Slow Cooker Butternut Squash Soup

Slow cooker butternut squash soup
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There’s a cozy satisfaction in a bowl of warm soup, especially when the weather turns crisp and the leaves are painting everything gold. Butternut squash soup has a way of feeling both comforting and indulgent without being heavy, which is why I absolutely love making it in the slow cooker. This version isn’t just easy—it’s the kind of soup you can walk away from and come back to a house smelling like fall in every corner.

What I love most about this healthy butternut squash soup is how versatile it is. You can keep it classic with just a few ingredients, or add your favorite spices and toppings to make it uniquely yours. The slow cooker, or crockpot, does all the heavy lifting, letting the flavors meld together slowly so every spoonful is silky, rich, and perfectly balanced. It’s honestly one of the best butternut squash soup recipes I’ve tried—and I’ve tried a lot!

This crock pot butternut squash soup is perfect for busy days when you want a nourishing meal without standing over the stove. Simply toss in the squash, onions, broth, and spices in the morning, set it on low, and let it do its magic while you go about your day. By the time evening rolls around, you have a velvety, flavorful soup that feels like it took hours of work, but really, it took none of your energy.

Beyond the ease, there’s something about a winter squash soup that just warms you from the inside out. The natural sweetness of the squash paired with aromatic herbs and a hint of spice makes it perfect for fall soup recipes or any day you need a little comfort in a bowl. Plus, it’s nourishing, naturally creamy without any heavy cream, and so satisfying that it can easily be the star of a light lunch or dinner.

Why You’ll Love It

  • Hands-off cooking at its best – Pop everything into your crockpot in the morning, go about your day, and return to a house filled with the aroma of fall. No stirring or babysitting required.
  • Naturally creamy and comforting – This squash soup recipe gets its velvety texture from the squash itself—no cream needed—making it lighter but still satisfyingly rich.
  • Perfect for any skill level – Even if you’re not a confident cook, the slow cooker does all the hard work, so you can enjoy a restaurant-quality winter squash soup without stress.
  • Customizable flavors – From warming spices like cinnamon and nutmeg to a touch of ginger or garlic, you can adjust this crock pot butternut squash soup to suit your taste and mood.
  • Healthy and nourishing – Packed with vitamins, fiber, and natural sweetness, this healthy butternut squash soup feels indulgent while keeping things wholesome.

Ingredient List

For the Soup:

  • 2 pounds butternut squash, peeled and cubed
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 4 cups vegetable or chicken broth
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon ground nutmeg
  • ½ teaspoon smoked paprika (optional, for warmth)
  • 1 tablespoon olive oil or butter

For Garnish (Optional):

  • A drizzle of coconut cream or plain Greek yogurt
  • Fresh parsley or chives, chopped
  • Toasted pumpkin seeds

Ingredient Notes

  • Butternut squash: I always use fresh, local squash when I can—it makes a huge difference in flavor. You can use frozen if you’re in a pinch, just adjust cooking time.
  • Broth: Don’t skip the broth! Using a good-quality vegetable or chicken broth gives the soup depth that water alone can’t match.
  • Spices: Cinnamon and nutmeg are game changers here—they highlight the natural sweetness of the squash. I sometimes add a pinch of smoked paprika for a cozy fall vibe.
  • Garlic & onion: Sautéing them briefly in olive oil before adding to the crockpot boosts the flavor, but you can toss them in raw if you’re short on time.
  • Garnishes: These are optional but highly recommended. A swirl of yogurt or coconut cream adds creaminess, while toasted seeds give a nice crunch.

Kitchen Equipment Needed

  • Slow cooker / Crockpot – The star of the show! I love using my 6-quart Crock-Pot for soups; it’s roomy and cooks everything evenly.
  • Chef’s knife – For chopping squash, onions, and garlic. A sharp knife makes prep so much faster.
  • Cutting board – A sturdy board keeps your workspace safe and clean. I always use a wooden one for a bit of grip.
  • Wooden spoon or silicone spatula – For stirring the ingredients before cooking.
  • Blender or immersion blender – To puree the soup until silky smooth. I usually use an immersion blender; it’s quick and minimizes cleanup.
  • Measuring cups & spoons – Essential for accurate seasoning and broth amounts.

Instructions

Step 1: Prep the Squash and Veggies

  • Peel the butternut squash carefully using a vegetable peeler. Slice it in half, scoop out the seeds, and cut into 1-inch cubes.
  • Chop the onion into small pieces and mince the garlic.
  • Pro Tip: Try to cut the squash into similar-sized cubes so it cooks evenly—no one likes a mix of mushy and undercooked chunks.

Step 2: Sauté Aromatics (Optional but Recommended)

  • Heat 1 tablespoon of olive oil or butter in a skillet over medium heat.
  • Add the chopped onion and garlic, cooking until fragrant and slightly golden, about 3–4 minutes.
  • Transfer the sautéed onion and garlic to the slow cooker.
  • Pro Tip: Sautéing enhances flavor, but if you’re short on time, you can skip this step—the soup will still be delicious.

Step 3: Add Ingredients to the Slow Cooker

  • Place the cubed butternut squash into the slow cooker.
  • Pour in 4 cups of vegetable or chicken broth.
  • Sprinkle in salt, black pepper, cinnamon, nutmeg, and smoked paprika (if using).
  • Stir everything gently to combine.

Step 4: Cook the Soup

  • Cover the slow cooker with the lid.
  • Set to low and cook for 6–7 hours, or high for 3–4 hours, until the squash is tender and easily pierced with a fork.
  • Pro Tip: Resist the urge to lift the lid too often—every peek releases heat and can extend cooking time.

Step 5: Blend Until Smooth

  • Use an immersion blender directly in the crockpot to puree the soup until silky. Alternatively, carefully transfer the soup in batches to a countertop blender.
  • Taste and adjust seasoning if needed—sometimes a little extra salt or pepper makes all the difference.
  • Pro Tip: If using a countertop blender, let the soup cool slightly and blend in small batches to avoid splatters.

Step 6: Serve and Garnish

  • Ladle the soup into bowls.
  • Drizzle with coconut cream or Greek yogurt if you like extra creaminess.
  • Sprinkle with chopped parsley, chives, or toasted pumpkin seeds for texture and color.
  • Serve hot and enjoy!
slow cooker butternut squash soup

Tips and Tricks for Success

  • Cut squash evenly: Uniform cubes ensure even cooking—no mushy or undercooked pieces.
  • Sauté aromatics first: Browning onions and garlic adds depth of flavor, but it’s optional if you’re short on time.
  • Use the right broth: A flavorful vegetable or chicken broth makes a noticeable difference. Avoid water unless necessary.
  • Blend carefully: Use an immersion blender for minimal cleanup and smooth results; if using a countertop blender, do it in small batches to avoid splatters.
  • Adjust seasoning at the end: Taste before serving and add salt, pepper, or a dash of spice to make the soup shine.
  • Make ahead: The soup tastes even better the next day once the flavors meld. Store in the fridge for up to 4 days.

Ingredient Substitutions and Variations

  • Butternut squash: Can swap with acorn squash, pumpkin, or kabocha for different sweetness and texture.
  • Broth: Use low-sodium or homemade broth to control flavor and salt content.
  • Creaminess: Coconut milk or cashew cream works well instead of yogurt or cream for a vegan twist.
  • Spices: Try ginger, curry powder, or a pinch of cayenne for extra warmth and depth.
  • Toppings: Toasted seeds, croutons, crispy bacon, or a drizzle of olive oil all add texture and flavor.

Serving Suggestions

  • I love serving this butternut squash soup with a slice of warm, crusty bread—it’s perfect for dipping and makes the meal feel extra cozy.
  • Top with a dollop of Greek yogurt and a sprinkle of toasted pumpkin seeds for a little crunch and creaminess.
  • Pair with a fresh green salad for a light lunch or dinner that balances the sweetness of the squash.
  • For a heartier meal, serve alongside roasted chicken or turkey—it’s one of my favorite fall dinner combos.
  • Drizzle a little truffle oil or olive oil over the soup just before serving for a touch of elegance and depth of flavor.
slow cooker butternut squash soup 1 1

Storage and Reheating Instructions

  • Fridge: Store in an airtight container for up to 4 days. Reheat gently on the stove over medium-low heat, stirring occasionally.
  • Freezer: Freeze in portions for up to 3 months. Thaw overnight in the fridge before reheating.
  • Reheating tip: If the soup thickens too much in the fridge, add a splash of broth or water while reheating to reach your desired consistency.
  • Blending after reheating: Give it a quick stir or blend again with an immersion blender to restore that silky texture if needed.

Frequently Asked Questions

Can I use frozen butternut squash?

Yes! Frozen squash works great for this crock pot butternut squash soup. Just add a little extra cooking time to ensure it’s tender.

Can I make this soup vegan?

Absolutely! Use vegetable broth and skip any butter or cream, or swap in coconut milk for a creamy touch.

How do I make it spicier?

Add a pinch of cayenne pepper, a dash of curry powder, or some freshly grated ginger to taste. Start small—you can always add more later!

Can I prepare this soup ahead of time?

Yes! It actually tastes even better the next day. Store in the fridge for up to 4 days or freeze portions for longer storage.

How can I make the soup extra creamy?

Blend thoroughly with an immersion blender, or add a splash of coconut milk, cream, or Greek yogurt just before serving.

What’s the best way to reheat leftovers?

Reheat gently on the stove over medium-low heat, adding a bit of broth or water if it’s too thick. Stir occasionally to keep it smooth.


Did you try this slow cooker butternut squash soup? Let me know in the comments how it turned out—I’d love to hear your tweaks and favorite ways to serve it!

Slow cooker butternut squash soup

Slow Cooker Butternut Squash Soup

This crock pot butternut squash soup is perfect for busy days when you want a nourishing meal without standing over the stove.
Prep Time 20 minutes
Cook Time 6 hours
Cook Time On High Heat 3 hours
Total Time 6 hours 20 minutes
Course Appetizer, Side Dish
Cuisine American
Servings 6 servings
Calories 150 kcal

Equipment

  • Slow Cooker (Crockpot)
  • Chef’s knife
  • Cutting board
  • Wooden Spoon or Silicone Spatula
  • Blender or immersion blender
  • Measuring Cups & Spoons

Ingredients
  

For the Soup:

  • 2 pounds butternut squash peeled and cubed
  • 1 medium onion chopped
  • 2 cloves garlic minced
  • 4 cups vegetable or chicken broth
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon ground nutmeg
  • ½ teaspoon smoked paprika optional, for warmth
  • 1 tablespoon olive oil or butter

For Garnish (Optional):

  • A drizzle of coconut cream or plain Greek yogurt
  • Fresh parsley or chives chopped
  • Toasted pumpkin seeds

Instructions
 

Step 1: Prep the Squash and Veggies

  • Peel the butternut squash carefully using a vegetable peeler. Slice it in half, scoop out the seeds, and cut into 1-inch cubes.
  • Chop the onion into small pieces and mince the garlic.
  • Pro Tip: Try to cut the squash into similar-sized cubes so it cooks evenly—no one likes a mix of mushy and undercooked chunks.

Step 2: Sauté Aromatics (Optional but Recommended)

  • Heat 1 tablespoon of olive oil or butter in a skillet over medium heat.
  • Add the chopped onion and garlic, cooking until fragrant and slightly golden, about 3–4 minutes.
  • Transfer the sautéed onion and garlic to the slow cooker.
  • Pro Tip: Sautéing enhances flavor, but if you’re short on time, you can skip this step—the soup will still be delicious.

Step 3: Add Ingredients to the Slow Cooker

  • Place the cubed butternut squash into the slow cooker.
  • Pour in 4 cups of vegetable or chicken broth.
  • Sprinkle in salt, black pepper, cinnamon, nutmeg, and smoked paprika (if using).
  • Stir everything gently to combine.

Step 4: Cook the Soup

  • Cover the slow cooker with the lid.
  • Set to low and cook for 6–7 hours, or high for 3–4 hours, until the squash is tender and easily pierced with a fork.
  • Pro Tip: Resist the urge to lift the lid too often—every peek releases heat and can extend cooking time.

Step 5: Blend Until Smooth

  • Use an immersion blender directly in the crockpot to puree the soup until silky. Alternatively, carefully transfer the soup in batches to a countertop blender.
  • Taste and adjust seasoning if needed—sometimes a little extra salt or pepper makes all the difference.
  • Pro Tip: If using a countertop blender, let the soup cool slightly and blend in small batches to avoid splatters.

Step 6: Serve and Garnish

  • Ladle the soup into bowls.
  • Drizzle with coconut cream or Greek yogurt if you like extra creaminess.
  • Sprinkle with chopped parsley, chives, or toasted pumpkin seeds for texture and color.
  • Serve hot and enjoy!

Notes

Estimated Nutritional Value (per serving):

  • Calories: ~150–180 kcal
  • Carbohydrates: ~32g
  • Fiber: ~5g
  • Sugars: ~6g
  • Protein: ~3g
  • Fat: ~3–5g 
  • Sodium: ~500mg
Share your thoughts! Rate and comment below if you tried this recipe.
 
Nutrition Disclaimer:
The nutritional information provided on this website is an estimate only and is intended for general guidance. We cannot guarantee its accuracy and recommend consulting a qualified healthcare professional or registered dietitian for personalized nutrition advice.
Keyword butternut squash soup, slow cooker butternut squash soup

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