Servings
Font
Back
0 from 0 votes

Crockpot Butternut Squash Soup

The BEST butternut squash soup recipe! This easy, healthy Crockpot Butternut Squash Soup is creamy, comforting, and filled with the best flavors of fall.

Prep Time
10 mins
Cook Time
7 hrs
Total Time
7 hrs 10 mins
Servings: 8 servings (12 cups total)
Calories: 155 kcal
Course: Side Dish , Main Course , Appetizer
Cuisine: American

Ingredients

For the Crockpot Butternut Squash Soup:
  • 1 tablespoon extra-virgin olive oil
  • 1 medium yellow onion chopped into 1/4- to 1/2-inch dice (about 1 1/2 cups total)
  • 2 medium butternut squash about 6 pounds total
  • 2 medium apples cored and roughly diced, no need to peel (I like using a mix of sweet apples, such as McIntosh or Golden Delicious, and tart, such as Granny Smith or Cortland)
  • 2 cups low-sodium vegetable broth or low-sodium chicken broth
  • 1 teaspoon kosher salt
  • ½ teaspoon ground nutmeg
  • ¼ teaspoon ground black pepper use white for a slightly milder taste and if, for presentation purposes, you don't want the black specks in the soup)
  • ¼ teaspoon cayenne pepper
  • ¾ cup light coconut milk (may use up to 1 1/2 cups from one 14-ounce can)
For topping (optional):
  • toasted pumpkin seeds
  • chopped fresh sage
  • Coconut cream, coconut yogurt (for dairy free), or regular nonfat Greek yogurt (if dairy free isn’t a priority)

Instructions

    Cup of Yum
  1. Lightly coat a 4-quart or larger slow cooker with nonstick spray. In a medium saucepan, heat the olive oil over medium heat. Add the onion and cook until softened and fragrant, about 8 to 10 minutes, stirring occasionally. Transfer to the slow cooker.
  2. While the onion cooks, trim the top and bottom ends off of the butternut squash. With a vegetable peeler, peel the squash. Cut it in half lengthwise and scoop out the center seeds. Cut into 3/4-inch cubes. Transfer the cubes to the slow cooker.
  3. To the slow cooker, add the apples, broth, salt, pepper, nutmeg, black pepper, and cayenne pepper. Cover and cook on LOW for 6 to 8 hours or HIGH for 3 to 4 hours, until the squash and apples are tender.
  4. Add 3/4 cup coconut milk. Puree the soup with an immersion blender or carefully transfer it to a food processor fitted with a steel blade or a blender and puree it in batches. If using a blender or food processor, be extremely careful not to fill it too much, as hot soup likes to splatter. Return the soup to the slow cooker once complete. If you'd like the soup thinner, add additional coconut milk until your desired consistency is reached. Taste and adjust seasonings as desired. Serve hot with any of your favorite toppings.

Notes

  • TO STORE: Store cooked and cooled soup an airtight storage container in the refrigerator for up to 5 days.
  • TO REHEAT: Reheat soup in a pot on the stove over medium-low heat until warm. You can also place leftover soup in a microwave-safe bowl and reheat gently until warmed through. Add a splash of broth as needed to thin the soup.
  • TO FREEZE: Place cooked and cooled soup in an airtight freezer-safe storage container in the freezer for up to 3 months. Let thaw overnight in the refrigerator before reheating.

Nutrition Information

Serving 1of 8, about 1 1/2 cups Calories 155kcal (8%) Carbohydrates 31g (10%) Protein 3g (6%) Fat 4g (6%) Saturated Fat 2g (10%) Sodium 333mg (14%) Potassium 780mg (22%) Fiber 5g (20%) Sugar 10g (20%) Vitamin A 19982IU (400%) Vitamin C 42mg (47%) Calcium 98mg (10%) Iron 2mg (11%)

Nutrition Facts

Serving: 8servings (12 cups total)

Amount Per Serving

Calories 155

% Daily Value*

Serving 1of 8, about 1 1/2 cups
Calories 155kcal 8%
Carbohydrates 31g 10%
Protein 3g 6%
Fat 4g 6%
Saturated Fat 2g 10%
Sodium 333mg 14%
Potassium 780mg 17%
Fiber 5g 20%
Sugar 10g 20%
Vitamin A 19982IU 400%
Vitamin C 42mg 47%
Calcium 98mg 10%
Iron 2mg 11%

* Percent Daily Values are based on a 2,000 calorie diet.