Name: Butternut Squash Soup
Prep time: 20 min
Cook time: 8 h
Total time: 8 h 30 min
Yield: 8
Cuisine: American Comfort Food
Ingredients: 1 medium butternut squash (2-3 pounds), peeled, seeded, and cubed; 1 large yellow onion, diced; 3 garlic cloves, minced; 4 cups low-sodium vegetable broth; ½ cup heavy cream (optional); ¼ teaspoon ground nutmeg; ¼ teaspoon ground cinnamon; 1 tablespoon olive oil; 1 medium apple, diced (optional); Salt and pepper to taste

Butternut Squash Soup in the Crockpot blends sweet, tender squash with onions, garlic, and warm spices in a creamy broth. Slow-cooked to perfection, this velvety soup offers a comforting, flavorful warmth—ideal for a cozy day, filling your home with rich, autumnal aromas straight from your slow cooker.

Recipe Tips and Tricks

Squash Prep: Peel and cube squash ahead—saves time; use a sharp peeler and sturdy knife for safety.
Blending Ease: Use an immersion blender right in the crockpot—smooths it out fast; a regular blender works in batches.

Spice Boost: Toast spices briefly in a skillet—deepens flavor; add raw if you’re keeping it simple.
Creamy Texture: Add cream or coconut milk at the end—keeps it rich without curdling during long cooking.
Thickness Trick: Blend more squash or reduce broth—adjusts consistency; simmer lid-off if too thin.

Why You’ll Love This Recipe

You’re going to absolutely adore this Butternut Squash Soup Crockpot Recipe—it’s a warm, velvety bowl of autumn comfort that’ll make your heart and belly happy! Imagine the sweet, nutty scent of butternut squash simmering all day with onions, garlic, and a cozy blend of spices like nutmeg and cinnamon, transforming into a creamy, golden soup that fills your home with the most inviting, fall-like aroma. You’ll love how this recipe takes a simple veggie and turns it into a nourishing masterpiece with the slow cooker—just toss everything in and let it work its magic while you go about your day. It’s perfect for those crisp evenings when you crave something hearty yet light, or a lazy weekend when you want a wholesome meal that feels like a hug from the inside out. The squash melts into a smooth, luscious base, the spices add that perfect touch of warmth, and a swirl of cream or coconut milk makes every spoonful rich and satisfying. Serve it with a sprinkle of pepitas, a slice of crusty bread, or just on its own, and feel the cozy vibes wash over you. The crockpot makes it so effortless, blending the flavors into something so delicious you’ll be amazed it was this easy to create such a comforting classic. This isn’t just a soup—it’s a butternut squash dream that’ll have you savoring every silky bite and dreaming of sweater weather all year round!

Yield: Serves 8

Butternut Squash Soup

Velvety butternut squash soup with warm spices, slow-cooked.

Prep Time 20 minutes

Cook Time 8 hours

Additional Time 10 minutes

Total Time 8 hours 30 minutes

Ingredients

1 medium butternut squash (2-3 pounds), peeled, seeded, and cubed

1 large yellow onion, diced
3 garlic cloves, minced
4 cups low-sodium vegetable broth

½ cup heavy cream (optional)
¼ teaspoon ground nutmeg
¼ teaspoon ground cinnamon

1 tablespoon olive oil
1 medium apple, diced (optional)
Salt and pepper to taste

Instructions

Hey there, let’s get this Butternut Squash Soup Crockpot Recipe simmering—it’s going to be a cozy, velvety delight! First, tackle that butternut squash—grab a sharp peeler and knife, peel off the skin, scoop out the seeds, and chop it into 1-inch cubes. It’s a bit of work, but totally worth it—aim for about 6 cups of cubes. Toss them into your slow cooker. Next, dice up your onion and mince the garlic—add them in too, they’ll bring all that sweet and savory goodness as they cook.
Now, let’s build that flavor! Pour in the vegetable broth, drizzle the olive oil, and sprinkle in the nutmeg and cinnamon—smell that cozy vibe already? If you’re using an apple (it’s optional but so good!), peel and dice it up and toss it in—it’ll add a subtle sweetness that’s pure fall. Give it all a gentle stir to mix everything up, then pop the lid on. Set your crockpot to low for 6-8 hours (or high for 3-4 if you’re in a hurry), and let it work its slow-cooker magic. Your kitchen’s going to fill with the most comforting, autumnal aroma—pure warmth!
When the time’s up, lift the lid—the squash should be fork-tender and ready to blend. Grab an immersion blender (or use a regular blender in batches—careful, it’s hot!) and blend it all until it’s smooth and velvety—blend as much as you like, I love it silky but a few chunks are fine too. Stir in the heavy cream if you’re using it—watch it turn that golden soup into creamy perfection. Taste it—add a pinch of salt and pepper until it’s just right. Too thick? Splash in a bit more broth. Too thin? Let it simmer with the lid off for 20 minutes.

Serve it up hot—ladle that steamy soup into bowls, maybe sprinkle some pepitas or a swirl of cream on top for a fancy touch. Pair it with crusty bread or a simple salad if you’re feeling extra, and dig in! You’ve just made a Butternut Squash Soup that’s rich, smooth, and oh-so-delicious—enjoy every cozy spoonful!

Notes

Cube squash evenly—cooks consistently and blends better!
Blend right in the pot—immersion blender makes it a breeze.
Leftovers thicken up—thin with broth when reheating for day-two yum!

Nutrition Information

Yield

Serving Size

1
Amount Per Serving Calories 105Total Fat 7gSaturated Fat 4gTrans Fat 0gUnsaturated Fat 3gCholesterol 17mgSodium 118mgCarbohydrates 10gFiber 2gSugar 5gProtein 1g

The recipes and nutritional information on Crock Pot Meal are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.

Ingredients Notes

Butternut Squash: Fresh, medium-sized (about 2-3 pounds)—sweet and nutty; pre-cubed saves time but fresh is best.
Onion: Yellow onion (1 large)—diced for sweet-savory depth; white or red works too.
Garlic: Fresh minced garlic (2-3 cloves)—warm, aromatic punch; adjust to taste.

Vegetable Broth: Low-sodium broth (4 cups)—keeps it moist; chicken broth works for non-vegetarian.
Heavy Cream: Full-fat cream (½ cup)—adds richness; optional for a lighter soup.
Nutmeg: Ground nutmeg (¼ teaspoon)—warm, subtle spice; freshly grated is divine.

Cinnamon: Ground cinnamon (¼ teaspoon)—cozy sweetness; optional but classic with squash.
Olive Oil: For sautéing (1 tablespoon)—adds a fruity note; butter substitutes for richness.
Salt and Pepper: To taste—enhances all the flavors; adjust at the end.

Apple: One medium (optional)—diced for natural sweetness; Granny Smith or Honeycrisp recommended.

Variations and Substitutions

Squash Swap: Use acorn or kabocha squash—acorn for milder flavor, kabocha for nuttier depth.
Cream Alternatives: Use coconut milk or half-and-half—coconut for a vegan twist, half-and-half for lighter richness.

Broth Options: Swap veggie broth for chicken or beef—chicken for subtle flavor, beef for heartiness (non-vegetarian).
Spice Variations: Replace nutmeg with ginger or curry—ginger for zing, curry for bold warmth.
Veggie Additions: Add carrots or sweet potatoes—toss in with squash for extra sweetness and color.

Protein Boost: Stir in cooked lentils or white beans—add in the last hour for heartiness.
Low-Carb Option: Reduce squash, add cauliflower—blends creamy with fewer carbs.
Gluten-Free: Naturally gluten-free—just ensure broth is certified gluten-free.

Sweet Touch: Use maple syrup instead of apple—adds a fall-inspired sweetness.
Herb Twist: Add fresh thyme or sage—stir in at the end for earthy freshness.

Storage Options

Refrigerator: Store leftovers in an airtight container in the fridge for up to 5 days—reheat with a splash of broth.

Freezer: Freeze in a freezer-safe container for up to 3 months—thaw overnight in the fridge before reheating.
Make-Ahead: Prep squash and chop veggies the night before—store in the fridge and assemble in the crockpot in the morning.