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–+ servings
A bowl of bright orange soup garnished with black pepper and a cilantro leaf, accompanied by a spoon.

Slow Cooker Butternut Squash Soup

This recipe for Slow Cooker Butternut Squash Soup is actually vegan but you don't have to be following a vegan diet to fall in love with it. One of the secrets to its delicious flavor is using coconut milk versus dairy milk, which I've always used even though I've never been vegan. Read on for the easy way to make this warming winter soup in your Crock Pot or slow cooked in your Instant Pot.
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Prep Time 15 minutes
Cook Time 4 hours
Course Appetizer, Soup
Cuisine American, Asian
Servings 4
Calories 277 kcal

Equipment

Ingredients
  

  • 2 butternut squash peeled and cubed
  • 1 onion peeled and quartered
  • 3 cloves garlic peeled
  • 2 cups vegetable broth
  • 1/2 cup coconut milk
  • 1 tablespoon olive oil
  • 1/4 teaspoon cumin
  • 1/4 teaspoon coriander
  • 1/4 teaspoon turmeric
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper

Instructions
 

  • Peel and cube the butternut squash, if you're working with fresh squash.
  • Peel the onion and quarter it.
  • Peel the garlic cloves.
  • Add the olive oil to the crock.
  • Add the cubed butternut squash to the crock.
  • Add the quartered onion and garlic to the crock.
  • Pour vegetable broth and coconut milk over the vegetables.
  • Sprinkle in the ground cumin, ground coriander, ground turmeric, salt and black pepper to the slow cooker.
  • Stir until all the ingredients are well combined.
  • Cook in the slow cooker for 5-6 hours on low or 3-4 hours on high, until the butternut squash is tender.
  • Use an immersion blender to blend everything until the mixture becomes smooth and creamy.
  • Ladle into bowls and serve hot. Garnish it with a drizzle of coconut milk or a sprinkle of ground black pepper.

Notes

You can use fresh butternut squash to make this soup. But if you don't have any, you can always use precut squash. My supermarket has this in the produce aisle. Another option is frozen butternut squash that you froze yourself or got in the freezer section.
There are a fair amount of spices in this soup recipe. However, feel free to experiment with adding curry, which I think pairs perfectly with coconut milk. It will give your recipe a slight South Asian flavor.
What makes this soup vegan is the fact that you're using coconut milk and vegetable broth. You can always use cream instead of coconut milk or chicken broth instead of vegetable broth if keeping it vegan doesn't matter. If you want to keep it vegetarian, use either coconut milk or cream — chef's choice — but definitely don't swap out vegetable broth for chicken broth.

Nutrition

Calories: 277kcalCarbohydrates: 50gProtein: 5gFat: 10gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gSodium: 636mgPotassium: 1440mgFiber: 8gSugar: 10gVitamin A: 40116IUVitamin C: 82mgCalcium: 198mgIron: 4mg

Disclaimer

Please note that nutrient values, if included with the recipe, are estimates only. Variations can occur due to product availability/substitution and manner of food preparation. Nutrition may vary based on methods of origin, preparation, freshness of ingredients, and other factors.

Tried this recipe?Let us know how it was!