Slow Cooker Butternut Squash Soup
This is fall in a bowl: sweet butternut squash and apple simmered slowly with onion, garlic and a hint of warm spice, then blended until silky with coconut milk. It is creamy without any dairy.
Updated
- Prep Time
- 20 mins
- Cook Time
- 6 hrs
- Total Time
- 6 hrs 20 mins
- Servings
- 6 servings
Slow Cooker Butternut Squash Soup at a glance
To make butternut squash soup in a slow cooker, add 1.2 kg cubed squash, an apple, onion, carrot, garlic, vegetable stock and spices. Cook on LOW for 6-8 hours or HIGH for 3-4 hours until very tender, then blend with coconut milk until smooth and season with salt and a squeeze of lemon.
- Total time
- 6 hrs 20 mins
- Calories
- 200 per serving
- Protein
- 3 g
- Yield
- 6 servings
- Difficulty
- Easy
- Method
- Slow cooking
Ingredients
Equipment
Slow cooker (5-6 L) · Immersion blender or countertop blender
Quick Directions
- 1
Load the slow cooker
Add the squash, apple, onion, carrot, garlic, vegetable stock, cumin, cinnamon, nutmeg and salt to the slow cooker.
- 2
Slow cook
Cover and cook on LOW for 6-8 hours or HIGH for 3-4 hours, until the squash is completely tender and falls apart when pressed with a spoon.
- 3
Blend
Add the coconut milk and blend with an immersion blender until silky smooth.
- 4
Season and serve
Stir in the lemon juice and adjust the salt.
Step-by-Step Instructions
Follow these detailed steps to make the perfect slow cooker butternut squash soup.
- 1
Load the slow cooker
Add the squash, apple, onion, carrot, garlic, vegetable stock, cumin, cinnamon, nutmeg and salt to the slow cooker.
- 2
Slow cook
Cover and cook on LOW for 6-8 hours or HIGH for 3-4 hours, until the squash is completely tender and falls apart when pressed with a spoon.
- 3
Blend
Add the coconut milk and blend with an immersion blender until silky smooth. If using a countertop blender, work in batches, fill it no more than halfway and vent the lid to let steam escape.
- 4
Season and serve
Stir in the lemon juice and adjust the salt. Ladle into bowls and top with a swirl of coconut milk, pumpkin seeds and black pepper.
Recipe Tips
- Microwave the whole squash for 2-3 minutes to soften the skin and make peeling easier.
- Too thick? Thin with extra stock. Too thin? Simmer uncovered on HIGH for 30 minutes before blending.
- Buy pre-cubed squash to cut prep time to 5 minutes.
Variations
- Add 1 tbsp red curry paste for a Thai-style squash soup.
- Use 1/2 cup cream instead of coconut milk if you are not keeping it vegan.
- Swap half the squash for sweet potato or pumpkin.
Nutrition (per serving)
| Calories | 200 |
|---|---|
| Protein | 3 g |
| Carbs | 28 g |
| Fat | 9 g |
| Saturated fat | 7 g |
| Fibre | 6 g |
| Sugar | 10 g |
| Sodium | 640 mg |
Estimated from the listed ingredients; values vary by brand.
Related Recipes
Storing & Reheating
- Fridge
- Keep in airtight containers for up to 5 days.
- Freezer
- Freeze for up to 3 months, leaving room in the container for the soup to expand.
- Reheat
- Reheat on the stove over medium heat, stirring, until steaming hot.
Slow Cooker Butternut Squash Soup FAQs
Do I need to peel butternut squash for soup?
Yes. The skin stays tough and fibrous even after hours of cooking. Use a sharp vegetable peeler; softening the squash in the microwave for 2-3 minutes first makes it easier.
Can I make this soup without a blender?
Yes. Mash the very soft squash with a potato masher for a rustic, slightly chunky soup.
Is butternut squash soup healthy?
Yes. It is rich in fibre and vitamin A and comes in at about 200 calories per bowl. Add a scoop of white beans before blending for extra protein.
Can I freeze butternut squash soup?
Yes, for up to 3 months. Leave headspace in the container, thaw overnight in the fridge and whisk well when reheating.
