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Slow Cooker Butternut Squash Soup Recipe

I confess, one of my very favorite things about Fall and Winter is being able to snuggle up with a warm bowl of soup! Soup can be a healthy and easy way to get some nutrient dense veggies in to your diet, and this Slow Cooker Butternut Squash Soup recipe is no exception! Made with butternut squash, carrots, Granny Smith apples, garlic and coconut milk, it’s jam packed with goodness, and tastes delicious too!

I love that it’s super easy as well.  Just throw all the ingredients in your crock pot, blend it up and dinner is served!

 butternut squash soup recipe



  • 2 cups vegetable stock
  • 2 cloves garlic, peeled and minced
  • 1 carrot, peeled and diced
  • 1 Granny Smith apple, cored and diced
  • 1 medium butternut squash, peeled, seeded and diced
  • 1 sprig fresh sage
  • 1 white onion, diced
  • 1/2 teaspoon salt, or more to taste
  • 1/4 teaspoon freshly-ground black pepper, or more to taste
  • 1/8 teaspoon cayenne, or more to taste
  • pinch of ground cinnamon and nutmeg
  • 1/2 cup coconut milk
  • (optional garnishes: extra coconut milk and cayenne)


Add vegetable stock, garlic, carrot, apple, butternut squash, sage, onion, salt, pepper, cayenne, cinnamon and nutmeg to a slow cooker.  Toss to combine.

Cook for 6-8 hours on low, or 3-4 hours on high, or until the squash is completely tender and mashes easily with a fork.  Stir in the coconut milk.

Use an immersion blender to puree the soup until smooth.  (Or you can transfer the soup in two batches into a traditional blender, and puree until smooth, being very careful when working with the hot liquid.)  Taste, and season with additional salt, pepper and cayenne if needed.

Serve warm, with optional garnishes if desired.

Enjoy preparing and eating this delicious Butternut Squash Soup Recipe!

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