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Easy Slow Cooker Butternut Squash Soup: Best Creamy Starter

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This creamy slow cooker butternut squash soup is the perfect starter for any gathering. With simple ingredients and a set-it-and-forget-it method, you can serve a velvety, deeply savory bowl of comfort that will have your guests asking for the recipe.

Ingredients

Scale
  • 1 large butternut squash (about 3 pounds), peeled, seeded, and cubed
  • 1 medium yellow onion, roughly chopped
  • 3 cloves garlic, minced
  • 1 tablespoon fresh ginger, grated
  • 2 medium carrots, peeled and chopped
  • 1 Granny Smith apple, peeled, cored, and chopped
  • 4 cups vegetable broth
  • 1 cup canned coconut milk (full-fat)
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • ¼ teaspoon nutmeg, freshly grated if possible
  • ¼ cup toasted pumpkin seeds (for garnish)
  • Drizzle of coconut milk or cream (for garnish)
  • Fresh thyme or parsley (for garnish)
  • Crusty bread or croutons (for serving)

Instructions

  1. Prep the squash (10 minutes): Peel the butternut squash with a vegetable peeler. Cut off the top and bottom, then slice it in half lengthwise. Scoop out the seeds and stringy bits with a spoon. Cut the squash into 1-inch cubes.
  2. Prep the vegetables (5 minutes): Roughly chop the onion, peel and chop the carrots, and peel and grate the ginger. Mince the garlic. Peel and chop the apple.
  3. Layer everything in the slow cooker (2 minutes): Add the cubed squash, chopped onion, carrots, apple, garlic, and ginger to the slow cooker. Pour in the vegetable broth. Add the salt, pepper, and nutmeg. Give everything a good stir to combine. Do not add the coconut milk yet.
  4. Cook on low for 6-7 hours or high for 3-4 hours: Cover and cook until the squash and carrots are very tender and easily pierced with a fork.
  5. Blend until smooth (3 minutes): Turn off the slow cooker or switch it to warm. Use an immersion blender directly in the pot to puree the soup until completely smooth. If using a regular blender, let the soup cool for 10 minutes first, then blend in batches, filling the blender no more than halfway and holding the lid down with a towel.
  6. Stir in the coconut milk (1 minute): Once the soup is smooth, stir in the full-fat coconut milk. Taste and adjust the seasoning with more salt or nutmeg if needed.
  7. Warm through and serve (2 minutes): Let the soup heat through for another 5-10 minutes on low. Ladle into bowls and garnish with toasted pumpkin seeds, a swirl of coconut milk, and fresh thyme. Serve with crusty bread on the side.

Notes

For best flavor, make this soup a day ahead and reheat. The apple is key for balancing sweetness—do not skip it. If using a regular blender, let soup cool slightly and blend in batches to avoid splattering. Adjust consistency with extra broth or water as needed.

Nutrition

Keywords: slow cooker butternut squash soup, creamy butternut squash soup, easy butternut squash soup, vegan butternut squash soup, gluten-free soup, fall soup, starter soup

Find it online: https://willarecipes.com/easy-slow-cooker-butternut-squash-soup-best-creamy-starter/