Slow Cooker Butternut Squash Soup Recipe
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This slow cooker butternut squash soup is a cozy comfort dream come true. Imagine a soup that’s creamy, naturally sweet, and packed with warm fall flavors, perfect for chilly nights. Serve it as a starter or side, or enjoy as a cozy comfort meal on its own.
As comforting as baked potato soup is for fall, the one that gets the most requests is slow cooker butternut squash soup. The spices give it warmth, and the coconut milk makes it luxuriously creamy without feeling heavy. This recipe is pure cool-weather comfort, perfect for cozy weeknights, Sunday dinners, or as a crowd-pleasing starter at your Thanksgiving table.
Why My Recipe Works
- 15-minute prep time
- Easy to make: Just toss everything in the slow cooker, let it simmer away, then puree and serve.
- Rich and creamy: Velvety smooth, filling, and satisfying without ever feeling too heavy.
- Great for meal prep: Make a big batch and freeze portions for quick comfort whenever you need it.
- Year-round comfort: Cozy and warming for fall and winter, light enough for spring, and thanks to the coconut milk, fresh and vibrant enough to enjoy in summer too.
How to Make Slow Cooker Butternut Squash Soup
Butternut squash soup with coconut milk is pretty much a hands-off recipe, great for busy nights or when you’re cooking up a holiday feast. Prep for just 15 minutes and let your slow cooker do the rest. Just a quick puree before serving and it’s good to go.
Scroll to the bottom of this post for a printable recipe card with a full list of ingredients, measurements, and step-by-step instructions.
Ingredients You Need
- Butternut squash: Look for one with dull, matte beige skin, a long thick neck, and a heavy feel for its size, which means more flesh and fewer seeds. Skip any with shiny skin, green streaks, or soft spots, and choose one that sounds slightly hollow when tapped for peak freshness.
- Garlic cloves
- Vegetable broth: Go for low-sodium so you can adjust the salt to taste and keep the flavors balanced.
- Coconut milk: Full-fat coconut milk gives the soup its signature creamy, luxurious texture without being heavy.
- Olive oil
- Spices and seasonings: A blend of ground cumin, coriander, turmeric, salt, and black pepper gives the soup warmth, earthiness, and a little kick of complexity.
Step-By-Step Instructions
All you need to do to make the perfect slow cooker butternut squash soup is to mix the ingredients, slow cook, do a quick puree, and it’s ready to enjoy. Serve with your choice of garnish for an extra special touch.
Step 1: Combine ingredients
Add olive oil to the base of the slow cooker, then add the squash, onion, garlic, vegetable broth, coconut milk, and all spices. Stir to combine.
Step 2: Slow cook
Cover and cook on LOW for 5 to 6 hours or on HIGH for 3 to 4 hours, until the squash is fork-tender.
Step 3: Purée
Use an immersion blender to purée the soup directly in the slow cooker until smooth and creamy.
I use this immersion blender: https://amzn.to/45cnWIeI love it and I’ve had it for years. Super durable. It comes in all colors to match your other kitchen colors.
Step 4: Garnish and serve
Adjust seasoning as needed and serve hot. Garnish with a swirl of coconut milk or a dash of black pepper if desired.
Substitutions
- Garlic cloves: If you don’t have fresh garlic, garlic powder or even roasted garlic works in a pinch.
- Vegetable broth: You can easily swap in chicken broth or mushroom broth for a richer, deeper flavor.
- Coconut milk: Try heavy cream, half-and-half, or cashew cream.
- Olive oil: Avocado oil or butter make excellent substitutes.
- Spices and seasonings: Feel free to mix it up with your favorite spice blends to make the soup your own.
Expert Tips
- Roast for extra flavor: If you’ve got the time, roast the squash before slow cooking. It brings out its natural sweetness and adds a hint of caramelized depth.
- Adjust the consistency: If the soup turns out too thick, just stir in a little more broth or water until it’s as smooth as you like.
- Balance sweetness: Butternut squash can sometimes lean extra sweet; a squeeze of lemon or lime juice will brighten things up perfectly.
- Spice it your way: Love a little heat? Add chili flakes, cayenne, or smoked paprika to give the soup a warm, spicy kick.
- Finish with texture: Beyond a swirl of coconut milk, try garnishing with roasted pumpkin seeds, crispy chickpeas, or fried shallots for a beautiful, restaurant-style finish.
How to Store This Recipe
Once the soup has cooled, transfer it to an airtight container and refrigerate for up to 5 days. For longer storage, freeze it for up to 1 month.
When you’re ready to enjoy it again, reheat gently on the stove, adding a splash of broth if the soup has thickened too much.
How to Serve Slow Cooker Butternut Squash Soup
Serve the butternut squash soup warm, ladled into bowls with a swirl of coconut milk on top for a creamy finish. Add a sprinkle of fresh herbs like cilantro, parsley, or thyme, and, if you like, a garnish of roasted pumpkin seeds or a drizzle of chili oil for a little kick.
This cozy soup pairs beautifully with warm crusty bread or garlic bread for dipping. We love it with spiced applesauce bread on Thanksgiving! Serve it as a starter before roast chicken, turkey, or glazed ham for the holidays.
More Easy Soup Recipes To Try
Slow Cooker Butternut Squash Soup With Coconut Milk
Ingredients
- 2 whole butternut squashes peeled and cubed
- 1 medium onion peeled and quartered
- 3 cloves garlic peeled
- 2 cups vegetable broth
- ½ cup coconut milk
- 1 tablespoon olive oil
- ¼ teaspoon ground cumin
- ¼ teaspoon ground coriander
- ¼ teaspoon ground turmeric
- ¼ teaspoon salt
- ¼ teaspoon black pepper
Instructions
- Add olive oil to the base of the slow cooker, then add the squash, onion, garlic, vegetable broth, coconut milk, and all spices. Stir to combine.
- Cover and cook on LOW for 5 to 6 hours or on HIGH for 3 to 4 hours, until the squash is fork-tender.
- Use an immersion blender to purée the soup directly in the slow cooker until smooth and creamy.
- Adjust seasoning as needed and serve hot. Garnish with a swirl of coconut milk or a dash of black pepper if desired.
Notes
- Roast the squash before slow cooking to bring out its natural sweetness and a hint of caramelized flavor.
- When the soup feels too thick, stir in a bit more broth or water until it reaches the consistency you like.
- Butternut squash can taste quite sweet on its own, so a squeeze of lemon or lime juice helps balance the flavor and adds a nice brightness.
- For a warm, spicy twist, add chili flakes, cayenne, or smoked paprika to suit your taste.
- Finish with a little texture by topping the soup with roasted pumpkin seeds, crispy chickpeas, or fried shallots for a restaurant-style touch.
