Name: Crock-Pot Butternut Squash Soup
Prep time: 15 min
Cook time: 6 h
Total time: 6 h 15 min
Cuisine: American
Ingredients: 3 cups vegetable stock; 2–3 cloves garlic, minced; 1 medium apple, cored and quartered; 1 medium butternut squash (about 3–4 lbs), peeled, seeded, and chopped; 1 red or yellow onion, diced; 2-inch piece fresh ginger, peeled and sliced; 1 bay leaf; 1 teaspoon ground cinnamon; 1/4 teaspoon cayenne pepper; 1/4–1/2 teaspoon sea salt, to taste; 1/4–1/2 teaspoon black pepper, to taste; 1 (15 oz) can coconut milk; Fresh thyme, for garnish

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This Crock-Pot Butternut Squash Soup is creamy, cozy, and full of naturally sweet and savory flavor. I love how the slow cooker does all the work—simmering squash, apple, and spices into a rich base that blends beautifully with coconut milk. It’s a warm and nourishing bowl that’s perfect for fall or any chilly day.

Why You’ll Love This Recipe

I love how this delicious soup is both easy and elegant. It has a velvety texture, a hint of spice from ginger and cayenne, and a mellow sweetness from apple and squash. With minimal prep and a hands-off cook time, it’s ideal for busy days when I want something homemade and comforting.

Crock-Pot Butternut Squash Soup

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

3 cups vegetable stock
2–3 cloves garlic, minced
1 medium apple, cored and quartered
1 medium butternut squash (about 3–4 lbs), peeled, seeded, and chopped
1 red or yellow onion, diced
2-inch piece fresh ginger, peeled and sliced
1 bay leaf
1 teaspoon ground cinnamon
1/4 teaspoon of cayenne pepper
1/4–1/2 teaspoon sea salt, to taste
1/4–1/2 teaspoon black pepper, to taste
1 (15 oz) can coconut milk
Fresh thyme, for garnish

Directions

I add all the ingredients except the coconut milk and thyme to the slow cooker and stir everything to combine.
I cover and cook on low for 6 to 8 hours or on high for 3 to 4 hours, until the butternut squash is very tender.
I remove and discard the bay leaf, then stir in the coconut milk.
Using an immersion blender, I puree the soup directly in the slow cooker until smooth. Alternatively, I blend it in batches using a regular blender.
I ladle the soup into bowls, garnish with fresh thyme, and serve warm.

Servings and timing

Prep Time: 15 minutes
Cooking Time: 6 hours
Total Time: 6 hours 15 minutes
Servings: 6 servings
Calories: 210 kcal per serving

Variations

I swap the coconut milk for heavy cream or cashew cream for a different finish.
I add carrots or sweet potato along with the squash for added depth.
For a smoky version, I use smoked paprika instead of cayenne.
I stir in a splash of orange juice or apple cider before blending for a brighter flavor.
I top it with toasted pumpkin seeds or a swirl of yogurt for texture.

Storage/reheating

I store the soup in an airtight container in the fridge for up to 5 days. It also freezes well for up to 3 months. To reheat, I warm it gently on the stovetop or in the microwave until hot. I stir well before serving, especially if it has been frozen.

FAQs

Can I make this soup ahead of time?

Yes, I often prepare it a day in advance. The flavors deepen overnight, and it reheats beautifully.

Do I have to peel the butternut squash?

Yes, I peel it to ensure a smooth texture. Pre-cut squash is a great time-saver.

Can I use dried ginger instead of fresh?

Fresh ginger gives the best flavor, but I use 1/2 teaspoon ground ginger in a pinch.

Is this soup vegan?

Yes, it’s completely plant-based and naturally dairy-free.

What should I serve with this soup?

I like pairing it with crusty bread, a green salad, or a grilled cheese sandwich.

Conclusion

This Crock-Pot Butternut Squash Soup is one of my favorite cold-weather recipes. It’s flavorful, creamy, and easy to make with just a few wholesome ingredients. Whether I’m serving it as a cozy lunch or an elegant starter, it always hits the spot.