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–+ servings
A creamy crockpot butternut squash soup in a black slow cooker, garnished with a swirl of cream, chopped herbs, and red pepper flakes, surrounded by bread, a wooden board, and fresh green parsley.
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4.91 from 10 votes

Crockpot Butternut Squash Soup

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 Time10 minutes
Cook Time6 hours
Total Time6 hours 10 minutes
Course: Soup
Cuisine: American
Servings: 6
Author: Carrie Barnard
Cost: $6.45, $1.08 per Servings

Ingredients

  • 2 tsp Minced Garlice
  • 1 carrot Stick peeled and chopped
  • 1 Medium Butternut Squash - peeled seeded and diced
  • ½ onion chopped
  • 2 tsp salt
  • 2 tsp pepper
  • 2 Tbsp Maple Syrup
  • ½ tsp nutmeg
  • ⅛ tsp cayenne
  • 2 cup vegetable or chicken broth
  • 1 cup unsweetened coconut milk

Instructions

  • Add the butternut squash, carrots, onion, apple, garlic, vegetable broth, cinnamon, nutmeg, salt, and pepper to the crock pot.
  • Cover and cook on Low for 6–8 hours or High for 3–4 hours, until the vegetables are tender.
  • Blend the soup with an immersion blender until smooth.
  • Stir in the heavy cream until well combined.
  • Cover and cook for an additional 15–20 minutes, until heated through.
  • Serve warm.

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

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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