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.

A crockpot with the best butternut squash soup recipe made with coconut milk

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 ¾-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 27 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 ¼- to ½-inch dice (about 1 ½ 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
  • ½ teaspoon ground nutmeg
  • ¼ 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)
  • ¼ teaspoon cayenne pepper
  • ¾ cup light coconut milk (may use up to 1 ½ 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 ¾-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 ¾ 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 ½ cupsCalories: 155kcalCarbohydrates: 31gProtein: 3gFat: 4gSaturated Fat: 2gSodium: 333mgPotassium: 780mgFiber: 5gSugar: 10gVitamin A: 19982IUVitamin C: 42mgCalcium: 98mgIron: 2mg

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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!

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93 Comments

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

    1. 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

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

    1. 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.

  5. 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!5 stars

  6. 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.5 stars

    1. 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!

    2. Hi Erin.
      Butternut soup, my all time favorite. This recepe is like a magnet. The color the texture, the smell and the look is so inviting that one cannot but help digging into it before dishing up. Thanks for such a wonderful recepe that is more than inviting and if anyone else has not tried it yet, you missing out big time.
      Thanks for your tallent and sharing it with us.

      Derrick5 stars

      1. I’m so happy to hear that this recipe was a hit, Derrick! Thank you for taking the time to share this kind review!

    3. It’s a colder day here in NY and I am on a 100% puréed diet due to a tumor in my stomach and a recent surgery to begin fixing it. So I was so happy when my Aunt sent me this recipe.  I must say it was very good and makes this way of eating a little better.  Thanks so much for the yummy meal.5 stars

    1. 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.

  7. This has been my favorite soup to make this season. I add a little extra cayenne for a kick and the whole can of coconut milk. Super tasty and perfect for winter season. Thanks for the recipe!5 stars

  8. Looks amazing, however I can’t eat apples or onions. What would be the nutritional count if I remove them? Thank you!

    1. Hi Stephanie! I suggest using an online calculator like MyFitnessPal, which you can customize based on the ingredients you have to get accurate nutritional information. Also, I’m afraid the flavor of this soup will not be the same without the onion or apples. You could try this Pumpkin Curry Soup instead, as it does not use apples, and you could omit the onion from the recipe. I hope this helps!

  9. The soup was too spicy. Do you think leaving out the nutmeg and cayenne would be good? I like mild and savory soups. Many a time I will heartily eat Butternut squash soup made simply.

    1. Cherie, you can omit the cayenne. I hope you love it even more next time! For your leftovers if they are too hot for your taste, trying stirring in coconut cream or Grekk yogurt.

  10. If I buy the pre cut butternut squash and they come in containers of 14 oz, how many containers do I need? I know your recipe says 2 med squash/about 6 lbs but not sure how to convert that to the already cut up pieces. Wanting to make this today!

    1. Hi Katie! The six pounds of butternut squash would equal 96 ounces, so you’ll need about seven 14-ounce containers of butternut squash, and you’ll end up with a little bit leftover. I hope this helps and that you enjoy the recipe!

      1. Oh boy, that’s a lot! I had my husband pick up a 28 oz container so I still don’t have enough. Tanks for getting back to me tonight!

    1. Maria, you can cook these separately then stir them in at the end. The flavor and texture will be different that how the soup was created. If you decide to play around, I’d love to hear how it goes!

  11. Just made your soup to add to a dinner I’m making for my girlfriends next week. I have a curried BN squash soup that is my standby, but now I think I’m switching to yours. It’s so delicious, creamy and COMFORTING.

    Thank you!5 stars

    1. Hi Taylor! The timing will depend on your slow cooker, but I’d suggest checking it at the normal cooking time to see if the squash is tender. If it isn’t yet, then you could let it cook for additional time. You could also let the frozen squash thaw in the refrigerator first, and then make the recipe as directed. I hope this helps!

  12. This soup has to be my absolute favorite. My sister-in-law made it for Thanksgiving. Would this be considered Whole30? I’ve read through the ingredients, no dairy, no grains, no legumes. I’m new to the Whole30. 5 stars

    1. Hi Courtney! I’m so happy that you’ve enjoyed this recipe! Based on my understanding of Whole30, this recipe may be compliant as long as you use unsweetened coconut milk. Of course, I suggest doing your own research to make sure your specific ingredients are all compliant!

  13. This is my absolute favorite soup! So easy and delicious and I love that it’s healthy too! I’ve made it so many times to bring to friends and they always ask for the recipe. Highly recommend!5 stars

  14. We will soon be bringing crock pots of meatless soup for the weekly Lent gatherings. I used to use the Snows Clam Chowder and add broken up pieces of cooked salmon patties. I am wondering if I can add the salmon patties to this butternut soup. It would be much healthier than the clam chowder and still be rich and creamy.

    1. Hi Kathy! I’ve never tried adding salmon patties to this recipe, so I’m not sure how it might turn out. If you decide to experiment, I’d love to hear how it goes!

  15. Your recipe calls for coconut milk in a can. How does this differ from the almond or coconut milk we can now purchase as a beverage?

    1. Hi Kathy! The coconut milk beverage you might find in the refrigerator section is typically watered down, which is why the canned kind is better for in creamy soups like this one. I hope this helps!

    1. Hi Sarah! I’d actually recommend using chicken or vegetable stock instead. For a richer option, use could also use part stock, part half-and-half. I hope this helps!

  16. I have read the recipe for the butternut soup. I am now in the process of making it and will let you know tomorrow how it was. There is no doubt that this will be a 5 star soup.

  17. Hi! I have one large butternut squash (not sure how much it weights). Will this be enough for the recipe? Or will I have to alter it in some way? Thanks for any advice you can give :-) BTW, I absolutely love your recipes!!

    1. Hi Nancy! Unfortunately, I can’t say for certain without knowing the size of the squash. I hope you enjoy the recipe if you try it!

  18. I love thick soups and made 2x of this recipe. I topped the soup with toasted pumpkin seeds when serving and it was delicious — everyone loved it. Nobody found the soup too spicy. I love spicy so might slightly increase the pepper or cayenne next time. (Could not find this recipe in the book.)5 stars

  19. If you use precut packaged squash, how many pounds will be needed? Will it be the same 6 pounds as recipe states?

  20. My brother made this and it was delicious.
    Look forward to trying this myself.

    I added a couple of dollops of sour cream and that was pretty tasty too.’5 stars

  21. Easy and delicious. I prepared the recipe as written and can’t stop talking about it. I’m putting some in the freezer, too, to enjoy in a couple weeks. Thank you!5 stars

  22. I just made this for my family. Rave reviews! I was trying to recreate a soup I had at a local restaurant – this turned out better. The cayenne was not intense, but gave a nice pop. I used a cortland apple and granny smith apple. Perfect balance.
    I did roast the squash whole in the oven for about 1/2 the time (30 min.) would normally cook it, just to soften it enough so that I could peel/dice it easily. It was still firm when I added it to the slow cooker. Don’t know if the brief roasting attributed to the buttery brown flavor, but couldn’t hurt. I added fresh chopped sage and salted roasted pumpkin seeds for garnish.
    Thank you for sharing.5 stars

  23. This stuff is literally liquid gold!! I never bother leaving reviews but with this soup I felt I had too. I’ve been making this for a few years now and it’s a tried and true family favorite. I also host Easter’s at my home and everyone always asks me for the recipe. Seriously, the BEST!5 stars

  24. 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

  25. 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

  26. 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