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Bowl of Slow Cooker Butternut Squash Soup topped with sage leaves, olive oil, and pepitas.
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5 from 1 vote

Slow Cooker Butternut Squash Soup

Made with sweet butternut squash, juicy apple, savory herbs, and a drizzle of coconut cream, my slow cooker butternut squash soup is like comfort by the spoonful, and it couldn’t be easier to make! This creamy, aromatic soup will keep you warm all fall and winter long!
Prep Time15 minutes
Cook Time3 hours
Total Time3 hours 15 minutes
Course: Soup
Cuisine: American
Servings: 5
Calories: 219kcal
Author: Alissa Saenz

Equipment

Ingredients

  • 8 cups diced butternut squash (from about one 3 ½-pound squash)
  • 1 medium onion, diced
  • 3 garlic cloves, minced
  • 1 Granny Smith apple, peeled and diced
  • 3 cups vegetable broth
  • 1 teaspoon dried thyme
  • 1 teaspoon rubbed sage
  • 1 teaspoon ground ginger
  • 1 (4-inch) sprig fresh rosemary
  • ½ cup coconut cream (the thick portion from a can)
  • Salt and pepper, to taste

For Serving (Optional)

  • Toasted pepitas
  • Olive oil or coconut cream, for drizzling
US Customary - Metric

Instructions

  • Place the butternut squash, onion, garlic, apple, vegetable broth, thyme, sage, ginger, and rosemary into a large (4-quart or larger) slow cooker. Stir to combine (Note 1).
  • Cover and cook on high for 2½ to 3 hours, or on low for 5 to 5½ hours, until the squash is tender and easily pierced with a fork.
  • Turn off the slow cooker and uncover. Remove and discard the rosemary sprig (Note 2). Blend the soup, either using an immersion blender, or by carefully transferring it to a blender in batches and blending, then returning it to the pot.
  • Stir in the coconut cream and season the soup with salt and pepper to taste.
  • Ladle into bowls and serve with toasted pepitas and a drizzle of olive oil or coconut cream, if desired.

Notes

  1. The broth may not quite cover all of your ingredients at this point. This is fine. As the soup starts cooking, the vegetables and apple will shrink slightly and release some liquid. Give the mixture a stir after an hour if you can, but if not, don't worry about it.
  2. Don't worry if you've lost some leaves of your rosemary. A few always fall off!

Nutrition

Serving: 1.5cups | Calories: 219kcal | Carbohydrates: 38g | Protein: 4g | Fat: 9g | Saturated Fat: 7g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.4g | Sodium: 576mg | Potassium: 952mg | Fiber: 6g | Sugar: 11g | Vitamin A: 24141IU | Vitamin C: 52mg | Calcium: 125mg | Iron: 3mg