Get ready to cozy up with fall flavors in the easiest way possible with our Crockpot Butternut Squash Soup. It’s the sweet and creamy vegan marvel that not only satisfies your tastebuds but also keeps you feeling happily full. Whether you savor it solo or pair it with your favorite sides and mains, this recipe is a guaranteed ticket to a satisfying and delicious meal!

bowls of easy butternut squash soup with bread pieces around.

Experience The Best Butternut Squash Soup You’ll Ever Taste! 

Is there anything more soul-soothing than a generous bowl of homemade warmth? Enter our easy Crockpot Butternut Squash Soup – the epitome of comfort and a constant spot-hitter.

This fall favorite, is so yummy we find ourselves making it all year long. Here are just a few reasons why we can never get enough: 

  • It’s super simple to make. Just toss it in the slow cooker, and go about your day! 
  • It’s packed full of veggies but still tastes super sweet. 
  • It’s filling on its own or perfect for pairing. 
  • It’s gluten-free, dairy-free, vegetarian, and vegan to fit a variety of dietary needs.

Easy Butternut Squash Soup Ingredients

One bite and you won’t believe this recipe comes together with just ten simple ingredients! Here’s what you’ll need: 

  • Butternut Squash – To save time, we love to use pre-cut squash. Whole squash work, too as long as you cut them into smaller chunks or cubes.
  • Onion – We recommend using yellow onion for a sweeter flavor. However, white varieties will also do. 
  • Herbs – You will need some fresh thyme and sage for garnish. The fresher these are, the better your soup will smell and taste.
  • Garlic – For the best results, we recommend using whole garlic cloves. 
  • Vegetable Broth – Typically, crockpot butternut squash soup recipes will call for chicken broth. However, by using vegetable broth, we were able to keep this meal vegan-friendly without sacrificing any flavor. 
  • Olive Oil – This is a lovely neutral oil that has a high smoke point that adds extra richness to the soup while helping to combine the ingredients.
  • Salt and Pepper – Adjust to suit your taste preferences. 
  • Coconut Milk – This will help thin out your soup. We recommend using full-fat canned coconut milk for the creamiest texture. Liquid varieties found in the refrigerated section of your grocery store will not work! 

How to Make Butternut Squash Soup in the Crockpot

Thanks to the crockpot, this easy butternut squash soup is one of the simplest recipes you’ll ever make. Just throw everything into the crockpot in the morning and by the time you stroll through the door in the evening, a steaming bowl of satisfying Crockpot Butternut Squash Soup will be there to welcome you.

  1. Peel and Chop. Peel all the produce, and use a sharp knife to cut the fruits and veggies into pieces that are roughly one inch thick. 
  2. Combine and Cook. Add the squash, apples, onions, carrots, spices, broth, and thyme to the crockpot. Place the lid on top, and cook on high. 
  3. Blend. Use an immersion blender to blend the soup until smooth and creamy. Or, if you don’t have an immersion blender, transfer the mixture to a regular blender, and pulse until smooth, working in batches if needed. If using a regular blender, allow the soup to cool slightly first. Otherwise, it might explode! 
  4. Stir. Add the coconut milk to the soup, and gently stir until it is well combined. 
  5. Serve. Sprinkle your garnishes of choice on top, and enjoy warm! 
carrots, butternut squash, garlic cloves, diced onion, chopped green apples, and fresh herbs in a slow cooker.

Tips for Slicing Squash

Butternut squash may seem challenging to prepare at first. But with the right tools and a little confidence, you will have it cubed up and ready to go in no time. First, you must make sure you have a sharp knife. Second, you need to find a good cutting board or something stable to place the butternut squash. Then, just follow the steps below! 

  1. Cut about ¼” off of each end. 
  2. Peel the skin with a vegetable peeler. 
  3. Cut down the middle, slicing the squash in two. 
  4. Use a spoon to scrape out all the seeds. 
  5. Slice the butternut squash in half again. Then cut it into cubes. 

Recipe Variations 

We kept this recipe simple to let the flavors of the produce shine. However, the variations are endless!

Give your creative side a whirl and tailor this soup to your taste buds! Let your culinary imagination run wild – here are some stellar variations to spark your inspiration: 

  • Roasting the Veggies. Add extra depth to the flavor by roasting the squash, onion, and carrots before adding them to the soup. 
  • Vary the Seasonings. Experiment with different spices such as cumin, chile powder, or ginger to create a totally new flavor. 
  • Add Carbs. Stir in cooked rice, quinoa, farro, or lentils to add extra bulk to this soup, making it even more filling. 
  • Swap Out the Coconut Milk. If you don’t have coconut milk, feel free to use heavy cream or half-and-half instead. 
  • Include Protein. If you don’t follow a vegan or vegetarian diet, this soup tastes great with sausage, shredded chicken, or crumbled bacon or turkey bacon mixed in. 

What Works Well as a Garnish for Butternut Squash Soup? 

We love to garnish our soup with a swirl of coconut cream, red pepper flakes, and extra fresh herbs. However, if you’re looking for more flavor or texture, try including toppings like: 

  • Grated Parmesan or Cheddar cheese or feta crumbles
  • Toasted almonds, pine nuts, or pepitas
  • Microgreens
  • Croutons

How to Store, Freeze, and Reheat

Our families absolutely devour this easy crockpot soup. So, we recommend making a double batch to keep on hand throughout the week! 

  • To Store: Once cooked and cooled, leftovers can be transferred to an airtight container and stored in the fridge for up to 1 week.
  • To Freezer: Transfer your soup to a freezer-safe container, and store it in the freezer for up to 2 months
  • To Reheat: Allow your soup to thaw in the fridge overnight. Then, warm it in a pot on the stovetop over medium heat or in the microwave until your desired temperature is reached. Add an extra splash of broth if needed to help thin it back out. 

Serving Suggestions

This crockpot butternut squash soup can be enjoyed as a filling meatless meal with sides like a fall harvest salad or cheesy focaccia bread. Or, let this soup take on a supporting role and shine as a delightful sidekick to your favorite main courses, like:

a bowl of easy butternut squash soup.

Common Questions About This Easy Crockpot Butternut Squash Soup Recipe

Do you leave the skin on butternut squash for soup? 

It’s up to you! The skin is edible. However, it can be a bit tough. So, we prefer to remove it to create a smooth, silky soup. 

How do I thicken butternut squash soup? 

If your soup is too runny, don’t panic! Just stir in a small amount of flour or cornstarch until it begins to thicken. 

Can I use frozen squash? 

We haven’t tested it, but it should work just fine! Just keep in mind that frozen squash typically requires less cooking time. So, be sure to keep an eye on your soup! 

What is the clear liquid that comes from butternut squash? 

You might notice a sticky, almost sap-like liquid ooze from your squash once it is cut. Don’t worry! It’s safe to eat and is actually a type of fruit compound that can harden and create a sort of scab to protect the fruit from going bad. 

More Homemade Soup Recipes You’ll Love 

Can’t get enough soup in your life? Try some more of our favorite options! 

overhead image of a bowl of easy butternut squash soup

Easy Butternut Squash Soup Recipe

4.13 from 88 votes
Author: Food Dolls
Servings: 4
Prep: 10 minutes
Cook: 4 hours
Total: 4 hours 10 minutes
Plant-based, creamy, and delicious, this Easy Butternut Squash Soup Recipe is perfect for fall!


  • 4 cups Butternut Squash approx. 1 large butternut squash
  • 1 large cored peeled and chopped granny smith apple (or 2 small )
  • 6 cloves garlic
  • 1 cup chopped carrots
  • 1 medium chopped white onion
  • 1 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • 2 teaspoons sea salt to taste
  • 1 teaspoons freshly ground black pepper to taste
  • 4 cups vegetable broth
  • 1 sprig fresh thyme
  • 2 13.5 oz cans of full-fat coconut milk


  • Peel and chop the butternut squash, apples, garlic, carrots and onions. Everything should be about 1-inch pieces.
    4 cups Butternut Squash, 1 large cored, 1 cup chopped carrots, 6 cloves garlic, 1 medium chopped white onion
  • In the slow cooker and butternut squash, apples, onions, carrots, cinnamon, nutmeg, salt, pepper, broth and the sprig of thyme.
    1 teaspoon cinnamon, 1/4 teaspoon nutmeg, 2 teaspoons sea salt, 1 teaspoons freshly ground black pepper, 1 sprig fresh thyme, 4 cups vegetable broth
  • Cover and set to for 4 hours on high.
  • With an immersion blender, blend until smooth. If you don’t have an immersion blender. You carefully pour into a regular blender.
  • Fill blender half way. Place a towel over the top of the blender. Start the blender on the lowest speed and gradually increase the speed.
  • Add the coconut milk to the soup and stir.
    2 13.5 oz cans of full-fat coconut milk



Updated Recipe Notes:
Previously, the recipe used 3 teaspoons each of cinnamon and salt. We’ve scaled down these amounts. Adjust to your liking—begin with one teaspoon and adjust as desired.

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Serving: 1g | Calories: 353kcal | Carbohydrates: 38g | Protein: 5g | Fat: 24g | Saturated Fat: 21g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 1g | Sodium: 2729mg | Potassium: 961mg | Fiber: 6g | Sugar: 13g | Vitamin A: 20774IU | Vitamin C: 38mg | Calcium: 135mg | Iron: 5mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Like this recipe?Please leave a comment!

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Meet Alia & Radwa

Welcome to Food Dolls! We’re so glad you found us. We are Alia and Radwa, sisters who want to share simple and easy recipes with you. We hope you find recipes here that you enjoy making as much as we do! Learn more about us!

4.13 from 88 votes (81 ratings without comment)

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Recipe Rating


  1. I’m looking forward to making this. It looks so delicious. Could I use Buttercup Pumpkin rather than Butternut? Also, is it important apples are Granny Smith or would a red apple work?

  2. 5 stars
    I made this soup today and it was absolutely delicious!! My husband said it tastes like something we’d be served at our favourite 5 star restaurant. Thank you so much for this recipe, I’ll definitely make it again!

    1. I’m looking forward to making this. It looks so delicious. Could I use Buttercup Pumpkin rather than Butternut? Also, is it important apples are Granny Smith or would a red apple work?

      1. Sure! We like the slightly tarter flavor of Granny Smith, but if you prefer a sweeter soup red apples will work. We hope you enjoy!

        Alia & Radwa

  3. 5 stars
    Thank you – wonderful soup! I don’t tolerate apples so well though. I feel the sweetness is important for the flavour so am wondering if there is any chance, please, that you might be able to suggest a substitute for the apples in the recipe?