Slow Cooker Butternut Squash Soup


 The Spruce Eats / Leah Maroney

  • Total: 8 hrs 10 mins
  • Prep: 10 mins
  • Cook: 8 hrs
  • Servings: 6 servings

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 black pepper
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon cayenne pepper
  • 3/4 cup light coconut milk
  • Garnish: toasted pumpkin seeds, chopped herbs, dairy free yogurt

Steps to Make It

  1. Gather the ingredients.

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

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

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

     The Spruce Eats / Leah Maroney
  5. Remove the lid and remove the thyme sprigs. Add the coconut milk to the contents and puree everything 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.