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.
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📝Shopping list
- 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
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.
🥣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.
- 🍲To confirm that your soup is ready, make sure the larger butternut squash chunks are soft all the way through.
- 🍲Use tongs to carefully remove the sage sprig. Next, use an immersion blender to fully blend all ingredients until smooth. 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.
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!
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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.
↔️Substitution ideas
- 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.
😉Hints & hacks
- Buy already-cut butternut squash the fresh veggies section of your market to save time. 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!
- Purchase apples and onions pre-cut to save time. 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.
📖 Recipe
Slow Cooker Butternut Squash Soup Recipe {Dairy Free}
Equipment
- Knife and cutting board
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 cooker3 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
Nutrition
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Joan says
Look delicious. I love butternut squash. Can wait to try this one.
Ericka says
Best soup I have ever tasted!
The Lazy Slow Cooker says
Thank you, Ericka!! So glad you love it. I really appreciate you taking the time to share!!
Sharon says
Is butternut squash hard to cut?
The Lazy Slow Cooker says
Not too bad. I think that acorn squash and watermelon are worse. My market also sells it pre-cut, which is a nice option if cutting is a problem.
Marge Patterson says
If you put it in the microwave for a minute before peeling, it is easier