How to make butternut squash soup in a slow cooker?

Making butternut squash soup in a slow cooker is simple. Peel and cube your squash, then add it to the crockpot along with broth, onions, garlic, and your choice of spices. Cook on low for 6–8 hours or high for 3–4 hours until the squash is tender. Blend the mixture until smooth and creamy, adjusting thickness with extra broth if needed.

How do I make my butternut squash soup taste better?

The secret lies in balancing sweetness with savory elements. Add spices like nutmeg, cinnamon, or curry powder to enhance flavor. Brighten the soup with a splash of lemon juice or apple cider vinegar, and try mixing in roasted garlic or ginger for depth. Creamy add-ins like coconut milk or cream also round out the flavors.

What spices pair well with butternut squash?

Butternut squash pairs wonderfully with both sweet and savory spices. Classic options include nutmeg, cinnamon, and cloves for warmth. For savory depth, go with sage, rosemary, or thyme . If you like bold flavors, add curry powder, cumin, or smoked paprika for an international twist.

Can I cook butternut squash in a slow cooker?

Yes, the crockpot is an excellent way to cook butternut squash. You can either cook it whole (pierced several times with a fork) or peel and cube it before adding it to the slow cooker. Cooking it this way makes it tender, flavorful, and perfect for blending into soups, mashes, or purees.

Crockpot Butternut Squash Soup – Best Cozy Comfort Recipe

Description

This crockpot butternut squash soup is creamy, cozy, and full of flavor. Made with simple ingredients and slow-cooked to perfection, it’s the ultimate comfort dish for fall and winter.

Ingredients

Scale

1 medium butternut squash, peeled and cubed
1 large onion, chopped
3 garlic cloves, minced
2 medium carrots, chopped (optional)
1 apple, peeled and diced (optional for sweetness)
4 cups vegetable or chicken broth
1 tbsp olive oil
1 tsp cinnamon
½ tsp nutmeg
1 tsp dried thyme or sage
1 tsp salt (adjust to taste)
½ tsp black pepper
½ cup coconut milk or heavy cream (optional, for creaminess)

Garnishes: pumpkin seeds, croutons, fresh parsley

Instructions

Peel, seed, and cube the butternut squash. Chop onion, garlic, and carrots.
Add squash, onion, garlic, carrots, apple, broth, olive oil, and spices into the crockpot. Stir gently.
Cook on low for 6–8 hours or high for 3–4 hours, until squash is soft and tender.
Blend with an immersion blender until smooth. (For chunkier soup, blend only half.)
Stir in coconut milk or heavy cream (optional) for extra creaminess.

Taste and adjust seasoning. Garnish with seeds, croutons, or herbs before serving.

Notes

For vegan: use vegetable broth and coconut milk.

For thicker soup: reduce broth slightly or add a potato while cooking.

Freezer-friendly: cool completely, store in airtight containers, freeze up to 3 months.

Prep Time: 15 minutes
Cook Time: 6 hours (low) or 3 hours (high)
Category: Soup
Method: Slow Cooker / Crockpot
Cuisine: American

Nutrition

Serving Size: 1 bowl (~1 ½ cups)
Calories: 180
Sugar: 7g
Sodium: 480mg
Fat: 7g
Saturated Fat: 3g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 30g
Fiber: 6g
Protein: 3g
Cholesterol: 0mg (if vegan)

Keywords: crockpot butternut squash soup, slow cooker squash soup, cozy fall recipes