Crockpot Butternut Squash Soup

This Crockpot Butternut Squash Soup is the recipe that took our new place from “house” to “home.” A creamy, comforting blend of butternut squash, coconut milk, and apple, eating a bowl of it feels like walking through your front door after a long trip or curling up with a warm blanket on a chilly day. 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 is just the loving spoonful you need!

Healthy vegan recipe for the BEST Crockpot Butternut Squash Soup with coconut milk and apple. The crock pot makes it easy and it tastes better than Panera! Rich, creamy, and made with simple ingredients, this is one of the best fall comfort foods.

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Have you ever gone through the span of a few weeks where you felt completely out of your eating routine? That was our first two weeks after our move. Meals were a mix of takeout, whatever I could find in the freezer, and chips.

When I was finally organized enough to cook us a real meal, a warm, feel-good recipe like this Crockpot Butternut Squash Soup sounded nothing short of heaven.

This stovetop Butternut Squash Apple Soup 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.

Not only did this Crockpot Butternut Squash Soup deliver on my harvest-scented dreams, but it is the best butternut squash soup recipe I’ve had to date!

Vegan Butternut Squash Soup made in the crockpot! Healthy and delicious.S

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. (For those with dietary concerns, using the coconut milk also makes this butternut squash soup naturally vegan, and it is gluten free as well.)
  • If you are in a rush, you can simply toss all of the ingredients into the slow cooker raw and cook from there. That said, I like to spend a few extra minutes sautéing the onions first. Cooking the onions gives the soup a rounder, more finished flavor and allows the the other ingredients to shine through more completely.
  • My other key tip to taking this Crockpot Butternut Squash Soup from “yes, that’s very good” to “GIVE ME MORE NOW” is to add complementary ingredients that bring out the squash’s naturally sweet, golden flavor. Apples add the right balance of acidity and sweetness, and I have a few favorite spices that doctor it up too (see below!).

What Spices Go With Butternut Squash Soup?

  • For me, the essential butternut squash soup spices are nutmeg (so fall!) and a baby pinch of cayenne pepper. The cayenne keeps the soup from being too sweet and adds the lightest touch of warmth without taking over or making the soup spicy.
  • Sage is another classic. I like to sprinkle on fresh sage at the end. It’s not 100% necessary, but it will make you feel like you are living the fantasy promised by every Yankee harvest candle.

Healthy Crockpot Butternut Squash Soup. Made with apples and coconut milk for amazing flavor!

What Other Ingredients Can I Use for Butternut Squash 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.

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. 

Easy Crockpot Butternut Squash Soup. Rich, creamy, and perfect for fall dinners.

What to Serve with Crockpot Butternut Squash Soup?

Crockpot Butternut Squash Soup. A healthy, easy dinner recipe made with squash, apples, and coconut milk.

Don’t be surprised if this cozy Crockpot Butternut Squash Soup finds a fast home in your kitchen. I know the recipe will be a regular in ours!

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Slow Cooker Butternut Squash Soup

Yield: 12 cups
Prep Time:
10 mins
Cook Time:
7 hrs
Total Time:
7 hrs 10 mins
The BEST butternut squash soup recipe! This easy, healthy Crockpot Butternut Squash Soup is creamy, comforting, and filled with the best flavors of fall.

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

  1. 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.

  2. 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.

  3. 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.

  4. 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.

Recipe Notes

  • Store leftovers in an airtight container in the refrigerator for up to 5 days or freeze for up to 3 months. Let thaw overnight in the refrigerator. Rewarm in the microwave or on the stove top.
Course: Appetizer, Main Course, Side Dish
Cuisine: American
Keyword: Butternut Squash Recipes, Butternut Squash Soup, Crockpot Butternut Squash Soup

Nutrition Information

Amount per serving (1 of 8, about 1 1/2 cups) — Calories: 217, Fat: 4g, Saturated Fat: 2g, Carbohydrates: 49g, Fiber: 8g, Sugar: 14g, Protein: 4g

Did you try this recipe? I want to see! Follow Well Plated on Instagram, snap a photo, and tag it #wellplated. I love to know what you are making!

Healthy vegan recipe for the BEST Slow Cooker Butternut Squash Soup with coconut milk and apple. The crock pot makes it easy and it tastes better than Panera! Rich, creamy, and made with simple ingredients, this is one of the best fall comfort foods. #wellplated #butternutsquashsoup #slowcooker #crockpot #healthy #vegan

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About Erin Clarke

I’m fearlessly dedicated to making healthy food taste incredible. Wearer of plaid, travel enthusiast, and firmly convinced that sweets and veggies both deserve a place at the table. MORE ABOUT ERIN…

18 comments

  1. I look forward to trying this. I don’t like coconut so is there something else I could substitute instead of coconut milk?

    • Hi Marg, I don’t think you can taste the coconut milk here, and I like the richness it brings, but you can use chicken stock instead.

  2. Erin, I love following your recipes. I get them everyday. I have tried a couple of your muffin recipes. Love tnem. My question is, would I be able to half some of the recipes and still taste the same. Most of the main dish recioes make so mucb for just me and my husband, and in some cases it would be just me. I dont have a big freezer so space is another problem. The butternut squash looks so good.
    Thanks, Erin

    • Hi Kay, yes, I think you can halve most recipes in general. (Though the cook time may be slightly less.) I’m so glad to hear you’ve been enjoying some of my recipes, and I hope you love this one too!

  3. I love making homemade soups and this one sounds delicious. Right now I have some pumpkins that I used for seasonal decorations at our front door. I think that I will substitute pumpkin for the butternut squash and follow the rest of your recipe. It should be good with those extra ingredients you listed.

  4. I don’t have a slow cooker. Can this be cooked on stovetop? Thank you. 

  5. Does the coconut milk leave a coconut taste in squash soup. I dont like coconut. Or can u use a substitution. Thanks

    • Hi Elsie, I don’t think you can taste the coconut milk, and I like the richness it provides. You can also swap chicken stock if you’d like.

  6. I did use fresh pumpkin in place of the butternut squash and cooked it stovetop instead of in the slow cooker. The only thing I added was 3 cans of chicken broth instead of the 2 cups it called for so that all the veggies and apple would cook in liquid. It is delicious! Will serve it as a first course tonight with fresh chopped sage. Thanks for your excellent recipe. It is a keeper!

  7. This is the first review I’ve ever left for a recipe. This soup is delicious. Although I made an error and didn’t buy enough butternut squash so I substituted with sweet potato. This will definitely be a new go-to.

    • Bridget, thanks so much for taking the time to report back! I’m so glad it was a hit—great thinking with the sweet potato add!

  8. What kind of coconut milk did you use for this recipe? Have you tried with evaporated milk? 

    • Hi Molly, I used light coconut milk. I have not tried it with evaporated milk, but if you decide to experiment, I’d love to hear how it goes.

  9. I made this and it was so good! I had to share it with a friend and she agreed! Fantastic soup! Thank you

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