This easy slow cooker butternut squash soup is hearty, healthy, and delicious. It is the perfect appetizer or side dish. An easy treat that can be made dairy-free and vegan.

Finished bowl of slow cooker soup ready to serve

Soup season is a state of mind.

This comforting soup is perfect for warming up on a cold fall day. But, it is also an amazing starter for a warm summer BBQ. Basically, it is just great - any time of year!

It is filled with natural, healthy, simple ingredients available at your local grocery store or farmer's market. This makes it one of those easy recipes you will want to make on repeat.

📝Shopping list

Labeled soup ingredients laying on a table

Jump to recipe for exact quantities

Butternut squash - skin removed and cubed

Apple (optional) - Peeled and cubed

Onion - chopped

Vegetable broth

Maple syrup - pure maple syrup is best

Garlic - minced

Cinnamon - ground

Nutmeg - ground

Ginger - ground

Salt

Sage - a fresh sprig, if possible

Cayenne - pinch (optional)

Can of coconut milk

🥣Method

This delicious soup is made with just a few steps. Place all ingredients other than the coconut milk into your slow cooker. Cover and let it do it's thing on low for about 8 hours.

All slow cooker soup ingredients in slow cooker before cooking

To confirm that your soup is ready, make sure the larger butternut squash chunks are soft all the way through. Once everything is fully cooked through, use tongs to carefully remove the sage sprig. Next, use an immersion blender to fully blend all ingredients until smooth.

All butternut squash soup ingredients in slow cooker after cooking but before blending

If you don't have an immersion blender, carefully transfer the ingredients to a food processor or regular blender and blend fully. Once blended, return soup to slow cooker.

Next, add in the creamy coconut milk and stir to fully combine. To make your soup extra creamy, you can add coconut milk to individual bowls when serving.

Finished slow cooker pot full of blended butternut squash soup

IMPORTANT NOTE: do not use coconut water for this slow cooker recipe. Only coconut milk (or heavy whipping cream) will achieve desired results.

🧆Serving suggestions

Crockpot butternut squash soup makes a wonderful starter or side dish for just about any meal. It is great served alongside a turkey salad sandwich or a chicken lettuce wrap.

I particularly love to serve this dish as a prelude to a wonderful brisket dinner!

A bowl of butternut squash soup ready to serve with crackers on the side

Storing leftovers

Store leftovers in airtight containers or bags. As with most soup recipes, this type of soup will last for 2-3 days in the refrigerator. In the freezer, it will last for up to 3 months. Upon defrosting, if your soup is thicker than you like, you can thin it out by adding some additional broth.

↔️Substitutions

The recipe as written calls for this inclusion of an apple. If you prefer that your butternut squash slow cooker soup be a little less sweet, skip the apple.
Both Granny Smith and Honey Crisp apples work well in this recipe.
Use heavy cream as an equal substitute for coconut milk for a non-vegan version of this soup.
The veggie broth in this recipe can be substituted with chicken broth if you prefer (also non-vegan).
The maple syrup in this recipe can be swapped with 2 tablespoons of brown sugar.

Finished bowl of butternut squash soup with coconut milk swirled on top

😉Hints & hacks

Butternut squash can often be purchased already cut up in the fresh veggies section of your market. I am sure I don't need to tell you that buying it this way is always my lazy preference! There is an extra cost to this, but it saves so much time! Cutting up the squash is the hardest part of this recipe - by far!
Apples and onions can also be purchased pre-cut. I generally cut and peel a fresh apple, but almost always use frozen, pre-cut onion.
This is a great dish if your people will be eating at different times. After the cooking time, turn your slow cooker to the warm setting. Everyone can have a warm and filling meal, no matter what time they are ready to eat.
In the market for a new slow cooker? I love mine!.

Note: as of the time of this publication, I have only made this soup with fresh butternut squash. If you try it with frozen, please let me know how it goes in the comment section below.

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