Last Updated on September 2, 2020 by Stephanie
This slow cooker butternut squash soup recipe is so easy, you dump in all the ingredients, set your slow cooker, and forget it! Once the butternut squash is done slow cooking, smooth it into soup, and you’re ready to go. A comforting vegetarian soup.
Why is this soup so great?
I would say the toughest part about Thanksgiving is cooking space. Unless you’re blessed with multiple ovens, a huge range top, things get cramped and stressful real fast. It suddenly becomes a math game of timing when to cook things, whats going in the oven at this time, when to reheat that first dish you put in. Using the slow cooker helps free up space in the kitchen.
Butternut squash can be tricky to cut. Make sure you have a very sharp chef’s knife and you can use a towel to secure when cutting.
- I cut the round section from the long stem, I find it easier than trying to cut the entire squash long ways.
- With a spoon, scoop the seeds and the pulp out of the center.
- Using a peeler, peel all of thick skin off.
- Then, I cut the squash in slices followed by a large dice.
Set it and forget It
Add all the ingredients in the slow cooker and set it on low for 6 hours.
Post slow cook
After the soup has cooked for 6 hours, remove the fresh thyme and discard. Using an immersion blender, blend until smooth. If you do not have an immersion blender, you can carefully ladle into a heat safe blender to purée.
Once you have puréed the squash soup, taste and adjust the seasoning if necessary.
You can serve right after puréeing the butternut squash soup or set your slow cooker to warm until you’re ready to eat.
You can add heavy cream or half and half as a swirl into the soup, but my favorite is to add coconut cream. Especially great if you want it to be dairy free.
This is slow cooker butternut squash soup is a great recipe for fall, winter, and to kick off yourThanksgiving meal!
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- 1 large Butternut Squash, peeled and sliced into cubes (about 5 cups+)
- 1 large carrot, peeled and chopped
- 1 small white onion, roughly chopped
- 3 cloves of garlic, roughly chopped
- 5 sprigs fresh thyme
- 4 fresh sage leaves
- 1 tsp kosher salt
- ½ tsp fresh ground black pepper
- pinch of cayenne
- 2 ½ cups of vegetable broth
- 2 cubes or 2 tbsp of vegetable bouillon or chicken bouillon
- Garnish: cream or coconut milk for swirl on top
- Prepping the butternut squash: Using a vegetable peeler, peel the entire butternut squash. After you're done peeling, cut the stems off each end. I use a dish towel to secure the squash because it can be slippery and safety first! I made my next cut at the "curvy" part of the squash so you're left with the long end and circular end. Cut those pieces straight down the middle and using a spoon, scrape the seeds out. Once you have removed the seeds, cut the squash into large cubes.
- In a crockpot/slow cooker add all the ingredients: Squash, carrot, onion, garlic, salt, pepper, cayenne, bouillon, and vegetable broth. Use a large spoon and stir to mix ingredients. Top with fresh sage and thyme, set on low for 6 hours.
- After 6 hours, remove thyme sprigs. Use an immersion blender to blend until smooth. If you do not have an immersion blender, you can carefully ladle into a heat safe blender to purée. After blending, taste and adjust seasoning if necessary.
- Serve with optional cream swirl on top and enjoy!
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Amount Per Serving: Calories: 132Total Fat: 11gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 6mgSodium: 1248mgCarbohydrates: 9gFiber: 2gSugar: 3gProtein: 2g
*Note: Nutrition information is an estimate. Values vary based on different brands and ingredients*