This creamy Butternut Squash Soup Crock Pot recipe is the ultimate fall comfort food! With only 5 ingredients, it’s easy, healthy, and perfect for vegan or dairy-free diets.
Butternut Squash Soup Crock Pot Recipe
When the weather gets cold, there’s nothing more comforting than a bowl of butternut squash soup. This crock pot recipe is so easy, you can pretty much set it and forget it! With just five ingredients and hardly any prep (you don’t even have to peel the squash! ), it’s the perfect meal for those busy days. Plus, it’s made with coconut milk, so it’s dairy-free, gluten-free, and vegan—making it a great choice for anyone with dietary restrictions. It’s the kind of soup that’s both simple and full of flavor!
Why This Slow Butternut Squash Soup Crock Pot Is a Must-Try
Super easy to make: This crockpot butternut squash soup is super easy to make. With just a few ingredients and if you use a blender, you can whip up this creamy, flavorful soup much faster with minimal effort.
Only 5 Ingredients: You can save yourself time and money with this recipe! You only need five simple ingredients, which are usually available in every home kitchen, and each ingredient you can get at the grocery store.
Creamy and delicious: Seriously, this is one of my favorite fall soup recipes to make in the fall, it’s rich, smooth, and full of flavor, making it the perfect comfort food for those chilly days.
Perfect for all dietary needs: Whether you’re following Weight Watchers, eating dairy-free or vegan, or need something Whole30-friendly, this soup works for almost any diet. It’s also high in fiber and vegetarian-friendly!
Anti-inflammatory: Butternut squash is loaded with antioxidants and anti-inflammatory compounds, which not only make this soup delicious but also help reduce inflammation in your body.
Packed with nutrients: Butternut squash is packed with vitamins and minerals like vitamin A (from beta-carotene), vitamin C, vitamin E, potassium, and magnesium. It’s a nutritious bowl of goodness that supports your health while tasting amazing!
This soup is one of those meals that just hits all the right notes—easy, healthy, and perfect for any diet. You’ll definitely want to keep making this recipe!
Ingredients for the Easiest Fall Soup
Step-by-Step Instructions for Butternut Squash Soup Crock Pot
1. First, place the butternut squash, shallots, and broth in the slow cooker.
2. Cook on low for 8 hours or high for 4 hours, until everything is soft and tender. You should be able to easily insert a knife into the squash. Once it’s cooked and tender, remove the skin and discard the rind.
3. Stir in the coconut milk and a pinch of nutmeg for that warm, comforting flavor. Blend everything together for a smooth, creamy texture or use an immersion blender.
4. Season with salt and pepper to taste. Garnish with additional coconut milk and chives, if desired.
Variations
- If you’re looking to try something new, swap out the butternut squash for kabocha squash or buttercup squash. The two have slightly different flavors but will still make the soup just as delicious!
- If the soup is too thick for your liking, add more broth to reach your desired level.
- For a little extra kick, you can add a pinch of cayenne pepper or smoked paprika.
- Add a pinch of cayenne pepper or smoked paprika for extra flavor.
- Stir in cream or sour cream to make it creamier.
- Add spinach or kale while cooking for more color.
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More Healthy Soup Recipes
Butternut Squash Soup Crock Pot Recipe
Ingredients
- 3/4 cup light coconut milk plus extra for garnish, if you like
- 2 cups chicken or vegetable broth or 1-1/2 tbsp Better Bouillon with water
- 32 oz butternut squash from 1 small squash, halved, seeds removed, but not peeled
- 2 large shallots quartered
- A pinch of nutmeg
- Chives and pepitas optional garnishes
Instructions
- First, place the butternut squash, shallots, and broth in the slow cooker.
- Cook on low for 8 hours or high for 4 hours, until everything is soft and tender. You should be able to easily insert a knife into the squash.
- Once it’s cooked and tender, remove the skin and discard the rind.
- Stir in the coconut milk and a pinch of nutmeg for that warm, comforting flavor.
- Blend everything together for a smooth, creamy texture or use an immersion blender.
- Season with salt and pepper to taste. Garnish with additional coconut milk and chives, if desired.
