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Easy Creamy Slow Cooker Butternut Squash Soup

easy creamy slow cooker butternut squash soup - featured image
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A foolproof, creamy butternut squash soup made entirely in the slow cooker with no peeling or roasting required. Perfect for busy weeknights, this budget-friendly recipe delivers rich flavor with minimal effort.

Ingredients

Scale
  • 1 medium butternut squash (about 2–3 pounds)
  • 1 medium yellow onion, roughly chopped
  • 3 cloves garlic, smashed
  • 4 cups low-sodium vegetable broth
  • 1 teaspoon salt, plus more to taste
  • ½ teaspoon black pepper
  • ½ teaspoon dried thyme
  • ¼ teaspoon ground nutmeg
  • Optional: ½ cup full-fat coconut milk or heavy cream

Instructions

  1. Prep the squash (2 minutes): Rinse the butternut squash under cold water and pat dry. No peeling, seeding, or cubing needed.
  2. Layer the aromatics: Scatter the chopped onion and smashed garlic cloves in the bottom of the slow cooker.
  3. Add the squash and broth: Place the whole butternut squash on top of the onions and garlic. Pour the vegetable broth around the sides of the squash.
  4. Season it: Sprinkle the salt, pepper, dried thyme, and nutmeg over the squash and into the broth.
  5. Cook low and slow: Cover and cook on LOW for 8 hours or on HIGH for 4 hours, until the squash is fork-tender.
  6. Remove the squash (carefully!): Using tongs, lift the cooked squash out of the slow cooker and let it cool for about 10 minutes.
  7. Scoop out the flesh: Cut the squash in half lengthwise, scoop out and discard the seeds and stringy bits, then scoop the soft flesh away from the skin. Add the flesh back into the slow cooker.
  8. Blend until smooth: Use an immersion blender to blend the soup directly in the slow cooker until completely smooth. Alternatively, let the soup cool slightly, then blend in batches in a regular blender.
  9. Taste and adjust: Add more salt and pepper if needed. For a thinner soup, stir in extra broth or water. For extra creaminess, stir in the coconut milk or heavy cream. Heat through for another 5 minutes on LOW.
  10. Serve it up: Ladle the soup into bowls and garnish as desired.

Notes

For best flavor, make the soup a day ahead. The soup thickens as it sits; add a splash of broth when reheating. If using pre-cut squash, peel and seed it first. For a thicker soup, cook longer on LOW (up to 10 hours) or blend in a cooked potato or cashews. For a thinner soup, add more broth after blending.

Nutrition

Keywords: butternut squash soup, slow cooker soup, creamy soup, easy soup, fall soup, vegan soup, gluten-free soup

Find it online: https://sofiaspice.com/easy-creamy-slow-cooker-butternut-squash-soup/