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Crockpot Butternut Squash Soup is so creamy and delicious. Toss everything into the slow cooker for an easy meal that is hearty and flavorful.

Butternut squash in the slow cooker with a wooden ladle
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Soup is so easy and a favorite meal around here. There is something very comforting about a bowl of soup. This Crockpot Butternut Squash Soup is so easy thanks to the crock pot and a great lunch or dinner option.

If you are looking for meatless Monday recipes, this easy butternut squash soup does not disappoint. We also love Slow Cooker Pumpkin Soup,  Crock Pot Black Bean Soup or Crock Pot Potato Soup Recipe for another delicious one pot meal idea.

Why We Love This Soup:

This soup is smooth, creamy and has a tender texture. It is loaded with flavor and the perfect soup to serve on a cold fall day. We love it just the way it is made, but meat can be added.

The hearty fall flavor and rich texture makes this creamy soup a family favorite. We love butternut squash and this Easy Butternut Squash Pie Recipe is one of our favorite recipes.

Ingredients - minced garlic, carrot, butternut squash, onion, salt and pepper, maple syrup, nutmeg, cayenne pepper, broth, coconut milk

Ingredients

  • Minced Garlic
  • Carrot Stick, peeled and chopped
  • Medium Butternut Squash – peeled, seeded and diced
  • Onion, chopped
  • Salt and Pepper
  • Maple Syrup
  • Nutmeg
  • Cayenne – (also try our Best Cayenne Pepper Substitute if you don’t like cayenne or do not have any in your pantry)
  • Vegetable Broth or Chicken Broth
  • Unsweetened Coconut Milk

Scroll to the bottom to the recipe card to see the full recipe.

Variations Ideas:

  • Vegetables – This vegetarian soup can be made with other types of root vegetables. Try it with sweet potatoes for a delicious creamy soup.
  • Meat – This soup is taste amazing as it is made, but feel free to mix in cooked meat. We recommend chopped bacon or cooked sausage.
  • Seasoning – For added flavor, you can add in fresh herbs or other types of spices. A teaspoon ground cinnamon or curry powder.
  • Frozen Butternut Squash – You can use frozen butternut squash to make this recipe. You can thaw the butternut squash and remove any moisture. Feel free to also place the frozen squash to the crock pot and increase cooking time.

Step by Step Instructions:

Adding the vegetables and seasoning to the slow cooker

Step 1 – Add all the ingredients except for the coconut milk to the crock pot. Cover crock pot with lid, and cook on low for 6-8 hours.

Adding the coconut milk into the cooked vegetable soup

Step 2 – Add the coconut milk to the crock pot for the last 30 minutes of the cook time.

Blending the vegetables with a immersion blender in the soup

Step 3 – Use an immersion blender or a traditional blender to puree the soup until smooth after this cook time.

Scooping a serving of the butternut squash soup with a wooden ladle from the slow cooker

Step 4 – Serve the soup warm with your favorite homemade bread.

Expert Tips:

  • Preparing Vegetables – Before adding the vegetables to the soup, peel and dice them about the same size with a vegetable peeler. This ensure that they the veggies cook evenly.
  • Adding Coconut Milk – Add the coconut milk towards the end of the cooking time. This prevents the milk from breaking down and allows the milk to blend smoothly to the coconut milk.
  • Blending Ingredients – Use a blender to puree the soup to thicken and blend the veggies.
Butternut squash in the slow cooker with a ladle

What to Serve with Butternut Squash Soup:

Our favorite combination is a simple salad with mixed greens and these  Easy Homemade Dinner Rolls . The soup is perfect for dipping and the rolls help you get every last drop.

Feel free to grab a loaf of French bread from your local grocery story or bakery and serve that with the soup. Just do what is easiest for you!

You can even serve over the top of white rice or quinoa for a filling soup idea.

Topping Ideas:

We love to add cayenne pepper to the top of the soup. If you do not like spice, I recommend leaving it out. I also like to topped mine with some additional pumpkin seeds, coconut milk and parsley.

Butternut squash in a bowl topped with cayenne pepper and coconut milk

How to Store and Reheat Leftovers:

Store your leftovers in an airtight container in the fridge. This soup will last about 3 days in the fridge. We think this soup taste even better the next day.

More Crock Pot Soup Recipes:

We love hearing from you. If you make this Crockpot Butternut Squash Recipe, please leave us a comment or a star review.

Crockpot Butternut Squash Soup

4.91 from 10 votes
Crockpot Butternut Squash Soup is so creamy and delicious. Toss everything into the slow cooker for an easy meal that is hearty and flavorful.
Prep Time 10 minutes
Cook Time 6 hours
Total Time 6 hours 10 minutes
Servings 6
Cuisine American
Course Soup
Calories 179

Ingredients

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Instructions

  • Add all the ingredients except for the coconut milk to the crock pot.
  • Cover crock pot with lid, and cook on low for 6-8 hours.
  • Add the coconut milk to the crock pot for the last 30 minutes of the cook time.
  • Use an immersion blender or a traditional blender to puree the soup until smooth after this cooktime.
  • Serve warm.

Recipe Notes

The cayenne pepper adds a spice to the soup, so if you do not like spice, I recommend leaving it out. I topped mine with some additional coconut milk and parsley.

Nutrition Facts

Calories 179kcal, Carbohydrates 24g, Protein 3g, Fat 10g, Saturated Fat 9g, Sodium 1075mg, Potassium 645mg, Fiber 4g, Sugar 9g, Vitamin A 13535IU, Vitamin C 34mg, Calcium 85mg, Iron 2mg

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About the Author

Hi, I’m Carrie. Welcome to Eating on a Dime!

I’m on a mission to help you cook delicious meals without busting your budget. Together we are going to cook real food… for real families!

4.91 from 10 votes (8 ratings without comment)

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Comments

  1. Carrie Barnard says:

    I think approximately 2 cups of pre-cut squash would be equal to a medium sized squash.

  2. Mary says:

    4 stars
    I served it on Thanksgiving and most of my guests didn’t finish one ladle full of soup. The soup turned out with only a little taste of butternut squash. I feel like the recipe should have included how many cups of butternut squash to add versus saying the size of the squash. The coconut milk gave a nice flavor, but it was a more overpowering taste than the squash taste. We love spice, but it was too spicy to eat with the correct amount of cayenne added. I will try it again with more squash and less spice & milk.

  3. Carrie Barnard says:

    I’m so glad you liked it.

  4. Wendy says:

    5 stars
    Made this today. Very good! I did not add maple syrup. Tasted great on a cold Iowa night! Thank you!

  5. Joley H says:

    I would buy the squash pre-cut and wanted to know what amount (lbs?) to buy to equal a medium squash – what do you think? thanks.

  6. Gail Morrison says:

    Easy and delicious! I will make this again

  7. Jill Hetherington says:

    If l buy precut cubes, how many cups do I need?