Slow Cooker Butternut Squash Soup


 The Spruce Eats / Leah Maroney

Prep: 10 mins
Cook: 8 hrs
Total: 8 hrs 10 mins
Servings: 6 to 8 servings
Nutrition Facts (per serving)
202 Calories
4g Fat
45g Carbs
4g Protein
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Nutrition Facts
Servings: 6 to 8
Amount per serving
Calories 202
% Daily Value*
Total Fat 4g 5%
Saturated Fat 2g 9%
Cholesterol 0mg 0%
Sodium 456mg 20%
Total Carbohydrate 45g 16%
Dietary Fiber 12g 44%
Total Sugars 12g
Protein 4g
Vitamin C 55mg 276%
Calcium 154mg 12%
Iron 3mg 14%
Potassium 1076mg 23%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

This butternut squash soup is a warm and creamy soup that’s cooked up in the slow cooker. It’s easy and requires very little effort. Although it’s creamy, there’s no cream added at all! The recipe is completely vegan and is full of sweet butternut squash and apple flavor.

There are only three simple steps to making this soup. You can throw it all in your slow cooker before you leave for work and you will have a delicious soup waiting for you when you get home.

If you’re looking for a healthy, creamy soup, this is the dish for you. Serve with some warm crusty bread or a simple side salad


  • 1 tablespoon olive oil

  • 1 medium yellow onion, diced

  • 2 cloves garlic, minced

  • 2 fresh thyme sprigs

  • 2 medium apples (about 3/4 pound total)

  • 2 medium butternut squash (about 6 pounds total), peeled and cubed

  • 3 cups vegetable broth

  • 1 teaspoon seasoned salt

  • 1/2 teaspoon freshly ground black pepper

  • 1/2 teaspoon ground nutmeg

  • 1/4 teaspoon cayenne pepper

  • 3/4 cup light coconut milk

  • Toasted pumpkin seeds, chopped herbs, dairy-free yogurt, for garnish

Steps to Make It

  1. Gather the ingredients.

    The Spruce Eats / Leah Maroney 
  2. Heat olive oil in a medium skillet on medium-high heat. Add diced onion and garlic and sauté until soft and fragrant, about 3 to 5 minutes. 

     The Spruce Eats / Leah Maroney
  3. While onion is sautéing, core and chop apples. It’s ok to leave them unpeeled and on the larger side.

     The Spruce Eats / Leah Maroney
  4. Add onion mixture, thyme sprigs, butternut squash, apples, vegetable broth, season salt, black pepper, nutmeg, and cayenne pepper. Place lid on top of slow cooker and cook on low for 8 hours or high for 4 hours. 

     The Spruce Eats / Leah Maroney
  5. Remove lid and remove thyme sprigs. Add coconut milk and puree with an immersion blender. Add more salt and pepper to taste. You can also puree in a blender if you don’t have an immersion blender. (Just be careful when pouring the hot soup into the blender! Use a ladle to avoid splashing.)

     The Spruce Eats / Leah Maroney
  6. Serve immediately topped with toasted pumpkin seeds, herbs, and a drizzle of dairy free yogurt or sour cream. 

     The Spruce Eats / Leah Maroney


  • If you don’t need this soup to be vegan, you can add in butter, substitute chicken broth for vegetable broth and cream for the coconut milk. A dollop of sour cream also tastes delicious on top in place of the dairy-free yogurt.
  • If you love the apple flavor, you can add in an additional 1/2 cup apple cider.
  • Use whatever types of apples you like. Using one tart and one sweet works well. Go ahead and leave the skins on. They provide nutrients and a nice color. 


  • If the soup is too thick, you can add in more vegetable broth, some apple cider, or more coconut milk.