Slow Cooker Butternut Squash Soup

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Saramin (@678sarin)

A creamy and flavorful butternut squash soup made in a slow cooker, garnished with crispy leeks and coconut milk.

Prep Time
15min
Cook Time
4hr 0min
Total Time
4hr 15min
Slow Cooker Butternut Squash Soup recipe

Ingredients

6 Servings
(1 serving = 1 bowl)

Soup

  • 6 1/2cups
    Butternut Squash, cubed, peeled, deseeded
  • 1piece
    Onion, roughly chopped, peeled
  • 1piece
    Apple, roughly chopped
  • 1piece
    Medium Carrot, roughly chopped
  • 1tsp
    Kosher Salt
  • 2 1/2cups
    Water or Low-Sodium Chicken/Vegetable Stock
  • 1/2cup
    Unsweetened Coconut Milk

Garnish

  • 1tbsp
    Olive Oil
  • 3/4cup
    Thinly Sliced Leek, rinsed, white part only
  • 1pinch
    Sea Salt
  • Freshly Ground Black Pepper, to taste

How to make Slow Cooker Butternut Squash Soup

Cooking the Soup

  1. Place the butternut squash, onion, apple, carrot, and water in a slow cooker. Add kosher salt.

    Step 1.1: Place the butternut squash, onion, apple, carrot, and water in a slow cooker
  2. Cover and cook on high for 4 hours or on low for 8 hours, until the squash and carrots are cooked through.

  3. Stir in the unsweetened coconut milk.

    Step 1.1: Stir in the unsweetened coconut milk
  4. Purée the soup in the slow cooker with an immersion blender until smooth. Taste and adjust seasoning accordingly.

    Step 1.1: Purée the soup in the slow cooker with an immersion blender until smooth

Preparing the Garnish

  1. Heat a medium skillet over medium-low heat. Add olive oil and the bottom part of the leek.

  2. Cook, stirring occasionally, until golden and crisp, about 10 minutes. Season with sea salt.

Serving

  1. Pour the soup into 6 serving bowls and garnish with the crispy leeks.

  2. Drizzle with more coconut milk if desired. Add freshly ground black pepper to taste.

Tips & Tricks

  1. For a richer flavor, use low-sodium chicken or vegetable stock instead of water.

  2. Ensure the leeks are thoroughly rinsed to remove any grit.

FAQS

  1. How do I make slow cooker butternut squash soup creamy without using dairy?

    To make your slow cooker butternut squash soup creamy without dairy, simply add unsweetened coconut milk at the end of the cooking process. This not only adds creaminess but also enhances the flavor of the soup.

  2. Can I substitute butternut squash with another vegetable in this slow cooker soup recipe?

    Yes, you can substitute butternut squash with other vegetables like sweet potatoes or pumpkin. Keep in mind that the flavor and texture may vary slightly, but both options will still create a delicious soup.

  3. What is the best way to store leftover butternut squash soup?

    To store leftover butternut squash soup, let it cool completely, then transfer it to an airtight container. It can be refrigerated for up to 5 days or frozen for up to 3 months. Just reheat it on the stove or in the microwave before serving.

  4. What can I serve with slow cooker butternut squash soup for a complete meal?

    For a complete meal, consider pairing your slow cooker butternut squash soup with a side of crusty bread, a fresh salad, or grilled cheese sandwiches. These options complement the soup's flavors beautifully.

  5. Is this butternut squash soup recipe suitable for vegan diets?

    Yes, this slow cooker butternut squash soup recipe is suitable for vegan diets as it uses vegetable stock and coconut milk, making it completely plant-based. Just ensure that any additional toppings or sides are also vegan-friendly.

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Saramin

(@678sarin)

My name is Saramin is a culinary enthusiast with a flair for transforming everyday ingredients into delightful, flavour-packed dishes. Passionate about home cooking, Sarin specializes...

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