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!
Soup season is officially here! We love to make this soup, split pea soup, or even taco 15-bean soup on a chilly night.
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.
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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.
I absolutely loved this! i used frozen butternut squash abd fresh sweet potato (chopped very small so it wpuldnt cook too much more slowly than the squash). It was just perfect! I had two bowls! Thanks so much. This has been added to my favorites folder!
Excellent soup. Just fyi: The sweet potato I used was twice as big as the recipe called for, so I just added it anyways. I also made it in an instant pot, 10 minutes on the soup setting.
Can Butternut Squash Soup be canned?
Sarah Olson says
You’ll have to do your own research, I don’t create canning recipe for they have specific guidelines.
If using frozen, do they need to be thawed first?
Sarah Olson says
No, you do not need to thaw first.
I made this for dinner, it turned out perfect! I could not get frozen sweet potato so I used canned, worked out great! Served it with croutons on top and feta cheese. Thank you for the recipe!
Sounds good. Think I’ll add ham and remove sweet potatoes for a complete meal.
Can you recommend an immulsifier/ blender brand/model to use?..thank you!
Judi Marhold says
Delicious! For a decadent twist, I sprinkled with a bit of brown sugar and topped with a dollop of whipped cream like my local restaurant did. It’s like having dessert for dinner!
Sandy Scholls says
You definitely need to publish a cookbook with your recipes – either sell it on your website or in the stores. I would buy it right away. I love your comments! Publish your comments with your recipes. Thank you for your consideration of this idea!
Sarah Olson says
Thank you Sandy! I’ll keep that in mind.
I love your soup recipes
Edwina G Schild says
Sounds wonderful, will try this week on our rainy week, yum! Thanks so much❤