Slow Cooker Butternut Squash Soup

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Bring on the winter squash and comforting soups because fall is here! You may be thinking, “Winter squash? I thought fall just started!” You are not wrong, but winter squash actually refers to squash that are harvested during the fall. Of the winter squash that you see in the store, butternut, kabocha, pumpkin, and acorn squash are the most popular.

Sometimes, you want to make a comforting soup that boasts incredible depth of flavor, but you don’t have time to watch over it as it simmers for 4 hours on low heat. That’s why we love slow cookers! Your only responsibility is to add all of the ingredients into it and program the time and heat. Then you just let the slow cooking do the work. What you’re left with is a rich, incredibly flavorful creation that is ready to eat as soon as you get home.

There is one thing to note about that above statement: you have to blend the ingredients in the slow cooker. You can do this by using an immersion blender, or you can add the ingredients to a high-speed blender in batches. Once you puree the ingredients and the texture is luxurious and creamy, you can ladle it into bowls and enjoy. A quick note before you make the recipe: don’t forget to remove the bay leaves after cooking. Just be careful not to blend them with the rest of the ingredients.

Slow Cooker Butternut Squash Soup
  • Prep Time:15m
  • Cook Time:8h
  • Total Time:8h 15m


  • 1 tbsp. olive oil
  • 1/2 yellow onion, peeled and minced
  • 2 cloves garlic, minced
  • 1 medium butternut squash, peeled, seeded, and cubed
  • 2 c apple, cored and cubed
  • 2 1/2 c low-sodium vegetable stock
  • 1 tsp. ground cinnamon
  • 1/2 tsp. ground allspice
  • 2 bay leaves
  • 3/4 c full-fat coconut milk
  • sea salt and pepper, to taste


  1. Warm the oil in a medium skillet over medium heat. Once hot, add the onion and garlic and cook until translucent (about 3-5 minutes).
  2. Add the sautéed onions and garlic to the slow cooker and add all of the remaining ingredients, except the coconut milk, to the slow cooker. Mix everything well, cover, and cook on low for 7-8 hours.
  3. Once the soup is done cooking, remove the bay leaves.
  4. Use an immersion blender to blend the soup until it is a smooth puree. Or you can transfer the soup in batches to a high-speed blender and blend until smooth.
  5. Add the coconut milk to the soup and store for a minute or two to combine. Taste and adjust seasonings as needed.
  6. Ladle into bowls and enjoy. Store any leftovers in an airtight container in the fridge for up to four days.


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