coconut milk? trying to use up what i already have in the fridge. thanks!

    • Hi Annie! We wouldn’t recommend that just because adding dairy too early to the slow cooker can cause the mixture to break (that’s why we used coconut milk). You could definitely add it towards the very end though — that would be yummy. We hope this helps!

  46. Could I make this with regular milk instead of coconut milk? Thanks can’t wait to try it!

    • Hi Dave! We wouldn’t recommend that just because adding dairy too early to the slow cooker can cause the mixture to break (that’s why we used coconut milk). You could definitely add it towards the very end though — that would be fine. We hope this helps!

  47. What if I don’t have a slow cooker? Is there another version for not using slow cooker? Thanks!

    • Hi Rita! No worries, you can definitely do this on the stovetop! 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! :)

  48. OMG, this is really tasty, I made this yesterday and I love it so much. I didn’t realized that using a slow cooker will make this delicious soup. I usually use quick cooking style and thought it was the best way, but now I learned that it’s better this way and I really thank you for giving me this idea.

  49. Looking forward to trying this recipe. I would lie to make it ahead of time. Does it freeze well?

  50. Mmm I made this tonight and it was delicious! I will making it all winter long and packing it for lunches.