This Crockpot Butternut Squash Soup is an easy take on the classic fall soup. Sweet and creamy, it’s a cozy vegan recipe that’s loaded with nutrients and flavor to satisfy your tastebuds and keep you feeling full. Serve it on its own, or pair it with your favorite sides and main courses for a satisfying meal! 

bowls of easy butternut squash soup with bread pieces around.

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

Is there anything better than a big bowl of warm homemade soup? It’s one of our favorite comfort foods, and this easy crockpot butternut squash soup always hits the spot! 

A fall favorite, it’s 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 toss everything together in the morning, and you’ll have a satisfying dinner waiting for you by the time you get home! 

  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!

Feel free to mix and match different ingredients to make this soup your own. For instance, some great variations include: 

  • 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, enjoy it as a side with your favorite main courses such as: 

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

4.16 from 13 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 medium chopped white onion
  • 1 large cored peeled and chopped granny smith apple (or 2 small )
  • 1 cup chopped carrots
  • 6 cloves garlic
  • 3 teaspoons sea salt to taste
  • 1 teaspoons freshly ground black pepper to taste
  • 3 teaspoons cinnamon
  • 1 teaspoon nutmeg
  • 1 sprig fresh thyme
  • 4 cups vegetable broth
  • 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.
  • 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.



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!

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Recipe Rating


  1. I have made this several times. It works for my Gluten Free daughter in law. And I love it too. Impressive first course for a nice company dinner. Oh— and I am happy with light coconut milk.

  2. You mention needing rosemary, sage, and ginger in your introductory write-up, but then they are not in the recipe. Just want to make sure the spices listed in the recipe itself are the ones (and only ones) needed. Thanks.

    1. Good catch, sorry about that. The recipe is now updated. It does not need rosemary, and ginger. It only needs thyme and the sage is for garnish!

      1. Thanks. I’m making this for dinner tonight. You also say a yellow onion is preferred in the introduction but then say a white onion in the recipe. Thinking this isn’t critical and all I had is a yellow so used it. Thanks again.

  3. 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.

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

  5. Hello. I love your blog and Instagram!!! Thank you. But PLEASE when I try to read the recipe the google ads appear every few lines. It is so distracting but more importantly the ads are so unappealing. Example: gum disease and psoriasis. Yuck. It really distracts from your lovely food blog.

    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!

  6. 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!