30+ Quick Slow Cooker Butternut Soup Recipes to Try This Season

Butternut squash soup is a timeless comfort food that brings warmth and nourishment to any meal.

Whether you’re preparing it for a cozy family dinner or serving it as a starter for a holiday feast, slow cooker butternut squash soup offers convenience, flavor, and a rich, creamy texture that’s sure to please everyone.

The beauty of using a slow cooker for this recipe is the ability to set it and forget it, letting the flavors meld together while you go about your day.

In this blog post, we’ve gathered over 30 mouthwatering slow cooker butternut squash soup recipes that will take your culinary experience to new heights.

From traditional recipes to unique variations incorporating spices, herbs, and additional ingredients like apples, coconut milk, and curry, there’s something to satisfy every palate.

Whether you’re looking for vegan, dairy-free, or hearty options, these slow cooker recipes are perfect for busy weeknights, meal prep, or entertaining guests.

Get ready to fill your kitchen with the irresistible aroma of butternut squash soup cooking slowly to perfection.

30+ Quick Slow Cooker Butternut Soup Recipes to Try This Season

As you can see, slow cooker butternut squash soup is a versatile and simple dish that can be adapted to suit any taste preference or dietary need.

With over 30 recipes to choose from, there’s no shortage of options to explore. Each recipe brings out the best of this nutrient-rich vegetable, from its natural sweetness to its creamy texture.

Whether you enjoy the classic version or want to experiment with bold flavors like curry or ginger, the slow cooker makes it easier than ever to create a hearty and satisfying bowl of soup with minimal effort.

So, why not grab your slow cooker and dive into the world of butternut squash soup?

Whether it’s a cozy weeknight meal or a dish to impress your guests, these recipes are sure to become staples in your kitchen. Enjoy!

Slow Cooker Butternut Squash Soup with Apple & Sage

This creamy, comforting butternut squash soup combines the natural sweetness of roasted squash with the tartness of apples and the earthiness of sage. Slow cooking allows the flavors to meld perfectly, resulting in a rich, velvety soup that’s ideal for fall and winter meals. This recipe is vegan and gluten-free, making it suitable for a variety of dietary preferences.

Ingredients:

• 1 medium butternut squash, peeled, seeded, and cubed
• 1 large apple, peeled, cored, and chopped (Granny Smith or Gala works best)
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 4 cups vegetable broth
• 1 tsp fresh sage, chopped (or ½ tsp dried sage)
• 1 tsp ground cinnamon
• ½ tsp ground nutmeg
• Salt and pepper to taste
• 1 tbsp olive oil
• 1 tbsp maple syrup (optional for extra sweetness)
• ½ cup coconut milk (or heavy cream for a richer version)

Instructions:

1. In a large slow cooker, add the cubed butternut squash, chopped apple, onion, and garlic.
2. Pour in the vegetable broth and stir in the sage, cinnamon, nutmeg, salt, and pepper.
3. Drizzle olive oil over the mixture, then cover and cook on low for 6-7 hours or on high for 3-4 hours, until the squash is tender and easily mashed with a fork.
4. Once the soup is cooked, use an immersion blender to blend the soup until smooth. Alternatively, carefully transfer the soup in batches to a blender.
5. Stir in the coconut milk (or cream) and maple syrup (if using) for added richness. Taste and adjust seasonings if needed.
6. Serve warm, garnished with fresh sage leaves or a swirl of coconut cream.

This slow cooker butternut squash soup with apple and sage is the ultimate fall comfort food, offering a delicious balance of savory and sweet flavors. The slow cooking process brings out the natural sweetness of the squash and apples, while the sage and cinnamon provide an aromatic, warm depth. With its creamy texture and rich flavor, this soup is perfect for cozy dinners, meal prep, or a holiday gathering. Whether served as a starter or a main course, it’s sure to satisfy and delight anyone who loves hearty, wholesome soups.

Slow Cooker Butternut Squash and Carrot Soup

This vibrant and nutrient-packed soup is a simple yet flavorful combination of butternut squash and carrots, seasoned with garlic, ginger, and turmeric. The slow cooker ensures the vegetables cook to tender perfection, infusing the soup with all the natural sweetness and spices. It’s a great option for a comforting, healthy meal that’s both vegan and gluten-free.

Ingredients:

• 1 medium butternut squash, peeled, seeded, and cubed
• 4 medium carrots, peeled and chopped
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 1-inch piece fresh ginger, peeled and grated
• 1 tsp ground turmeric
• 4 cups vegetable broth
• 1 tsp ground cumin
• ½ tsp ground coriander
• Salt and pepper to taste
• 1 tbsp olive oil
• Juice of 1 lemon (for brightness)
• Fresh cilantro or parsley for garnish (optional)

Instructions:

1. Add the butternut squash, carrots, onion, garlic, and ginger to the slow cooker.
2. Sprinkle in the turmeric, cumin, coriander, salt, and pepper, then pour in the vegetable broth and stir to combine.
3. Drizzle olive oil over the ingredients, cover, and cook on low for 6-7 hours or high for 3-4 hours, until the vegetables are tender and easily mashed.
4. Once the soup is cooked, blend it using an immersion blender until smooth, or carefully transfer it in batches to a blender.
5. Add lemon juice for a burst of freshness and adjust seasoning as necessary.
6. Serve hot, garnished with fresh cilantro or parsley if desired.

This slow cooker butternut squash and carrot soup is a perfect example of how simple ingredients can come together to create a deeply flavorful and nourishing meal. The blend of turmeric and ginger adds an aromatic warmth, while the carrots and squash bring natural sweetness and a creamy texture when pureed. The addition of lemon juice helps to balance the richness of the soup, and the fresh cilantro or parsley offers a pop of color and freshness. It’s a versatile and wholesome soup, ideal for meal prep, weeknight dinners, or as a light yet satisfying lunch.

Slow Cooker Curried Butternut Squash Soup

A little heat and spice elevate this butternut squash soup to the next level. Infused with curry powder and coconut milk, this soup is creamy, flavorful, and has a delightful kick. The slow cooker makes it a hands-off meal, allowing the flavors to develop and meld as the ingredients cook slowly to perfection. It’s a rich and satisfying vegan soup that’s also gluten-free.

Ingredients:

• 1 large butternut squash, peeled, seeded, and cubed
• 1 large onion, chopped
• 2 cloves garlic, minced
• 1 tbsp fresh ginger, grated
• 2 tbsp curry powder
• 4 cups vegetable broth
• 1 can (14 oz) full-fat coconut milk
• 1 tsp ground cumin
• ½ tsp ground cinnamon
• Salt and pepper to taste
• 1 tbsp olive oil
• Juice of 1 lime (optional for tang)
• Fresh cilantro for garnish (optional)

Instructions:

1. Add the butternut squash, onion, garlic, and ginger to the slow cooker.
2. Sprinkle the curry powder, cumin, cinnamon, salt, and pepper over the vegetables, then pour in the vegetable broth.
3. Drizzle with olive oil, cover, and cook on low for 6-7 hours or high for 3-4 hours, until the squash is tender and easily mashed.
4. After cooking, blend the soup with an immersion blender until smooth, or transfer in batches to a blender.
5. Stir in the coconut milk for creaminess and richness. Taste and adjust the seasoning, adding lime juice for an extra zesty punch if desired.
6. Serve hot, garnished with fresh cilantro.

This slow cooker curried butternut squash soup is a delightful twist on the classic version, offering a perfect balance of creamy texture and bold, warming flavors. The curry powder and cumin provide just the right amount of spice, while the coconut milk adds richness and smoothness. The slow cooking process allows the ingredients to meld together into a deeply flavorful, satisfying soup. Whether you’re looking for a comforting weeknight dinner or a standout dish for a dinner party, this soup will be a crowd-pleaser. It’s vegan, gluten-free, and perfect for anyone craving a cozy, spiced soup with a creamy finish.

Slow Cooker Butternut Squash and Sweet Potato Soup

This hearty and flavorful slow cooker soup combines butternut squash and sweet potatoes for a naturally sweet, creamy base. Infused with hints of garlic, onion, and a touch of thyme, this recipe offers a comforting and nutritious meal that’s perfect for fall and winter. Whether you’re looking for a healthy dinner or a cozy lunch, this soup is both satisfying and easy to make.

Ingredients:

• 1 medium butternut squash, peeled, seeded, and cubed
• 2 medium sweet potatoes, peeled and cubed
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 4 cups vegetable broth
• 1 tsp dried thyme
• ½ tsp ground cinnamon
• Salt and pepper to taste
• 1 tbsp olive oil
• 1 cup coconut milk (or heavy cream for a richer version)
• 1 tbsp fresh lemon juice (optional for brightness)

Instructions:

1. Add the cubed butternut squash, sweet potatoes, onion, and garlic to the slow cooker.
2. Pour in the vegetable broth and stir in the thyme, cinnamon, salt, and pepper.
3. Drizzle olive oil over the top, then cover and cook on low for 6-7 hours or high for 3-4 hours, until the vegetables are tender and easy to mash.
4. Once cooked, blend the soup until smooth using an immersion blender, or carefully transfer to a blender in batches.
5. Stir in the coconut milk (or cream) for added richness, and adjust seasoning as needed.
6. Finish with a squeeze of fresh lemon juice for a bit of acidity, then serve warm.

This slow cooker butternut squash and sweet potato soup is a nourishing and comforting dish that blends the natural sweetness of squash and sweet potatoes into a creamy, velvety soup. The infusion of thyme, cinnamon, and garlic creates a savory base, while the coconut milk (or cream) adds richness and depth. This soup is ideal for meal prep, as the flavors only improve over time, and it’s perfect for a cozy weeknight dinner or holiday meal. Pair it with crusty bread or a light salad for a complete meal that will warm you from the inside out.

Slow Cooker Butternut Squash and Red Lentil Soup

This hearty, protein-packed soup combines the creamy texture of butternut squash with the earthiness of red lentils. The slow cooker allows the flavors to meld beautifully, creating a nutritious and satisfying dish that’s vegan, gluten-free, and full of fiber. It’s the perfect choice for a filling lunch or a comforting dinner, especially on a chilly day.

Ingredients:

• 1 medium butternut squash, peeled, seeded, and cubed
• 1 cup red lentils, rinsed
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1 tsp ground turmeric
• 4 cups vegetable broth
• 1 can (14 oz) diced tomatoes (optional for added richness)
• 1 tbsp olive oil
• Salt and pepper to taste
• 1 tbsp lemon juice (optional for brightness)
• Fresh cilantro for garnish (optional)

Instructions:

1. Add the cubed butternut squash, red lentils, onion, and garlic to the slow cooker.
2. Sprinkle in the cumin, coriander, turmeric, salt, and pepper, and pour in the vegetable broth.
3. Stir to combine, drizzle with olive oil, then cover and cook on low for 6-7 hours or on high for 3-4 hours, until the squash is tender and the lentils are fully cooked.
4. If using diced tomatoes, add them to the soup during the last 30 minutes of cooking for a richer flavor.
5. Once cooked, use an immersion blender to blend the soup until smooth, or carefully transfer in batches to a blender.
6. Stir in lemon juice for a touch of acidity, then serve garnished with fresh cilantro.

This slow cooker butternut squash and red lentil soup is a wonderfully filling and nutritious option, with the combination of lentils and squash providing a satisfying texture and a wealth of vitamins and minerals. The spices—cumin, coriander, and turmeric—add a subtle warmth and depth to the flavor profile, while the addition of lemon juice brings a burst of brightness that balances the richness. This soup is perfect for a comforting lunch or dinner and is especially great for meal prepping, as it stays delicious for several days. It’s vegan, gluten-free, and full of wholesome ingredients, making it a perfect choice for anyone looking for a hearty and healthy soup.

Slow Cooker Butternut Squash and Cauliflower Soup

A light yet creamy soup that pairs the sweetness of butternut squash with the subtle nuttiness of cauliflower. This slow-cooked soup is perfect for those who enjoy a milder, vegetable-forward flavor profile. It’s simple to make, vegan, and gluten-free, with a smooth, velvety texture that’s perfect for cozy meals.

Ingredients:

• 1 medium butternut squash, peeled, seeded, and cubed
• 1 medium head cauliflower, cut into florets
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 4 cups vegetable broth
• 1 tsp dried thyme
• ½ tsp ground nutmeg
• Salt and pepper to taste
• 1 tbsp olive oil
• ½ cup coconut milk (or any preferred plant-based milk)
• Fresh parsley or chives for garnish (optional)

Instructions:

1. Add the cubed butternut squash, cauliflower florets, onion, and garlic to the slow cooker.
2. Sprinkle in the thyme, nutmeg, salt, and pepper, and pour in the vegetable broth. Stir to combine.
3. Drizzle the olive oil over the top, cover, and cook on low for 6-7 hours or high for 3-4 hours, until the vegetables are tender.
4. Once the vegetables are cooked, blend the soup until smooth using an immersion blender, or carefully transfer to a blender in batches.
5. Stir in the coconut milk for added creaminess and richness. Taste and adjust the seasoning if necessary.
6. Serve warm, garnished with fresh parsley or chives for a touch of freshness.

This slow cooker butternut squash and cauliflower soup is a wonderfully smooth and velvety dish that’s both light and comforting. The natural sweetness of the squash pairs beautifully with the subtle flavor of cauliflower, while the thyme and nutmeg add a savory depth to the soup. The coconut milk creates a silky texture that makes each spoonful irresistible. This soup is a fantastic option for those looking for a lighter yet satisfying meal and is easy to make in large batches for meal prepping. Whether enjoyed as a starter or a main course, it’s a simple, wholesome dish that will warm you up from the inside out.

Slow Cooker Butternut Squash and Apple Soup

This sweet and savory slow cooker soup blends the natural sweetness of butternut squash with the tartness of apples, creating a warm, comforting dish perfect for fall. The combination of aromatic onions, garlic, and a dash of cinnamon makes this soup a wonderfully fragrant and hearty meal. Vegan, gluten-free, and packed with nutrients, this soup is both light and filling, making it a great option for lunch or dinner.

Ingredients:

• 1 medium butternut squash, peeled, seeded, and cubed
• 2 medium apples (such as Granny Smith or Honeycrisp), peeled, cored, and chopped
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 4 cups vegetable broth
• 1 tsp ground cinnamon
• 1/2 tsp ground ginger
• Salt and pepper to taste
• 1 tbsp olive oil
• 1 tbsp maple syrup (optional for extra sweetness)
• 1/2 cup coconut milk (or heavy cream for a richer version)

Instructions:

1. Add the cubed butternut squash, chopped apples, onion, and garlic to the slow cooker.
2. Sprinkle in the cinnamon, ginger, salt, and pepper. Pour in the vegetable broth and stir to combine.
3. Drizzle olive oil over the top, cover, and cook on low for 6-7 hours or high for 3-4 hours, until the squash and apples are tender.
4. Use an immersion blender to blend the soup until smooth, or carefully transfer in batches to a blender.
5. Stir in the coconut milk (or cream) for added richness and sweetness. If desired, add maple syrup to enhance the flavor.
6. Taste and adjust seasoning as needed, then serve warm.

This slow cooker butternut squash and apple soup is a perfect example of how sweet and savory flavors can work in harmony to create a comforting dish. The apples add a touch of tartness and a natural sweetness, which pairs beautifully with the creamy butternut squash. The cinnamon and ginger bring warmth and depth, making this soup ideal for cozy evenings. The addition of coconut milk or cream creates a velvety texture, making each spoonful rich and satisfying. Whether served as a light lunch or part of a larger dinner, this soup is sure to become a fall favorite.

Slow Cooker Butternut Squash and Carrot Soup

This simple yet vibrant soup combines the creamy texture of butternut squash with the natural sweetness of carrots, creating a bright and flavorful dish. The slow cooker does the work of melding the flavors, while ginger and garlic give it a savory kick. Perfect for a light lunch or dinner, this vegan and gluten-free soup is as nutritious as it is delicious.

Ingredients:

• 1 medium butternut squash, peeled, seeded, and cubed
• 4 medium carrots, peeled and chopped
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1-inch piece of fresh ginger, peeled and grated
• 4 cups vegetable broth
• 1 tsp ground cumin
• 1/2 tsp ground turmeric
• Salt and pepper to taste
• 1 tbsp olive oil
• 1/2 cup coconut milk (or almond milk for a lighter version)
• Fresh cilantro for garnish (optional)

Instructions:

1. Place the cubed butternut squash, chopped carrots, onion, garlic, and grated ginger into the slow cooker.
2. Sprinkle the cumin, turmeric, salt, and pepper over the vegetables, and pour in the vegetable broth. Stir to combine.
3. Drizzle olive oil on top, then cover and cook on low for 6-7 hours or on high for 3-4 hours, until the vegetables are soft.
4. Once the vegetables are tender, use an immersion blender to blend the soup until smooth, or carefully transfer in batches to a blender.
5. Stir in the coconut milk for added creaminess, and adjust seasoning to taste.
6. Serve hot, garnished with fresh cilantro if desired.

This slow cooker butternut squash and carrot soup is a beautiful, vibrant dish that blends the sweetness of squash and carrots with the aromatic spices of cumin and turmeric. The fresh ginger adds a zingy warmth, making each spoonful rich in flavor and comforting. The coconut milk contributes a creamy texture that makes the soup velvety and satisfying, without being too heavy. It’s a perfect meal for those seeking a lighter but filling soup that’s also full of vitamins and nutrients. Whether served on its own or as a starter, this soup is a delightful and healthy addition to your meal rotation.

Slow Cooker Butternut Squash and Coconut Curry Soup

This exotic, flavor-packed slow cooker soup takes butternut squash to new heights with the addition of aromatic spices and a rich coconut curry base. The sweetness of the squash pairs perfectly with the creamy coconut milk and the mild heat from curry powder and chili. This vegan and gluten-free soup is warming and filling, making it a perfect meal for cool evenings or a great option for meal prep.

Ingredients:

• 1 medium butternut squash, peeled, seeded, and cubed
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1-inch piece of fresh ginger, peeled and grated
• 1 tbsp curry powder
• 1/2 tsp ground cumin
• 1/2 tsp ground coriander
• 1 can (14 oz) coconut milk
• 4 cups vegetable broth
• 1 tbsp olive oil
• Salt and pepper to taste
• 1 tbsp lime juice (optional for added brightness)
• Fresh cilantro for garnish (optional)

Instructions:

1. Add the cubed butternut squash, chopped onion, minced garlic, and grated ginger to the slow cooker.
2. Sprinkle the curry powder, cumin, coriander, salt, and pepper over the vegetables, then pour in the vegetable broth.
3. Drizzle olive oil over the top, cover, and cook on low for 6-7 hours or high for 3-4 hours, until the squash is tender.
4. Once cooked, use an immersion blender to blend the soup until smooth, or carefully transfer to a blender in batches.
5. Stir in the coconut milk for richness and creaminess, and add lime juice for a fresh, zesty kick.
6. Taste and adjust seasoning if needed, then serve garnished with fresh cilantro.

This slow cooker butternut squash and coconut curry soup brings together vibrant, bold flavors in a beautifully smooth and creamy soup. The sweet butternut squash contrasts wonderfully with the rich coconut milk and aromatic spices, while the lime juice adds a zesty burst of freshness. The curry powder provides a gentle heat, making this soup comforting without being overly spicy. It’s perfect for anyone craving a soup with a bit of an international twist. With its balanced flavors and creamy texture, this soup is a delightful choice for any meal, and it holds up well for leftovers, making it a fantastic meal prep option.

Slow Cooker Butternut Squash and Leek Soup

This sophisticated yet simple slow cooker soup combines the sweetness of butternut squash with the delicate, savory flavor of leeks. The combination is enhanced by the richness of vegetable broth, garlic, and thyme. Slow cooking allows the flavors to meld beautifully, creating a comforting and velvety soup perfect for any season. This gluten-free and vegan soup is a great choice for those who prefer a more subtle and savory flavor profile.

Ingredients:

• 1 medium butternut squash, peeled, seeded, and cubed
• 2 large leeks, cleaned and sliced
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 4 cups vegetable broth
• 1 tsp dried thyme
• 1 bay leaf
• Salt and pepper to taste
• 1 tbsp olive oil
• 1/2 cup unsweetened almond milk (or other plant-based milk)
• Fresh parsley for garnish (optional)

Instructions:

1. Place the cubed butternut squash, sliced leeks, chopped onion, and minced garlic into the slow cooker.
2. Sprinkle the dried thyme, bay leaf, salt, and pepper over the vegetables. Pour in the vegetable broth and stir to combine.
3. Drizzle olive oil on top, cover, and cook on low for 6-7 hours or high for 3-4 hours, until the vegetables are tender.
4. Once cooked, remove the bay leaf and blend the soup using an immersion blender until smooth, or carefully transfer it to a blender in batches.
5. Stir in the almond milk for creaminess and adjust the seasoning to taste.
6. Serve the soup hot, garnished with fresh parsley if desired.

The slow cooker butternut squash and leek soup is a wonderfully light yet rich dish that highlights the sweet earthiness of squash and the mild, onion-like flavor of leeks. The slow cooking process allows these vegetables to soften and meld into a creamy, comforting texture. With the addition of thyme and bay leaf, the soup is aromatic without being overwhelming. Almond milk adds a touch of creaminess, making this soup feel indulgent while still being vegan-friendly. It’s perfect for those looking for a simple, elegant soup that doesn’t sacrifice flavor.

Slow Cooker Butternut Squash and Red Lentil Soup

This nutritious and hearty soup is a perfect blend of butternut squash, red lentils, and a medley of spices. The lentils add protein and fiber, while the squash provides a naturally creamy base. A touch of turmeric, cumin, and smoked paprika infuses the soup with warmth and complexity. The slow cooker does the work of tenderizing the lentils and squash, making it an easy and filling meal for lunch or dinner.

Ingredients:

• 1 medium butternut squash, peeled, seeded, and cubed
• 1 cup red lentils, rinsed
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 tsp ground turmeric
• 1 tsp ground cumin
• 1/2 tsp smoked paprika
• 4 cups vegetable broth
• Salt and pepper to taste
• 1 tbsp olive oil
• 1 tbsp lemon juice (optional for brightness)
• Fresh cilantro for garnish (optional)

Instructions:

1. Add the cubed butternut squash, red lentils, chopped onion, and minced garlic to the slow cooker.
2. Sprinkle the turmeric, cumin, smoked paprika, salt, and pepper over the ingredients. Pour in the vegetable broth and stir to combine.
3. Drizzle olive oil on top, cover, and cook on low for 6-7 hours or high for 3-4 hours, until the lentils and squash are tender.
4. Once cooked, blend the soup using an immersion blender until smooth, or carefully transfer to a blender in batches.
5. Stir in lemon juice for added brightness and adjust seasoning to taste.
6. Serve warm, garnished with fresh cilantro if desired.

This slow cooker butternut squash and red lentil soup is a perfect balance of flavors and textures. The butternut squash creates a silky smooth base, while the red lentils add substance and protein, making the soup hearty and satisfying. The spices—turmeric, cumin, and smoked paprika—infuse the soup with warmth and depth, creating a comforting meal that is both nutritious and flavorful. The optional addition of lemon juice brightens the dish, balancing the richness of the squash and lentils. This soup is not only easy to make but also full of plant-based protein, making it an excellent choice for a wholesome, satisfying meal.

Slow Cooker Butternut Squash and Sweet Potato Soup

This hearty and nourishing soup combines two of fall’s best vegetables—sweet potatoes and butternut squash—creating a naturally sweet, creamy soup. With the addition of carrots, onions, and a subtle blend of spices, the soup is both flavorful and nutritious. The slow cooker enhances the natural sweetness of the vegetables while infusing the soup with aromatic depth. It’s the perfect dish for chilly evenings or meal prep for the week ahead.

Ingredients:

• 1 medium butternut squash, peeled, seeded, and cubed
• 2 medium sweet potatoes, peeled and cubed
• 3 medium carrots, peeled and chopped
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 4 cups vegetable broth
• 1 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• Salt and pepper to taste
• 1 tbsp olive oil
• 1/2 cup coconut milk (or cream for richness)
• Fresh thyme for garnish (optional)

Instructions:

1. Add the cubed butternut squash, sweet potatoes, carrots, chopped onion, and minced garlic to the slow cooker.
2. Sprinkle the cinnamon, nutmeg, salt, and pepper over the vegetables, then pour in the vegetable broth.
3. Drizzle olive oil on top, cover, and cook on low for 6-7 hours or high for 3-4 hours, until the vegetables are soft and tender.
4. Once cooked, blend the soup using an immersion blender until smooth, or carefully transfer in batches to a blender.
5. Stir in the coconut milk for creaminess and adjust seasoning to taste.
6. Serve hot, garnished with fresh thyme if desired.

This slow cooker butternut squash and sweet potato soup is the epitome of comfort food. The combination of sweet potatoes and butternut squash creates a velvety smooth texture, while the cinnamon and nutmeg add warmth and a touch of sweetness. The coconut milk contributes a creamy richness that makes the soup indulgent without being heavy. It’s a nutrient-packed dish that is perfect for fall and winter, and the flavors only deepen as it sits, making it an excellent choice for leftovers. This soup is not only easy to prepare but also incredibly satisfying, offering the perfect balance of sweetness, spice, and creaminess in every bowl.

Slow Cooker Butternut Squash and Apple Soup

This slow cooker butternut squash and apple soup combines the natural sweetness of butternut squash with the tartness of apples, creating a comforting and balanced flavor profile. A hint of cinnamon and ginger adds warmth, while a touch of coconut milk makes the soup velvety smooth. This soup is an ideal fall dish, offering both nutrition and a delightful sweetness from the apples, making it a crowd-pleasing option for family dinners or holiday meals.

Ingredients:

• 1 medium butternut squash, peeled, seeded, and cubed
• 2 medium apples (such as Granny Smith or Fuji), peeled, cored, and chopped
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 tsp ground cinnamon
• 1/2 tsp ground ginger
• 4 cups vegetable broth
• 1 tbsp olive oil
• Salt and pepper to taste
• 1/2 cup coconut milk
• Fresh parsley or thyme for garnish (optional)

Instructions:

1. Place the cubed butternut squash, chopped apples, onion, and garlic into the slow cooker.
2. Add the cinnamon, ginger, salt, and pepper, and pour in the vegetable broth. Stir well to combine.
3. Drizzle olive oil over the top, cover, and cook on low for 6-7 hours or high for 3-4 hours, until the vegetables and apples are tender.
4. Once cooked, remove the lid and blend the soup using an immersion blender until smooth. If using a regular blender, allow the soup to cool slightly before transferring in batches.
5. Stir in the coconut milk to add creaminess and adjust the seasoning to taste.
6. Serve hot, garnished with fresh parsley or thyme if desired.

The slow cooker butternut squash and apple soup is a perfect marriage of sweet and savory flavors. The butternut squash provides a rich, creamy base, while the apples contribute a subtle tartness that balances out the natural sweetness of the squash. The cinnamon and ginger enhance the comforting fall flavors, making this soup a warming dish on cool days. The coconut milk adds a silky smooth finish, making the soup rich without being heavy. Whether served as a light meal or an appetizer for a larger gathering, this soup is sure to become a favorite in your slow cooker repertoire.

Slow Cooker Butternut Squash and Coconut Curry Soup

If you’re craving something with a bit of a kick, this slow cooker butternut squash and coconut curry soup is the perfect choice. The heat of curry powder, combined with the richness of coconut milk, complements the sweetness of the butternut squash, creating a flavorful soup with depth and complexity. With the slow cooking process, the spices have plenty of time to infuse the soup, making each spoonful aromatic and comforting. This soup is vegan, gluten-free, and full of vibrant flavors.

Ingredients:

• 1 medium butternut squash, peeled, seeded, and cubed
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 tbsp curry powder
• 1/2 tsp ground cumin
• 1/2 tsp turmeric
• 1 can (14 oz) coconut milk
• 4 cups vegetable broth
• Salt and pepper to taste
• 1 tbsp olive oil
• Fresh cilantro for garnish (optional)

Instructions:

1. Add the cubed butternut squash, chopped onion, and minced garlic to the slow cooker.
2. Sprinkle the curry powder, cumin, turmeric, salt, and pepper over the ingredients. Pour in the vegetable broth and coconut milk, then stir to combine.
3. Drizzle olive oil on top, cover, and cook on low for 6-7 hours or high for 3-4 hours, until the squash is tender.
4. Once cooked, blend the soup using an immersion blender until smooth or carefully transfer it in batches to a regular blender.
5. Adjust the seasoning if needed and serve hot, garnished with fresh cilantro for an added burst of freshness.

The slow cooker butternut squash and coconut curry soup is a fusion of sweet, spicy, and creamy flavors that are both comforting and vibrant. The butternut squash creates a naturally creamy base, while the curry powder and turmeric bring in a lovely warmth, creating a balance of savory and spicy notes. Coconut milk makes the soup incredibly smooth and rich, while keeping it dairy-free and vegan. The slow cooking method enhances the spices, creating a flavorful depth that’s perfect for chilly evenings. Garnished with fresh cilantro, this soup is a delightful dish for anyone who loves a bit of spice with their comfort food.

Slow Cooker Butternut Squash and Carrot Soup

This slow cooker butternut squash and carrot soup is a vibrant, naturally sweet, and satisfying dish that’s packed with vitamins and nutrients. The butternut squash and carrots create a wonderfully silky, smooth texture, while a hint of ginger and nutmeg adds an aromatic warmth to the flavor. Perfect for a weeknight dinner or meal prep, this soup is quick to make and can be stored for days. It’s also a great option for families, as it’s both kid-friendly and full of healthy goodness.

Ingredients:

• 1 medium butternut squash, peeled, seeded, and cubed
• 4 medium carrots, peeled and chopped
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 tsp ground ginger
• 1/2 tsp ground nutmeg
• 4 cups vegetable broth
• Salt and pepper to taste
• 1 tbsp olive oil
• 1/2 cup heavy cream or coconut cream (optional for richness)

Instructions:

1. Place the cubed butternut squash, chopped carrots, chopped onion, and minced garlic in the slow cooker.
2. Sprinkle with ginger, nutmeg, salt, and pepper, then pour in the vegetable broth.
3. Drizzle olive oil on top, cover, and cook on low for 6-7 hours or high for 3-4 hours, until the vegetables are soft and tender.
4. Once cooked, remove the lid and blend the soup using an immersion blender until smooth. If you’re using a regular blender, let the soup cool slightly before transferring in batches.
5. Stir in the cream for added richness and adjust seasoning as necessary.
6. Serve hot, and enjoy!

This slow cooker butternut squash and carrot soup is a simple, nutritious, and delicious dish that combines the natural sweetness of squash and carrots. The ginger and nutmeg elevate the soup with a touch of warmth, while the option to add cream makes it velvety smooth. It’s an easy recipe to prepare and perfect for meal prepping or serving as a hearty meal. The flavors are wonderfully balanced, with the slow cooking process allowing all the ingredients to become tender and meld together beautifully. This soup is an excellent choice for a light yet filling meal that’s both healthy and comforting.

Note: More recipes are coming soon!