Do I need to peel the butternut squash first?

Yes, for the creamiest texture, it's best to peel the squash before cooking. The skin doesn’t fully soften in the slow cooker and may result in a gritty texture after blending.

Can I skip the coconut milk?

Absolutely. The coconut milk is optional and just adds a creamy, rich finish. The soup is still velvety and flavorful without it.

Is this soup vegan and gluten-free?

Yes! This recipe is naturally vegan and gluten-free, as long as your vegetable broth is certified gluten-free . It’s also soy-free, nut-free (if skipping coconut milk), and allergy-friendly overall.

Can I freeze butternut squash soup?

Yes, this soup freezes very well. Let it cool completely, then transfer to freezer-safe containers or bags. It will keep for up to 3 months.

How do I reheat it without overcooking?

Reheat gently on the stovetop over low to medium heat. Stir frequently and add a splash of water, broth, or milk if the soup has thickened in the fridge or freezer. You can also reheat in the microwave in 1-minute intervals, stirring between each.

What can I use instead of butternut squash?

You can swap in acorn squash, pumpkin, or even sweet potatoes for a similar flavor and texture. Just keep the total volume the same and adjust seasoning slightly, especially if your replacement is sweeter or more earthy.

Slow Cooker Butternut Squash Soup

Description

This slow cooker butternut squash soup is silky, naturally sweet, and gently spiced—made with squash, apple, carrot, and a splash of coconut milk for extra creaminess. Easy to make and full of fall flavor.

Ingredients

1 large butternut squash, peeled & cubed

2 carrots, sliced

1 apple, chopped

1 onion, diced

3 cloves garlic, minced

4 cups vegetable broth

1 tsp thyme

1/2 tsp nutmeg

Salt & pepper to taste

1/2 cup coconut milk (optional)

Instructions

1. Add squash, carrots, apple, onion, garlic, broth, thyme, nutmeg, salt, and pepper to your crockpot.

2. Stir everything together gently to combine.

3. Cover and cook on LOW for 6–7 hours or HIGH for 3–4 hours, until vegetables are tender.

4. Blend the soup using an immersion blender or in batches until smooth.

5. Stir in coconut milk, if using, and adjust seasoning to taste.

6. Serve warm with your favorite toppings like fresh herbs or pumpkin seeds.

Notes

You can omit the coconut milk for a lighter soup, or use cream if not dairy-free.

Add a pinch of cayenne or cinnamon for an extra layer of warmth.

Prep Time: 10 minutes
Cook Time: 6 hours
Category: Soup
Method: Slow Cooker
Cuisine: American

Nutrition

Serving Size: 1 bowl
Calories: 160
Sugar: 7g
Sodium: 450mg
Fat: 7g
Saturated Fat: 4g
Unsaturated Fat: 2g
Trans Fat: 0g
Carbohydrates: 24g
Fiber: 4g
Protein: 3g
Cholesterol: 0mg

Keywords: slow cooker butternut squash soup, vegan squash soup, easy fall soup