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The VELVETY Crockpot Butternut Squash Soup

The VELVETY Crockpot Butternut Squash Soup

This Crockpot Butternut Squash Soup is the BEST easy vegetarian soup — smooth, subtly sweet, and naturally VELVETY. The slow cooker eliminates the tedious prep of peeling and cubing raw squash, delivering deep fall flavor with minimal effort.
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Prep Time 15 minutes
Cook Time 6 hours
Total Time 6 hours 15 minutes
Servings: 6 servings
Course: Dinner, Lunch, Soup
Cuisine: American, Vegetarian
Calories: 165
Ingredients Equipment Method Notes

Ingredients
  

  • 2 large butternut squash, peeled, seeded, and roughly cubed (or halved for pre-softening)
  • 5 cups vegetable broth (or chicken broth for non-vegetarian)
  • 1 medium yellow onion, roughly chopped
  • 3 cloves garlic, minced
  • 1 tsp fresh grated ginger (optional)
  • 1/2 tsp ground cinnamon
  • 1/2 tsp ground nutmeg
  • 1 tbsp maple syrup or honey (optional)
  • 1/2 cup heavy cream or coconut milk (added at end)
  • salt and pepper to taste

Equipment

  • 6-quart slow cooker
  • immersion blender or standard blender for puréeing
  • cutting board and knife
  • measuring cups and spoons

Method
 

  1. Add cubed butternut squash, broth, onion, garlic, ginger, cinnamon, nutmeg, salt, and pepper to a 6-quart slow cooker. Stir to combine.
  2. Cover and cook on LOW for 6–8 hours or on HIGH for 3–4 hours, until squash is completely tender.
  3. Use an immersion blender to purée the soup directly in the slow cooker until completely smooth and VELVETY. Alternatively, transfer to a blender in batches.
  4. Stir in maple syrup (if using) and heavy cream or coconut milk. Mix until combined and heated through.
  5. Taste and adjust seasoning. For extra brightness, add a splash of lemon juice or apple cider vinegar. Serve hot with toppings of choice.

Notes

Use fresh butternut squash for the best flavor, but frozen cubes also work in a pinch. For vegan or dairy-free versions, substitute coconut milk for cream. A splash of lemon juice at the end brightens the flavor perfectly. This recipe freezes beautifully for up to 3 months.