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–+ servings
Crockpot Butternut Squash Soup 1

Crockpot Butternut Squash Soup

This vegan-friendly crockpot butternut squash soup is a nutrient-dense, anti-inflammatory meal perfect for fall. The slow cooker method infuses deeper flavors while requiring minimal hands-on time – ideal for busy weeknights or lazy weekend meals.
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Prep Time 15 minutes
Cook Time 4 hours
Total Time 4 hours 15 minutes
Course Soup
Cuisine American
Servings 6 servings
Calories 180 kcal

Equipment

  • Crockpot/Slow Cooker
  • Immersion Blender or Standard Blender
  • Vegetable Peeler
  • Cutting Board
  • Chef's Knife

Ingredients
  

Main Ingredients

  • 1 medium butternut squash about 3 pounds, peeled, seeded, and cubed
  • 1 medium yellow onion chopped
  • 2 medium carrots peeled and chopped
  • 2 celery stalks chopped
  • 2 garlic cloves minced
  • 1 tbsp fresh ginger grated
  • 4 cups vegetable broth low-sodium
  • 1 cup unsweetened coconut milk
  • 2 tbsp olive oil

Seasonings

  • 1 tsp ground cinnamon
  • 1/4 tsp nutmeg
  • 1/4 tsp ground cloves
  • salt and pepper to taste

Optional Ingredients

  • 2 tbsp maple syrup optional
  • fresh sage leaves for garnish

Instructions
 

  • Prepare the butternut squash: Peel using a vegetable peeler (tip: microwave whole squash for 2-3 minutes first to soften the skin). Cut in half lengthwise, scoop out seeds, and cut into 1-inch cubes.
  • Place cubed butternut squash, chopped onion, carrots, celery, garlic, and ginger in the crockpot.
  • Add cinnamon, nutmeg, cloves, salt, and pepper to the vegetables. Pour in the vegetable broth and drizzle with olive oil. Stir gently to combine.
  • Cover the crockpot and set to cook on high for 4 hours or low for 7-8 hours, until vegetables are fork-tender.
  • Once vegetables are tender, turn off the crockpot. Using an immersion blender, carefully blend the soup until smooth and velvety. (Alternative: transfer in batches to a standard blender, being cautious with the hot liquid.)
  • Stir in the coconut milk and maple syrup (if using). Adjust seasonings to taste. If the soup is too thick, add more broth or water until you reach your desired consistency.
  • Return to the crockpot and keep warm until ready to serve. Garnish with fresh sage leaves if desired.

Notes

- This soup actually improves in flavor after a day in the refrigerator as the spices continue to meld.
- For meal prep: Store in airtight containers for up to 4 days in the refrigerator or freeze for up to 3 months.
- Sweet potatoes can replace butternut squash for a different flavor profile.
- For added protein, stir in 1 cup of cooked quinoa or white beans before blending.

Nutrition

Calories: 180kcalCarbohydrates: 30gProtein: 3gFat: 7gSaturated Fat: 4gSodium: 285mgPotassium: 582mgFiber: 6gSugar: 12gVitamin A: 350IUVitamin C: 35mg
Keyword Butternut Squash Soup, Crockpot Soup, Vegan Soup, Whole30, Plant-based
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