Make a hearty butternut squash soup right in the slow cooker. This soup has a bright color and plenty of flavor. See what my secret ingredient is that makes this soup pop! The soup is healthy, naturally vegetarian, and dairy-free!
Why this recipe works
The slow cooker is magic and allows you to leave food for hours without worry or stirring; this soup will simmer away while taking care of other things.
The soup is silky smooth, thanks to an immersion blender (or a regular blender). Pair this soup with a crunchy topping such as crackers or croutons.
How to Make Butternut Squash Soup in the Slow Cooker
- Diced Butternut Squash – For a quick prep meal, I use frozen butternut squash. If you want fresh, you’ll have to peel and dice your butternut squash.
- Diced Sweet Potatoes – I use frozen here too, though you can use fresh. This is the secret ingredient to making this soup flavor unique!
- Sweet Yellow Onion – One sweet yellow onion will be just enough to flavor this dish.
- Flavorings – Minced garlic, paprika, oregano, thyme, salt and pepper.
- Vegetable Stock – For this vegetarian recipe, we’ll use a vegetable-based broth available at most grocery stores. Though you can use chicken broth if you’de like.
Step One – Add the butternut squash, sweet potatoes, onion, garlic, and seasonings to the slow cooker.
Step Two – Pour over the vegetable broth.
Step Three – Stir the ingredients together.
Step Four – Cover and cook on low for 5-6 hours or high for 4 hours without opening the lid during the cooking time.
Step Five – When the cooking time is done, blend the soup. This can be done with an immersion blender. If you don’t have an immersion blender, you can use a regular blender or food processer; you will most likely have to do this in batches.
Step Six – Keep blending until very smooth; this isn’t the type of soup you want to have chunks of vegetables in. If your soup is too thick, add a splash of water or additional broth.
Can I Make Slow Cooker Butternut Squash Soup on the Stove?
Absolutely! Using a crockpot is incredibly convenient during the winter months or when feeling under the weather. Still, you can also make this soup on your stovetop with a few adjustments, like using a stockpot and cooking the veggies for a much shorter period of time. You will need to add additional broth if you are making this on the stovetop.
Yes! Our butternut squash soup is vegan, vegetarian, and dairy-free because it doesn’t contain dairy, meat, or animal products.
Leftovers can be stored in the fridge for up to 3 days. To freeze, try freezing in an airtight container for up to three months.
Add a slice or two of bread on the side, or have a small salad before enjoying your butternut squash soup for a complete dinner. We love topping this soup with store-bought croutons!
Yes, the skin is not edible, and you’ll want to remove it. I remove the skin with a potato peeler down the length of the butternut squash. Then I cut in half length-wise and dice into large chunks.
Slow Cooker Butternut Squash Soup
- Immersion blender – or a food processer or blender
- 6 cups diced butternut squash (40 oz. frozen or a 2.5-3lb. butternut squash cubed)
- 2 cups diced sweet potatoes (10 oz. frozen or 1 sweet potato cubed)
- 1 small sweet yellow onion diced
- 1 garlic cloves minced
- 1 Tbsp. paprika
- 1 tsp. dried oregano
- 1/2 tsp. dried thyme
- 32 oz. carton vegetable stock or broth
- 3/4 tsp. salt
- 1/4 tsp. black pepper
- Place all ingredients in crockpot and stir well. If you are using fresh produce, be sure to peel your squash and sweet potato.
- Cover and cook on high for 3-4 hours or on low 5-6 hours.
- Use an immersion blender to puree the soup. If you don’t have an immersion blender you can use a regular blender or a food processor. You may have to do the blending in batches if not blending directly in the crockpot.
- Keep blending until silky smooth. If your soup is too thick add a splash of water or additional broth.
- Serve warm topped with croutons, crackers, feta cheese, or similar desired topping. Enjoy!
Nutrition info is auto-generated. This information is an estimate; if you are on a special diet, please use your own calculations.