Cozy Crockpot Butternut Squash Soup Recipe

Introduction

Cozy Crockpot Butternut Squash Soup is the perfect comfort food for chilly days. This warm, velvety soup is simple to prepare and uses slow cooking to bring out rich, natural flavors. It’s healthy, filling, and ideal for easy dinners or meal prep.

Ingredients

• 1 large butternut squash (about 3 lbs), peeled, seeded, cut into 1-inch cubes
• 1 large yellow onion, chopped
• 3 medium carrots, peeled and sliced
• 3 cloves garlic, minced
• 1 large apple (like Honeycrisp), peeled, cored, and chopped
• 4 cups vegetable broth
• 1 tsp salt
• ½ tsp black pepper
• ½ tsp ground cinnamon
• ¼ tsp ground nutmeg
• ½ cup coconut milk (added at the end)
• Fresh thyme leaves, for garnish (optional)

Instructions

1. Step 1: Place the butternut squash, chopped onion, carrots, garlic, and apple into the crockpot.
2. Step 2: Sprinkle in 1 tsp salt, ½ tsp black pepper, ½ tsp ground cinnamon, and ¼ tsp ground nutmeg over the vegetables.
3. Step 3: Pour 4 cups of vegetable broth over the vegetables and spices.
4. Step 4: Cover and cook on low for 6–8 hours or high for 3–4 hours, until the squash and carrots are tender.
5. Step 5: Using an immersion blender, puree the soup until completely smooth and creamy.
6. Step 6: Stir in ½ cup coconut milk until fully blended for extra creaminess.
7. Step 7: Ladle into bowls, garnish with fresh thyme leaves and a swirl of extra coconut milk if desired.

Tips & Variations

• Use pre-cut butternut squash from the store to save time.
• A sweet apple like Honeycrisp or Fuji balances the savory flavors well.
• Add a pinch of cayenne pepper for a bit of heat.
• For extra creaminess, add an extra splash of coconut milk when blending.
• Freeze portions in mason jars for easy meals later.

Storage

Store leftover soup in an airtight container in the fridge for up to 5 days. It freezes well for up to 3 months—thaw overnight in the fridge before reheating on the stove. If the soup thickens after storing, stir in a splash of broth or water when warming up.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this without coconut milk?

Yes! You can substitute with heavy cream, half-and-half, or simply leave it out for a lighter soup.

Do I need to peel the squash?

Yes, the peel is tough and won’t blend smoothly. Use a sharp vegetable peeler for best results.

Can I make this on the stove instead of a crockpot?

Absolutely. Just simmer all ingredients in a large pot for 30–40 minutes until tender, then blend as directed.

Is this soup vegan?

Yes, as long as you use coconut milk or another non-dairy cream alternative.

Cozy Crockpot Butternut Squash Soup Recipe

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4.8 from 273 reviews

Cozy Crockpot Butternut Squash Soup is a comforting, creamy, and naturally sweet fall soup that requires minimal prep. Slow-cooked to perfection with butternut squash, apple, and warm spices, this soup is velvety smooth without any cream, making it a healthy, filling option perfect for cozy dinners, meal prep, or holiday starters. The use of a crockpot makes it effortless, letting the natural sugars caramelize for deep flavor.

• Author: Maya
• Prep Time: 15 minutes
• Cook Time: 6 to 8 hours on low or 3 to 4 hours on high
• Total Time: 6 hours 15 minutes to 8 hours 15 minutes
• Yield: 6 servings 1x
• Category: Soup
• Method: Slow Cooking
• Cuisine: American
• Diet: Vegan

Ingredients

Scale 1x2x3x

Vegetables and Fruit

• 1 large butternut squash (about 3 lbs), peeled, seeded, cut into 1-inch cubes
• 1 large yellow onion, chopped
• 3 medium carrots, peeled and sliced
• 3 cloves garlic, minced
• 1 large apple (like Honeycrisp), peeled, cored, and chopped

Liquids and Broth

• 4 cups vegetable broth
• ½ cup coconut milk (added at the end)

Spices and Seasonings

• 1 tsp salt
• ½ tsp black pepper
• ½ tsp ground cinnamon
• ¼ tsp ground nutmeg

Garnish (Optional)

• Fresh thyme leaves

Instructions

1. Prepare the Ingredients: Peel, seed, and cut the butternut squash into 1-inch cubes. Peel and chop the onion, peel and slice the carrots, mince the garlic, and peel, core, and chop the apple.
2. Add the Seasonings: Sprinkle 1 tsp salt, ½ tsp black pepper, ½ tsp ground cinnamon, and ¼ tsp ground nutmeg evenly over the vegetables and apple in the crockpot.
3. Pour in the Broth: Pour 4 cups of vegetable broth over the vegetables and seasoning in the crockpot, ensuring everything is immersed.
4. Cook in the Crockpot: Cover the crockpot and cook on low for 6–8 hours or on high for 3–4 hours, until the butternut squash and carrots are very tender and easily pierced with a fork.
5. Blend the Soup: Using an immersion blender, puree the soup directly in the crockpot until completely smooth and creamy. Alternatively, blend in batches in a regular blender.
6. Stir in Coconut Milk: Stir in ½ cup of coconut milk to the blended soup until fully incorporated, adding extra creaminess and a subtle coconut flavor.
7. Serve and Garnish: Ladle the soup into bowls and garnish with fresh thyme leaves and a swirl of extra coconut milk if desired. Serve warm with your favorite bread or salad.

Notes

• Cut butternut squash into 1-inch pieces to ensure it softens properly during cooking.
• Season lightly at the start; flavors intensify while cooking, so adjust salt and pepper at the end if needed.
• Use an immersion blender for the smoothest texture; blend thoroughly to avoid any chunks.
• Add coconut milk only after blending to prevent curdling.
• Store leftovers in an airtight container in the fridge for up to 5 days or freeze for up to 3 months.
• If reheated soup thickens, add a splash of broth or water to thin it out.
• Optional: Add a pinch of cayenne pepper for a hint of heat.

Keywords: butternut squash soup, crockpot soup, slow cooker soup, vegan fall soup, creamy squash soup, easy soup recipe, healthy vegan soup