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!
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.