This Crockpot Butternut Squash Soup delivers the traditional cozy, soothing warmth that you hope for when you find yourself craving butternut squash soup, along with a few fresh additions that keep it exciting and just a little bit new. Eating a bowl feels like walking through your front door after a long trip or curling up with a fleece blanket on a chilly day. Hearty fall flavors and a rich, velvety texture are blended into each beautiful bowl.

Easy butternut squash soup made in the crockpot served in bowls

It’s hard to believe, but we just crossed the one year mark in our new home (where does the time go?)! This cozy butternut squash soup was the first real meal I cooked in our kitchen. I can still recall the way it wrapped me up and made me feel like our “house” had become “home.” Today I’m resharing this easy butternut squash soup recipe in the hopes that it will make your kitchen feel a little homier too, no matter how long you’ve been cooking in it.

This recipe is a spin on my stovetop classic Butternut Squash Apple Soup (which has long been one of my favorite healthy fall recipes). I decided to see if I could make a slow cooker version with the same deeply simmered, quintessentially autumn flavor. (If you love autumn-flavored soups, be sure to check out Acorn Squash Soup and Vegan Pumpkin Soup.)

Another thing I love about this soup is how healthy it is. How healthy is butternut squash soup? VERY. It has an ingredient list that includes vitamin-and nutrient-rich vegetables and fruit, it has fiber to keep you full, and it’s being low in calories to boot. I’d call that comfort food you can feel great eating any day of the week.

Whether you are looking for a healthy slow cooker recipe to make for lunch or dinner this week, butternut squash recipes to use up the plethora of squash in your pantry, or an oven-free dish for your holiday spread, this easy butternut squash soup recipe is just the loving spoonful you need.

Pureed vegetables in a slow cooker

How to Make the Best Butternut Squash Soup

Don’t let the thick, creamy nature of this soup fool you—that luscious texture comes from a blend of butternut squash and coconut milk, no actual cream required. It’s packed with healthy ingredients and the cooking method is foolproof!

The Ingredients

  • Butternut Squash. This nutty and sweet vegetable is delicious in soup, and it’s elevated by the other ingredients.
    • If you want to use other vegetables for this soup, feel free to swap up to half of the butternut squash with similar root vegetables. Butternut squash sweet potato soup and butternut squash carrot soup are two delicious twists on my list to try this fall.
  • Yellow Onion. Once browned, onion adds a deep, rich flavor to the soup. It’s worth the extra step to sauté it first.
  • Apple. A sweet and tart complement to the nutty flavors of the butternut squash.
  • Nutmeg. The perfect warming spice for butternut squash.
  • Cayenne. To keep the soup from being too sweet and for the lightest touch of warmth without making the soup spicy.
    • If you prefer a soup without spice or want a by-the-book classic butternut squash soup flavor, omit the cayenne.
  • Coconut Milk. For rich flavor and a creamy texture.
    • If you’d prefer to make your soup without coconut milk, you can use chicken or vegetable stock instead. For a richer option, use part stock, part half-and-half.

And, I can’t forget to mention toppings!

What is a Good Garnish for Butternut Squash Soup?

A dollop of Greek yogurt or toasted pumpkin seeds are both positively delish and add extra protein too. I also love to sprinkle on fresh sage. It will make you feel like you are living the fantasy promised by every harvest-scented candle.

The best crockpot butternut squash soup made vegan with coconut milk and served in bowls

The Directions

  1. Coat your slow cooker with nonstick spray. Then, cook the onion in a saucepan on the skillet until softened and fragrant. Add it to your slow cooker.
  2. Trim the top and bottom off of your butternut squash. Peel the squash, and cut it in half lengthwise, scooping out the center seeds. Cut into 3/4-inch cubes, and transfer the cubes to the slow cooker. (For more specific details about how to chop butternut squash, see my Roasted Butternut Squash recipe.)
  3. Add the apples, broth, and spices to the crockpot. Cover and cook on LOW for 6 to 8 hours or HIGH for 3 to 4 hours, until the squash and apples are tender. You’re going to love how your kitchen smells!
  4. Add the coconut milk and puree the soup. To thin the soup, add additional coconut milk as desired. Add your favorite toppings, serve hot, and ENJOY!

If you are in a rush, you can simply toss all of the ingredients into the slow cooker raw, cover, and cook from there. That said, it’s definitely worth the extra time to sauté the onion. It gives the soup a rounder, more finished flavor and allows the the other ingredients to shine through more completely.

How Do You Use Frozen Butternut Squash for Soup?

  • If you have cubed butternut squash already in your freezer or can purchase it, there are two ways to use it in this soup.
  • Option 1: Let the butternut squash thaw in the refrigerator overnight and lightly pat it dry. Proceed with the recipe as directed.
  • Option 2: Add the frozen butternut squash cubes directly to the crockpot and extend the cooking time. 

Recipe Adaptations

  • To Make Gluten Free. Nothing! This recipe is gluten free as written.
  • To Make Vegan. Also nothing. This is a vegan butternut squash soup also as the recipe is written (just like this Potato Leek Soup).
  • Meat Options. If you do not need the soup vegan, you could top it with cooked and crumbled Italian sausage, cooked and crumbled bacon (see this method for easy Baked Bacon) or stir in shredded chicken (see this post for how to cook shredded chicken.)
Easy crockpot butternut squash soup recipe made vegan with coconut milk served in bowls

How to Store, Reheat, and Freeze Butternut Squash Soup

  • To Store. Store cooked and cooled soup an airtight storage container in the refrigerator for up to 5 days.
  • To Reheat. Reheat soup in a pot on the stove over medium-low heat until warm. You can also place leftover soup in a microwave-safe bowl and reheat gently until warmed through. Add a splash of broth as needed to thin the soup.
  • To Freeze. Place cooked and cooled soup in an airtight freezer-safe storage container in the freezer for up to 3 months. Let thaw overnight in the refrigerator before reheating. For easy storage, you can place the soup in a thick, freezer safe ziptop bag, then freeze it flat.

What Goes Well with Crockpot Butternut Squash Soup?

Recommended Tools to Make Butternut Squash Soup

  • Programmable slow cooker. I love this one because it switches to “keep warm” at the end of the cooking time to deter overcooking.
  • Sharp Chef’s Knife. Perfect for chopping the ingredients.
  • Immersion Blender. Excellent for pureeing creamy soups directly in the slow cooker. No more messy transfer to the blender.
  • Ladle. WAY easier than a spoon (even a large spoon) for filling up bowls and transferring leftovers to storage containers.
  • Cutting board. My new favorite with TONS of space! This no-slip cutting board is phenomenal as well.
Classic crockpot butternut squash soup served in bowls

Don’t be surprised if this cozy crockpot butternut squash soup finds a fast home in your kitchen. The recipe is certainly a favorite in ours!

Butternut squash apple soup in two white bowls

Crockpot Butternut Squash Soup

5 from 36 votes
The BEST butternut squash soup recipe! This easy, healthy Crockpot Butternut Squash Soup is creamy, comforting, and filled with the best flavors of fall.

Prep: 10 mins
Cook: 7 hrs
Total: 7 hrs 10 mins

Servings: 8 servings (12 cups total)

Ingredients
  

For the Crockpot Butternut Squash Soup:

  • 1 tablespoon extra-virgin olive oil
  • 1 medium yellow onion chopped into 1/4- to 1/2-inch dice (about 1 1/2 cups total)
  • 2 medium butternut squash about 6 pounds total
  • 2 medium apples cored and roughly diced, no need to peel (I like using a mix of sweet apples, such as McIntosh or Golden Delicious, and tart, such as Granny Smith or Cortland)
  • 2 cups low-sodium vegetable broth or low-sodium chicken broth
  • 1 teaspoon kosher salt
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon black pepper use white for a slightly milder taste and if, for presentation purposes, you don’t want the black specks in the soup)
  • 1/4 teaspoon cayenne pepper
  • 3/4 cup light coconut milk (may use up to 1 1/2 cups from one 14-ounce can)

For topping (optional):

  • Toasted pumpkin seeds
  • Chopped fresh sage
  • Coconut cream, coconut yogurt (for dairy free), or regular nonfat Greek yogurt (if dairy free isn’t a priority)

Instructions
 

  • Lightly coat a 4-quart or larger slow cooker with nonstick spray. In a medium saucepan, heat the olive oil over medium heat. Add the onion and cook until softened and fragrant, about 8 to 10 minutes, stirring occasionally. Transfer to the slow cooker.
  • While the onion cooks, trim the top and bottom ends off of the butternut squash. With a vegetable peeler, peel the squash. Cut it in half lengthwise and scoop out the center seeds. Cut into 3/4-inch cubes. Transfer the cubes to the slow cooker.
  • To the slow cooker, add the apples, broth, salt, pepper, nutmeg, black pepper, and cayenne pepper. Cover and cook on LOW for 6 to 8 hours or HIGH for 3 to 4 hours, until the squash and apples are tender.
  • Add 3/4 cup coconut milk. Puree the soup with an immersion blender or carefully transfer it to a food processor fitted with a steel blade or a blender and puree it in batches. If using a blender or food processor, be extremely careful not to fill it too much, as hot soup likes to splatter. Return the soup to the slow cooker once complete. If you’d like the soup thinner, add additional coconut milk until your desired consistency is reached. Taste and adjust seasonings as desired. Serve hot with any of your favorite toppings.

Notes

  • TO STORE: Store cooked and cooled soup an airtight storage container in the refrigerator for up to 5 days.
  • TO REHEAT: Reheat soup in a pot on the stove over medium-low heat until warm. You can also place leftover soup in a microwave-safe bowl and reheat gently until warmed through. Add a splash of broth as needed to thin the soup.
  • TO FREEZE: Place cooked and cooled soup in an airtight freezer-safe storage container in the freezer for up to 3 months. Let thaw overnight in the refrigerator before reheating.

Nutrition

Serving: 1of 8, about 1 1/2 cupsCalories: 155kcalCarbohydrates: 31gProtein: 3gFat: 4gSaturated Fat: 2gSodium: 333mgPotassium: 780mgFiber: 5gSugar: 10gVitamin A: 19982IUVitamin C: 42mgCalcium: 98mgIron: 2mg

Join today and start saving your favorite recipes

Create an account to easily save your favorite projects and tutorials.

Register

Did you try this recipe?

I want to see!

Follow @wellplated on Instagram, snap a photo, and tag it #wellplated. I love to know what you are making!

Share this Article

Pin0

This post contains some affiliate links, which means that I make a small commission off items you purchase at no additional cost to you.

You May Also Like

Free Email Series
5 Secrets for Cooking Tasty and Healthy
My secrets for making wholesome meals you'll WANT to eat.

Erin Clarke

Hi, I'm Erin Clarke, and I'm fearlessly dedicated to making healthy food that's affordable, easy-to-make, and best of all DELISH. I'm the author and recipe developer here at wellplated.com and of The Well Plated Cookbook. I adore both sweets and veggies, and I am on a mission to save you time and dishes. WELCOME!

Learn more about Erin

Leave a Comment

Did you make this recipe?

Don't forget to leave a review!

Your email address will not be published. Required fields are marked *

Recipe Rating




124 Comments

Leave a comment

  1. My mom gave me a crock pot, and My dad gave me a squash and I didn’t know what to do with it. I’m SO happy I found this recipe! It’s my first time making soup like this! It was totally delicious and so easy!! The squash turned out to be a very yummy veggie!
    Definitely will make again and buy more squash! Thanks for sharing this recipe :)5 stars

  2. I thought this very good and easy to make. I only had one butternut squash, so I added carrots and potatoes. I heaped the spices a bit and had to add more salt. At the very end, I squeezed in some roasted garlic.5 stars

  3. Would it be ok to use heavy cream instead of coconut milk? Making this right now!!! LOVE YOUR RECIPES AND MAKE SOMETHING NEW EVERY WEEK <3

      1. This recipe was fantastic! We absolutely loved it. Only “change” I made was that I made it in my Instant Pot.5 stars

        1. Hi Pat! So glad you enjoyed the recipe! Thank you for this kind review! Would love for you to leave your instant pot instructions here in case anyone else wants to give it a go!! THANK YOU!

  4. Oh man.. accidentally poured the coconut milk in now while it cooks for another 4 hours… is this going to ruin my soup lol!?

  5. Can you use frozen butternut squash and if so how much should you use? I have a hard time cutting those fresh squash! Can’t wait to try this!!

    1. Hi Patti! You can use frozen butternut squash. I actually have a section in the blog post titled “How Do You Use Frozen Butternut Squash for Soup?” where you can find tips. I hope this helps!

  6. We have been having trouble getting my 1 year old to eat veggies, so I made this soup for her. It was a success! She started crying because we couldn’t spoon it into her mouth fast enough! Thank you for the recipe!5 stars

  7. Delicious!! I have a house full of the pickiest eaters and they were going back for seconds and thirds. I did add bacon to mine because it’s always a fan favorite, but others I followed the recipe exactly.5 stars

  8. I have made a variety of squash soup recipes in the many years that I have been cooking. This one is the best I’ve had! The flavors are perfect. The apples really take it to that next level, along with the nutmeg (I used fresh grated) and cayenne pepper. I did top it with the toasted pepitas and a drizzle of plain yogurt. Delicious!5 stars

  9. This recipe was fall in a bowl! I loved how easy it was and also how flavorful the soup turned out to be! It was so great being able to put all ingredients into a crockpot so I didn’t have to stand around monitoring the stove for an hour … a plus especially with having little ones! The soup was flavorful without being to sweet … I will definitely be making again!5 stars

  10. This recipe was so easy and so FLAVORFUL! I loved being able to put everything into a crockpot as opposed to standing around a stove for an hour. As a mom, I am always looking for good crockpot recipes and this will be a new go-to. The soup is packed with flavor and has a richness to it without being too sweet. It’s fall in a bowl!5 stars

  11. This was really good. I only had one apple so I added some apple juice also. I also added a bit more utmeg since it was a little peppery for my taste. I didn’t add the cayenne since I don’t handle spicy food well. I liked the coconut milk, made it very smooth. Will definitely make this again!5 stars

  12. Just put almost everything in the crock pot…except the nutmeg…I just saw that it expired in 2014! Would cinnamon work?

  13. Best soup ever! I recently returned from an amazing trip to Napa Valley. One of the highlights was a meal my husband and I had at Bouchon, which is a wonderful French restaurant. The highlight of my meal was the butternut squash soup. So delicious, decadent, flavorful. So when I returned I searched my favorite recipe site… yours… to find a butternut squash soup recipe. I made this yesterday and served it last night as a starting course for my husband’s birthday dinner that I made. First of all, having the ingredients slowly cooking all day long made the house smell like fall, warm and welcoming. Then the actual soup! It’s tough to say which recipe of yours is my favorite, but this might be my new favorite. Creamy, smooth, rich, flavorful, decadent! It definitely was equivalent to, if not better, than Thomas Keller’s Bouchon butternut squash soup. I topped it with a swirl of (Greek yogurt/sour cream mixture). Then I toasted the pumpkin seeds and tossed them in a mixture of a touch of salt, cayenne, cumin and cinnamon. Thank you for continuing to share your brilliant recipes!! I am a huge fan.5 stars

  14. This soup was excellent! It was easy to make and it had the perfect creamy texture and a nice, rich flavor. My husband loved the little kick from the cayenne pepper too. I will definitely be making this again.5 stars

  15. Hi Erin – the 1X version of the recipe says SERVINGS: 8 servings (12 cups total). If you double it, does it produce 24 cups total? When you pick that setting the # of cups doesn’t change and I just want to make sure. Thank you!

  16. Hi there,

    Could I use Cashew milk instead of coconut and Ambrosia apples? Ate they too sweet? Also wondering how thick this soup is as I would like it to be quite thick to use over veggies and chicken

    1. Hi Alexis! I haven’t tested this recipe with these substitutions but they should work. Any sweet and tart apple complements the nutty flavors of the butternut squash. Hope you enjoy it!

Load More Comments