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A bowl of creamy squash soup garnished with black pepper and a cilantro leaf, with a spoon inside.
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Slow Cooker Butternut Squash Soup

This butternut squash soup with coconut milk will be your new cozy-weather comfort food. A hands-off recipe perfect for chilly nights, meal prep, or entertaining. Simply mix, slow cook, puree, and serve!
Prep Time15 minutes
Cook Time5 hours
Total Time5 hours 15 minutes
Course: Sides and Salads
Cuisine: American
Keyword: butternut squash soup with coconut milk
Servings: 4 servings
Calories: 108kcal
Author: Jessica Haggard

Ingredients

  • 2 whole butternut squashes peeled and cubed
  • 1 medium onion peeled and quartered
  • 3 cloves garlic peeled
  • 2 cups vegetable broth
  • ½ cup coconut milk
  • 1 tablespoon olive oil
  • ¼ teaspoon ground cumin
  • ¼ teaspoon ground coriander
  • ¼ teaspoon ground turmeric
  • ¼ teaspoon salt
  • ¼ teaspoon black pepper
US Customary - Metric

Instructions

  • Add olive oil to the base of the slow cooker, then add the squash, onion, garlic, vegetable broth, coconut milk, and all spices. Stir to combine.
  • Cover and cook on LOW for 5 to 6 hours or on HIGH for 3 to 4 hours, until the squash is fork-tender.
  • Use an immersion blender to purée the soup directly in the slow cooker until smooth and creamy.
  • Adjust seasoning as needed and serve hot. Garnish with a swirl of coconut milk or a dash of black pepper if desired.

Notes

  • If you have time, roast the squash first. It makes it sweeter with a nice caramelized flavor.
  • Soup turned out too thick? Just stir in a little more broth or water.
  • Squash a bit too sweet? A squeeze of lemon or lime juice balances it out.
  • Want some heat? Sprinkle in chili flakes, cayenne, or smoked paprika.
  • For a finishing touch, top with extra coconut milk, roasted pumpkin seeds, crispy chickpeas, or fried shallots or onions.
Serve: Enjoy with low carb bread, flax crackers, a green salad, or a classic grilled cheese for a cozy, comforting meal.
Store: Store cooled soup in an airtight container for up to 5 days in the fridge or a month in the freezer, then reheat gently on the stove and add a splash of broth if it’s too thick.

Nutrition

Calories: 108kcal | Carbohydrates: 6g | Protein: 1g | Fat: 10g | Saturated Fat: 6g | Sodium: 621mg | Fiber: 1g | Net Carbohydrates: 5g
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