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The Magical Slow Cooker » Recipes » Vegetarian » Slow Cooker Butternut Squash Soup

Slow Cooker Butternut Squash Soup

by Sarah Olson on October 21, 2021 | Updated September 29, 2022 13 Comments

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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.

butternut squash in black ladle

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

Ingredients

ingredients for butternut squash soup on table
  • 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.
3 image collage of how to add ingredients for butternut squash soup in crockpot

Step-by-step instructions

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.

3 image collage on how to blend butternut squash soup

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.

butternut squash soup in slow cooker, blended

Recipe FAQs

Is this soup vegan?

Yes! Our butternut squash soup is vegan, vegetarian, and dairy-free because it doesn’t contain dairy, meat, or animal products.

How do I store leftovers?

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.

What to serve with butternut squash soup?

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!

Does butternut squash need to be peeled for soup?

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.

white and blue bowl with butternut squash soup in it.

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butternut squash soup in slow cooker, blended

Slow Cooker Butternut Squash Soup

5 from 6 votes
Butternut squash and a touch of sweet potaotes are cooked all day then blended up into a silky perfection.
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Course: Soup
Cuisine: American
Prep Time: 10 minutes
Cook Time: 6 hours
Total Time: 6 hours 10 minutes
Servings: 6
Calories: 132kcal
Author: Sarah Olson

Equipment Needed:

  • Slow Cooker – 5 quart or larger
  • Immersion blender – or a food processer or blender

Ingredients:

  • 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
US Customary – Metric

Instructions:

  • 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!
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Recipe Notes:

For quick and easy prep, I used frozen pre-cut butternut squash and sweet potatoes from the grocery store. Fresh produce can also be used.
What do I serve with this soup?
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!
How do I store leftovers?
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.
Is this soup vegan?
Yes! Our butternut squash soup is vegan, vegetarian, and dairy-free because it doesn’t contain any dairy, meat, or animal products.

Nutrition Information:

Calories: 132kcal | Carbohydrates: 33g | Protein: 3g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 931mg | Potassium: 743mg | Fiber: 5g | Sugar: 9g | Vitamin A: 22078IU | Vitamin C: 33mg | Calcium: 103mg | Iron: 2mg

Nutrition info is auto-generated. This information is an estimate; if you are on a special diet, please use your own calculations.

Made this recipe?I want to see your photos! Tag me on Instagram @themagicalslowcooker

More soup recipes for the slow cooker

  • Slow Cooker Pork Cassoulet
  • Slow Cooker Chicken Tortilla Soup
  • Slow Cooker Pizza and Pasta Soup
  • Slow Cooker Witches Brew Stew
  • Slow Cooker Minestrone Soup

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    2744 shares
    • 750

    Filed Under: Soups, Vegetarian

    Comments

    1. Hwagne35@yahoo.com says

      January 7, 2023 at 9:27 am

      5 stars
      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.

      Reply
    2. Sharon says

      November 16, 2022 at 5:10 am

      Can Butternut Squash Soup be canned?

      Reply
      • Sarah Olson says

        November 16, 2022 at 7:06 am

        You’ll have to do your own research, I don’t create canning recipe for they have specific guidelines.

        Reply
    3. Kim says

      January 4, 2022 at 8:09 pm

      If using frozen, do they need to be thawed first?

      Reply
      • Sarah Olson says

        January 5, 2022 at 8:32 am

        No, you do not need to thaw first.

        Reply
    4. Marcia says

      November 23, 2021 at 2:24 pm

      5 stars
      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!

      Reply
    5. Tj says

      October 30, 2021 at 10:54 am

      Sounds good. Think I’ll add ham and remove sweet potatoes for a complete meal.

      Reply
    6. Liz says

      October 30, 2021 at 5:24 am

      Can you recommend an immulsifier/ blender brand/model to use?..thank you!

      Reply
    7. Judi Marhold says

      October 29, 2021 at 12:45 pm

      5 stars
      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!

      Reply
    8. Sandy Scholls says

      October 24, 2021 at 1:51 am

      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!

      Reply
      • Sarah Olson says

        October 24, 2021 at 8:07 am

        Thank you Sandy! I’ll keep that in mind.

        Reply
    9. Carol says

      October 23, 2021 at 2:34 pm

      I love your soup recipes

      Reply
    10. Edwina G Schild says

      October 23, 2021 at 12:38 pm

      Sounds wonderful, will try this week on our rainy week, yum! Thanks so much❤

      Reply

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