Slow Cooker Butternut Squash Soup

  • Author: Stephanie
  • Prep Time: 10 min
  • Cook Time: 6 hours
  • Total Time: 6 hours 10 min
  • Yield: 6-8 servings 1x
  • Category: Soup


Delicious slow cooker butternut squash soup, easy to assemble and full of flavor.



  • 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 salt
  • 1/2 tsp fresh ground pepper
  • pinch of cayenne
  • 2 1/2 cups of vegetable broth
  • 2 cubes or 2 tbsp of vegetable 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, use an immersion blender to blend until smooth. Top with cream or coconut milk and enjoy!

Keywords: butternut squash, soup, squash soup, slow cooker, crockpot