Creamy Slow Cooker Butternut Squash Soup: Your Easiest Fall & Winter Comfort Food Recipe
As the leaves change color and a crisp chill fills the air, there’s nothing quite as comforting as a warm bowl of soup. This Slow Cooker Butternut Squash Soup is not just any soup; it’s a testament to hands-off cooking, delivering a deliciously creamy, wholesome meal perfect for those cold fall or winter days. The bonus? It makes your entire house smell absolutely amazing, instantly creating a cozy atmosphere! We find ourselves reaching for this recipe just as often as our beloved Creamy Cauliflower Soup, a true staple for busy weeknights and relaxed weekends alike.
Why the Slow Cooker is Your Best Friend for Dinner
Even as a dedicated food blogger who loves experimenting in the kitchen, there are days when the thought of elaborate dinner prep is simply overwhelming. On those evenings, I’ve often found myself combining an assortment of random “blogging experiments” onto a plate, resulting in a meal that lacks cohesion. This is precisely why my slow cooker has become an indispensable tool in my kitchen.
The beauty of slow cooking lies in its simplicity and efficiency. Imagine this: you spend a mere 15-20 minutes in the morning, tossing a handful of wholesome ingredients into your slow cooker. Then, you go about your day – tackling work, running errands, or simply enjoying some well-deserved downtime – all while your dinner is magically transforming into a delicious, well-rounded meal. The aromas that waft through your home as it cooks are an added, delightful bonus!
This Slow Cooker Butternut Squash Soup perfectly embodies that effortless magic. It’s packed with fresh, vibrant vegetables and aromatic seasonings, requiring minimal ingredients and even less active preparation time. It’s the ideal solution for anyone seeking a nourishing, satisfying meal without being tied to the stove.
Crafting Your Perfect Butternut Squash Soup: Simple Steps, Incredible Flavor
The process of making this creamy butternut squash soup truly couldn’t be simpler. In fact, the most “labor-intensive” step is typically cutting and peeling the butternut squash itself. But don’t let that deter you! With a sharp knife and a bit of technique, it becomes a quick and easy task. Once your butternut squash is diced, the rest is as simple as adding ingredients to a pot and letting time do the work.
Beyond the star ingredient, butternut squash, we introduce a Granny Smith apple into the mix. This might sound unconventional, but trust us – it’s a game-changer! The apple lends a delightful, subtle sweetness and a touch of tart zing that perfectly complements the earthy notes of the squash, elevating the soup’s flavor profile. Alongside these, fresh onion, pungent garlic, fragrant thyme, and a simple blend of salt and pepper create a harmonious base of flavors.
Simply combine all these wonderful ingredients in your slow cooker. You have the flexibility to cook it on high heat for a quicker 2-4 hours, or let it gently simmer on low for 6 to 8 hours, allowing the flavors to meld beautifully while you’re out or busy with other tasks. The soup is ready when the butternut squash is tender enough to be easily mashed with a fork.
Achieving Creamy Perfection
Once the cooking cycle is complete, the final step is to achieve that luscious, creamy texture we all crave in a butternut squash soup. Simply remove the sprig of thyme, and then use a handheld immersion blender to puree the soup directly in the slow cooker. This method saves you from transferring hot liquid to a traditional blender, minimizing cleanup. If you don’t have an immersion blender, carefully transfer the cooked ingredients to a countertop blender and process until perfectly smooth.
Finally, stir in a cup of canned coconut milk. This addition is key to the soup’s velvety texture and subtle sweetness, making it dairy-free yet incredibly rich. The coconut milk adds a fantastic depth of flavor that complements the squash beautifully. Serve your soup warm, perhaps topped with a drizzle of extra coconut milk, a few fresh thyme leaves, or a sprinkle of smoked paprika for an extra layer of flavor and visual appeal. For a heartier meal, I absolutely love topping mine with crunchy roasted chickpeas or crispy Brussels sprouts if I’m feeling a little fancy. These toppings add a wonderful textural contrast and make the soup even more satisfying.
Tips for Butternut Squash Prep
- **Choosing Your Squash:** Look for a butternut squash that is firm, heavy for its size, and free of blemishes. A deep, uniform tan color indicates ripeness.
- **Peeling Made Easy:** Microwaving the whole squash for 2-3 minutes before peeling can soften the skin, making it much easier to peel with a vegetable peeler or sharp knife.
- **Safe Cutting:** To safely cut the squash, first slice off both ends. Then, stand it upright on a flat end and carefully slice it down the middle lengthwise. Scoop out the seeds and stringy bits with a spoon before dicing.
To make this Slow Cooker Butternut Squash Soup you’ll need:
- 1 butternut squash (about 4 to 5 cups diced)
- 2 cups vegetable broth
- 4 cloves garlic, peeled
- 1 white onion, roughly chopped
- 1 granny smith apple, deseeded and roughly chopped
- ½ tsp salt
- ¼ tsp black pepper
- 1 sprig fresh thyme (on the stem)
- 1 cup canned coconut milk (full-fat for ultimate creaminess)
Kitchen tools you may find useful:
- Slow cooker
- Handheld immersion blender or countertop blender
- Soup ladle
- Serving bowls
- Sharp knife and vegetable peeler (for butternut squash prep)
Make-Ahead, Storage, and Variations
One of the many advantages of this butternut squash soup recipe is its versatility and how wonderfully it keeps. You can easily make a large batch and enjoy it throughout the week, or freeze portions for later. This makes it an excellent option for meal prepping and ensures you always have a comforting, healthy meal on hand.
- Storage: Leftover soup can be stored in an airtight container in the refrigerator for up to 3-4 days.
- Freezing: For longer storage, allow the soup to cool completely, then transfer it to freezer-safe containers or bags. It will keep in the freezer for up to 3 months. Thaw overnight in the refrigerator before reheating gently on the stovetop or in the microwave. You might need to add a splash of broth or coconut milk when reheating if it’s too thick.
- Spice It Up: For those who enjoy a little heat, add a pinch of red pepper flakes or a dash of cayenne pepper to the slow cooker along with the other ingredients.
- Herb Alternatives: While thyme is fantastic, you can experiment with other herbs like sage or a touch of rosemary for different flavor profiles.
- Boost of Protein: Stir in some cooked lentils or cannellini beans after blending for added protein and fiber.
- Roasted Vegetables: For an even deeper flavor, you can roast the butternut squash (and even the onion and garlic) briefly before adding them to the slow cooker. This caramelizes the vegetables and adds another layer of complexity.
We truly hope you enjoy this slow cooker butternut squash soup. It’s a recipe that promises comfort, convenience, and incredible flavor, and we’re confident you won’t be disappointed!
More Heartwarming Soup Recipes for Any Occasion
With soup season in full swing, now is the perfect time to explore more of our favorite soup recipes. Whether you’re looking for a quick weeknight meal or a sophisticated appetizer, we’ve got you covered.
First up is our hearty Italian Sausage Tomato Orzo Soup. This savory, comfort soup is surprisingly quick to make, going from pantry to plate in only 30 minutes. It’s a flavorful and filling option that’s sure to become a family favorite.
For a classic with an irresistible twist, try our French Onion Soup. It features perfectly caramelized onions simmered in a rich reduction of white wine and sherry, infused with fragrant thyme and bay leaves, all in a clear beef broth. The real showstopper is the topping: crusty French baguette bread covered in a trio of melted cheeses, baked to a golden, crispy perfection. It’s an ultra-satisfying experience that feels both gourmet and comforting.
And let’s not overlook this delightful Cream of Asparagus Soup. It’s a light yet satisfying option that works beautifully as a quick lunch, an elegant dinner, or a fresh appetizer. So good!
More Effortless Slow Cooker Recipes for Busy Days
If you’ve fallen in love with the convenience of slow cooking like we have, you’ll be thrilled to discover our other fantastic slow cooker recipes designed to make your life easier and your meals more delicious:
- Crockpot Lasagna: Layers of pasta, rich sauce, and melted cheese, all cooked to perfection with minimal fuss.
- Crockpot Beef Stew: A hearty and comforting classic, tender beef and vegetables in a savory broth.
- Crockpot Roast Beef: Succulent, fall-apart roast beef that’s ideal for Sunday dinner or weeknight sandwiches.
- Slow Cooker Pulled Pork: Perfect for sandwiches, tacos, or as a main dish with your favorite BBQ sauce.
- Crockpot Ground Beef Casserole: A family-friendly, all-in-one meal that’s both easy and delicious.
- Slow Cooker Pinto Beans: A simple, flavorful side dish or base for various meals, cooked to perfection.
Slow Cooker Butternut Squash Soup
IMPORTANT – There are often Frequently Asked Questions within the blog post that you may find helpful. Simply scroll back up to read them!
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Ingredients
- 1 butternut squash about 4 to 5 cups diced
- 2 cups vegetable broth
- 4 cloves garlic peeled
- 1 white onion roughly chopped
- 1 granny smith apple deseeded and roughly chopped
- ½ tsp salt
- ¼ tsp black pepper
- 1 sprig fresh thyme on the stem
- 1 cup canned coconut milk
Instructions
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Peel, deseed, and roughly chop butternut squash.
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Add butternut to slow cooker along with broth, garlic, onion, apple, salt, pepper, and thyme. Stir to combine then cook for 6 to 8 hours on low, or 2 to 4 hours on high. Soup is ready when butternut is easily mashed with a fork.
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Pick out the sprig of thyme. Use a handheld immersion blender to puree the soup (alternatively, carefully transfer to a countertop blender and puree).
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Stir in coconut milk and serve. I like to serve topped with a drizzle of more coconut milk, thyme, and smoked paprika.
Nutrition
The recipes on this blog are tested with a conventional gas oven and gas stovetop. It’s important to note that some ovens, especially as they age, can cook and bake inconsistently. Using an inexpensive oven thermometer can assure you that your oven is truly heating to the proper temperature. If you use a toaster oven or countertop oven, please keep in mind that they may not distribute heat the same as a conventional full sized oven and you may need to adjust your cooking/baking times. In the case of recipes made with a pressure cooker, air fryer, slow cooker, or other appliance, a link to the appliances we use is listed within each respective recipe. For baking recipes where measurements are given by weight, please note that results may not be the same if cups are used instead, and we can’t guarantee success with that method.