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    Home » Side Dishes

    Published: Jan 21, 2022 · Modified: Apr 29, 2022 · By Susan

    Slow Cooker Butternut Squash Soup

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    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

    1. 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!
    2. 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.
    3. 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.
    4. 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.

    As an Amazon Associate, I earn from qualifying purchases and affiliate links.

    Finished bowl of slow cooker soup ready to serve

    Slow Cooker Butternut Squash Soup Recipe {Dairy Free}

    This easy slow cooker butternut squash soup is hearty, healthy, and delicious. It is the perfect dish to warm you up from the inside out.
    5 from 3 votes
    Print Pin Rate Save Saved!
    Prep Time: 15 minutes
    Cook Time: 8 hours
    Total Time: 8 hours 15 minutes
    Servings: 6
    Calories: 204kcal
    Author: The Lazy slow cooker
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    Equipment

    • 4 qt slow cooker or larger
    • measuring spoons and cups
    • Knife and cutting board
    • immersion blender

    Ingredients

    • 3 lbs cut butternut squash diced
    • 1 medium apple peeled and diced (optional)
    • ½ cup onion diced
    • 4½ cups vegetable broth
    • 2 tablespoon maple syrup
    • 1 tablespoon garlic minced
    • 2 teaspoon salt
    • 1 teaspoon ground ginger
    • ½ teaspoon ground cinnamon
    • ½ teaspoon ground nutmeg
    • 1 sprig fresh sage optional
    • pinch cayanne pepper optional
    • ⅔+ cup coconut milk can substitute with half and half

    Instructions

    • add all ingredients except coconut milk and sage to slow cooker
      3 lbs cut butternut squash, 1 medium apple, ½ cup onion, 4½ cups vegetable broth, 2 tablespoon maple syrup, 1 tablespoon garlic, 2 teaspoon salt, 1 teaspoon ground ginger, ½ teaspoon ground cinnamon, ½ teaspoon ground nutmeg, pinch cayanne pepper
    • lay sage on top of ingedients, cover and cook on low for 8 hours
    • after cooking, remove sage sprig and use immersion blender to fully blend all ingredients in slow cooker
    • about 20 minutes prior to serving, add coconut milk to slow cooker and full stir to mix
    • optional: garnish each individual with additional coconut milk swirled on top.

    Notes

    note: 
    Both Honey Crisp and Granny Smith apples are great for this recipe. 
    If you prefer your soup more on the savory side, omit apple.  

    Nutrition

    Calories: 204kcal | Carbohydrates: 40g | Protein: 3g | Fat: 6g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 1494mg | Potassium: 932mg | Fiber: 6g | Sugar: 14g | Vitamin A: 24501IU | Vitamin C: 51mg | Calcium: 131mg | Iron: 3mg

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      Recipe Rating




    1. Joan says

      January 27, 2022 at 10:34 pm

      5 stars
      Look delicious. I love butternut squash. Can wait to try this one.

      Reply
    2. Ericka says

      November 07, 2022 at 8:46 pm

      5 stars
      Best soup I have ever tasted!

      Reply
      • The Lazy Slow Cooker says

        November 08, 2022 at 9:04 am

        Thank you, Ericka!! So glad you love it. I really appreciate you taking the time to share!!

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    Welcome to The Lazy Slow Cooker. I am so happy you are here! My name is Susan (yep - I am Lazy Susan!) and I am the recipe developer/blogger behind these posts. I am the mom of three amazing but super busy kids and the wife of one awesome and also super busy guy. All 5 of us have very different schedules and I would not survive mealtime without my crockpot. Read More…

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