Slow Cooker Butternut Squash Soup

Warm comforting butternut squash soup is perfect for the change of season.  And if you buy pre-chopped vegetables at the grocery store this simple recipe becomes even more easy.  I'm lucky to live near Wegmans grocery store and Trader Joes, both of which have pre-cut butternut squash, carrots, celery and onion.  What? I know I'm lucky!

Prep: 15 minutes

Cook Time: 3-4 hours on high setting; 6-8 hours on low setting



  • 2 cups vegetable stock
  • 2 cloves garlic, peeled and minced
  • 1 carrot, peeled and diced
  • 1 Granny Smith apple, cored and diced
  • 1 medium butternut squash, peeled, seeded and diced
  • 1 sprig fresh sage
  • 1 white onion, diced
  • 1/2 teaspoon salt, or more to taste
  • 1/4 teaspoon freshly-ground black pepper, or more to taste
  • 1/8 teaspoon cayenne, or more to taste
  • pinch of ground cinnamon and nutmeg
  • 1/2 cup canned coconut milk
  • (optional garnishes: extra coconut milk and cayenne)
It got a little messy with the immersion blender!

It got a little messy with the immersion blender!


Add vegetable stock, garlic, carrot, apple, butternut squash, sage, onion, salt, pepper, cayenne, cinnamon and nutmeg to a slow cooker.  Toss to combine.

Cook for 6-8 hours on low, or 3-4 hours on high, or until the squash is completely tender and mashes easily with a fork.  Stir in the coconut milk.

Use an immersion blender to puree the soup until smooth.  (Or you can transfer the soup in batches into a traditional blender, and puree until smooth, be careful with the hot liquid.)  Taste, and season with additional salt, pepper, cayenne and/or cinnamon if needed.

Serve warm, with optional garnishes if desired.


~Recipe from Gimme some Oven