Cozy Crockpot Butternut Squash Soup Recipe
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.
- 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
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
- 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.
- 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.
- Pour in the Broth: Pour 4 cups of vegetable broth over the vegetables and seasoning in the crockpot, ensuring everything is immersed.
- 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.
- 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.
- 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.
- 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
