Butternut squash is one of my favourite vegetables to cook with! It is so diverse, full of flavour and goes well with so many other ingredients.
This soup is easy to make, and yummy. You’ll love it!
If you’ve been searching for the best ever butternut squash soup recipe, look no further! All you need is a crockpot, an immersion blender, a few veggies, some stock and herbs and you’re good to go!
I made this recipe vegan and vegetarian-friendly, but if you prefer to use chicken broth rather than vegetable broth, that works too.
If you enjoy this soup recipe why not also check out my Butternut Squash Phyllo Pastry Pie Recipe.
Easy and Delicious Crock Pot Butternut Squash Soup Recipe
What I love about this recipe as it can work in a number of ways, even if you don’t have a crock pot, slow cooker or instant pot you can still make this delicious soup.
Simply place all the ingredients in a roasting dish, place in the oven for 30 – 40 minutes or until soft. Once cooked place in a mixing bowl and blend.
It is super tasty and you can change out some of the ingredients such as the apples to add in another vegetable such as sweet potato or celery.
I love using this as a base to change up different ingredients such as the spices or vegetables especially during different seasons to use what is in the current season.
Tools & Equipment
- Crockpot or slow cooker
- Immersion Blender
- Knife & Chopping Board
- Measuring Cups
- 1 Butternut Squash
- 2 large or 3 medium carrots
- 2 green apples
- 3-5 cloves of garlic
- 2 cups of vegetable broth
- 1 can of coconut milk
- 1 yellow onion
- 1 tbsp sage
- 1 tsp Cinnamon
- 1/2 tsp Nutmeg
- A dash of Cayenne Pepper
- Salt & Pepper to taste
Making soup doesn’t have to be difficult or hard to achieve without a soup maker, what I love about this is that you can taste test along the way and add in more elements if you feel the need.
This soup recipe is so easy to do and the best part is you can leave the ingredients cooking away throughout the day ready to serve up at lunch or dinner.
To get started make sure you have the crockpot and bowl ready to put in all your vegetables.
Start by peeling and cutting up each of your vegetables ready to put into your crockpot. I found cutting the carrots into half moons and the butternut squash into 1/2 inch chunks.
Making the chunks more sizeable pieces will make it easier to blend later after cooking.
Peel and cut up the onion, garlic, apple and add to the pot.
Meaasure out and add the spices and herbs and add to the pot.
Add the coconut milk and vegetable stock to the pot.
Mix up well to get the spices, herbs and all the vegetables covered by the liquid.
Place your slow cooker on low and cook for 4-5 hours or 2-3 hours on high temperature.
You can also use this recipe and process using an instant pot, make sure you choose the slow cook setting and leave the valve open so air can escape when needed.
Once the butternut squash and carrot are soft you can then use your immersion blender to blend the ingredients to create a creamy smooth soup.
You can check the pieces by poking with a knife or fork to test the firmness.
Once you have blitzed the mixture with your immersion blender you can eat your soup, place in a container and save for another day or even freeze.
When it’s done, use an immersion blender to blend it all together. Garnish with feta cheese, roasted pumpkin seeds if you want to take it up another level, but if not, this is wholesome, tasty and filling as is.
Keep refrigerated for up to 4 days in a sealed container.
It’s sure to become a family favorite!