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Slow Cooker Butternut Squash Soup

This Slow Cooker Butternut Squash Soup is the perfect fall recipe. It’s comforting, healthy, and delicious! It’s non-dairy, vegan, and good for you! Whether you are looking for a plant-based recipe or not, this is worth a try.

With fall here, nothing is more comforting than a nice bowl of soup. This recipe is the perfect balance of sweet and savory. We topped it with an extra touch of coconut cream and pepitas.

Why we love this recipe

Slow cooker recipes are amazing, especially when it’s as easy as this soup. The hardest part of this recipe is peeling and chopping the butternut squash. If you are lucky enough to find cut up butternut squash at your local grocery store, go for it! We find cut up butternut squash from our local Costco. It’s usually accessible this time of year.

How to Peel and Cut a Butternut Squash

Let’s be honest, butternut squash can be intimidating to cut, wouldn’t you agree? They are oddly shaped, thick and dense.

First of all, you need to make sure you have a sharp knife. Second, you need to find a good cutting board or something stable to place the butternut squash.

  1.  Using the sharp knife, cut about 1/4-inch from the bottom of the squash. This will help it keep stable. Then cut off 1/4-inch from the stem end.
  2. Peel with a vegetable peeler. Holding the squash in one hand, use a sharp vegetable peeler in the other hand to peel off the outer layer. It help to stabilize the squash on the cutting board.
  3. Cut the squash in half – With the squash standing upright on the cutting board. Make one cut down the middle. If the butternut squash is not able to stand without wobbling then cut off a little bit more off of the bottom in order to get it to be stable.
  4. Scrape out the seeds – use a spoon to scoop out the seeds and the pulp from the center cavity. You can toss or save it to make toasted pumpkin seeds.
  5. Cut the squash in halves then cut again into cubes.

Typically a 1 pound squash should yield about 2.5-3 cups of 1/2 inch cubed squash.

 

Slow Cooker Butternut Squash Soup

This soup is perfect for fall, it's delicious and plant-based!
Calories
Ingredients
  
  • 4 cups Butternut Squash (approx. 1 large butternut squash)
  • 1 medium chopped white onion
  • 1 large cored (peeled and chopped granny smith apple (or 2 small ))
  • 1 cup chopped carrots
  • 6 cloves garlic
  • 3 tsp sea salt (to taste)
  • 1 tsp freshly ground black pepper (to taste)
  • 3 tsp cinnamon
  • 1 tsp nutmeg
  • 1 sprig fresh thyme
  • 4 cups vegetable broth
  • 2 13.5 oz cans of full-fat coconut milk
Instructions
 
  • Peel and chop the butternut squash, apples, garlic, carrots and onions. Everything should be about 1-inch pieces.
  • In the slow cooker and butternut squash, apples, onions, carrots, cinnamon, nutmeg, salt, pepper, broth and the sprig of thyme.
  • 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.
Tried this recipe?Let us know how it was!

If you want a lower fat recipe, substitute the full-fat coconut milk for the light. Although that full-fat makes it ultra creamy and silky smooth. We use A Taste of Thai coconut milk in this recipe.

For a super smooth soup, we use our Cuisinart immersion blender or it can be transferred to a full blender. Just make sure to be careful if the soup is still hot.

If you are looking for another delicious plant based meal, try this One Pot Mexican Inspired Quinoa recipe!

 

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20 Comments

  1. My secret (?) to working with squash of any kind is to briefly zap it in the microwave – either before or after peeling, depending on type of squash. Makes a breeze out of cutting or cubing, etc.

  2. Where can I find out the nutritional information on the Butternut Squash soup? Calories, Fat etc?

    1. You don’t have to but it really gives it a great flavor and creaminess. You can always substitute with your favorite milk as well!

  3. Hi!
    I wanna make this for a work potluck- do you think I should make it all the day before and just put the crockpot on low to warm it up day-of, or should I just cook and blend the veggies and then add the coconut milk day of? Just wondering how to maximize quality with prepping!

    1. Hi, you can definitely make this the day before and just keep on warm the day off. We sometimes make this for weekly meal prep and it reheats perfectly!