Crock-Pot Butternut Squash Soup Recipe

Hi, I’m Sam from dishfoody.com, where comforting classics get a fresh twist. Crock-Pot Butternut Squash Soup delivers velvety smooth autumn flavors from caramelized squash apples carrots and warming spices finished with coconut milk creaminess.

This hands-off cozy bowl serves 6 in 10 minutes prep plus 6-8 hour slow cook perfect fall meal prep or chilly evening cure.

Why This Recipe Works

Slow cooker caramelizes natural sugars in squash creating deep flavor without stovetop babysitting. Apple adds subtle sweetness balancing savory broth. Coconut milk provides dairy-free richness emulsifying beautifully. Ginger nutmeg cinnamon layer warmth without overpowering. Immersion blender purees right in pot eliminating transfer mess.

Ingredients & Prep

1 large butternut squash 3 lbs peeled cubed, 1 sweet onion chopped, 2 carrots peeled chopped, 1 apple Honeycrisp peeled cored chopped, 4 cups vegetable broth low-sodium, 1 tsp salt, ½ tsp black pepper, ½ tsp ground cinnamon, ¼ tsp ground nutmeg, 1-inch fresh ginger grated, 1 cup full-fat coconut milk, toppings: pepitas sour cream chives.

Step-by-Step Instructions

Add squash onion carrots apple broth salt pepper cinnamon nutmeg ginger to 6-quart crock-pot. Cover cook LOW 6-8 hours HIGH 3-4 hours until squash fork-tender. Remove lid stir coconut milk. Puree immersion blender until silky smooth right in pot. Taste adjust salt. Serve hot topped pepitas sour cream chives.

Flavor Variations

Storage Tips

Refrigerate airtight 5 days. Freeze 3 months excellent batch cooking. Thins when frozen perfect soup consistency reheated.

FAQs

Grainy texture? Blend longer fully pureed. Too thick? Splash broth coconut milk. Not sweet? Honeycrisp apple extra cinnamon pinch.

Conclusion

Crock-Pot Butternut Squash Soup transforms dump-and-go into autumn masterpiece creamy caramelized effortlessly perfect.

Crock-Pot Butternut Squash Soup Recipe

Print Recipe

Crock-pot Butternut Squash Soup delivers velvety autumn comfort with sweet roasted squash, crisp apple brightness, and warming cinnamon-nutmeg embrace. Hands-free slow cooker magic creates restaurant-smooth texture while coconut milk adds tropical silkiness. Ultimate Pinterest fall soup board champion with zero babysitting.

• Author: ssam
• Prep Time: 15 mins
• Cook Time: 6 hours
• Total Time: 6 hours 15 mins
• Yield: 8 servings 1x
• Category: Soup
• Method: Slow Cooker
• Cuisine: American Autumn

Ingredients

Scale 1x2x3x

• Soup Base:
• 1 large butternut squash (3–4 lbs, peeled, 1-inch cubes)
• 1 large sweet onion (chopped)
• 2 medium apples (Honeycrisp/Fuji, peeled, chopped)
• 3 large carrots (peeled, chopped)
• 4 garlic cloves (smashed)
• 1-inch fresh ginger (peeled, grated)
• Liquid & Seasoning:
• 4 cups vegetable broth (low-sodium)
• 1 tsp kosher salt
• ½ tsp black pepper
• ½ tsp ground cinnamon
• ¼ tsp ground nutmeg
• ⅛ tsp cayenne pepper
• 1 cinnamon stick (optional)
• Finish:
• 1 cup full-fat coconut milk
• 1 tbsp apple cider vinegar
• Salt to taste
• Garnish:
• Toasted pepitas
• Coconut cream swirl
• Chives or sage leaves

 

Instructions

• 1. Add squash, onion, apples, carrots, garlic, ginger to 6-quart crockpot.
• 2. Sprinkle cinnamon, nutmeg, cayenne, salt, pepper. Add cinnamon stick.
• 3. Pour broth over vegetables (not stirring needed).
• 4. Cover. Cook LOW 6-8 hours or HIGH 3-4 hours until squash fork-tender.
• 5. Remove cinnamon stick. Add coconut milk + vinegar.
• 6. Immersion blend until silky smooth (or blender in batches).
• 7. Taste. Adjust salt/vinegar/cayenne. Simmer 10 mins if needed.
• 8. Serve garnished with pepitas + coconut cream swirl.

Notes

• No sauté step = true dump-and-go perfection.
• Full-fat coconut = luxurious dairy-free creaminess.
• Apple cider vinegar = brightness balance essential.
• Immersion blender = countertop cleanup victory.
• Make ahead: Fridge 5 days, freezes 3 months perfectly.
• Storage: Portion before freezing (expansion).
• Instant Pot: HIGH PRESSURE 12 mins + 10 min natural release.
• Thickener: Extra 1 tbsp cornstarch slurry if needed.
• Batch scale: 8-quart holds 1½x recipe perfectly.
• Serves 6-8. Fall comfort food MVP unlocked.

Nutrition

• Serving Size: 1½ cups
• Calories: 185
• Sugar: 12g
• Sodium: 520mg
• Fat: 9g
• Saturated Fat: 7g
• Unsaturated Fat: 2g
• Trans Fat: 0g
• Carbohydrates: 27g
• Fiber: 5g
• Protein: 3g
• Cholesterol: 0mg

Keywords: crock pot butternut squash soup, slow cooker squash soup, creamy butternut soup, autumn squash soup recipe, easy butternut soup