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Bowl of Crockpot Butternut Squash Soup garnished with coconut milk swirl and parsley on a wooden table

Crockpot Butternut Squash Soup

This Crockpot Butternut Squash Soup is a time-saving, creamy delight made effortlessly in your slow cooker. Perfect for busy days, it combines fresh ingredients for a deliciously healthy meal.
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Prep Time 10 minutes
Cook Time 7 hours
Total Time 7 hours 10 minutes
Servings: 8 servings
Course: Main Course
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • 1 tablespoon extra-virgin olive oil
  • 1 medium yellow onion, diced (about 1 1/2 cups)
  • 2 medium butternut squash (about 6 pounds total), peeled, seeded, and cubed
  • 2 medium apples, cored and diced
  • 2 cups low-sodium vegetable broth
  • 1 teaspoon kosher salt
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground black pepper
  • 1/4 teaspoon cayenne pepper
  • 3/4 cup light coconut milk, plus more if needed

Method
 

  1. Lightly coat the inside of your slow cooker with cooking spray.
  2. Heat olive oil in a medium pan over medium heat. Sauté the onion until it’s soft and fragrant, about 8 to 10 minutes, then add to your slow cooker.
  3. Prep the butternut squash by slicing off the ends, peeling, and cubing into 3/4-inch pieces. Add the cubed squash to the slow cooker.
  4. Add the diced apples, broth, salt, nutmeg, pepper, and cayenne to the crockpot. Stir to combine.
  5. Cover and cook on LOW for 6 to 8 hours, or HIGH for 3 to 4 hours, until the squash is tender.
  6. Stir in the coconut milk. Use an immersion blender to puree directly in the slow cooker, or carefully transfer the soup to a blender to puree in batches. Return it to the slow cooker if needed.
  7. If the soup is too thick, stir in more coconut milk to adjust the consistency. Taste and adjust seasonings as necessary. Serve hot!

Notes

Optional recipe notes or tips.