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Closeup view of two white bowls with orange soup.
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Slow Cooker Butternut Squash Soup

This Slow Cooker Butternut Squash Soup is rich, creamy, and full of warm, cozy flavor. Just toss everything in and let the slow cooker do the work. It’s the kind of easy comfort food that tastes like you spent all day in the kitchen.
Course Main Course, Soup
Cuisine American
Keyword Butternut Squash Soup, Slow Cooker Butternut Squash Soup, Slow Cooker Soup, Squash Soup
Prep Time 15 minutes
Cook Time 5 hours
Total Time 5 hours 15 minutes
Servings 4
Author Heidi Bruaw

Equipment

Ingredients

  • 2 Butternut Squash peeled and cubed
  • 1 Onion peeled and quartered
  • 3 Cloves Garlic peeled
  • 2 Cups Vegetable Broth
  • ½ Cup Milk
  • 1 Tablespoon Olive Oil
  • ¼ teaspoon Ground Cumin
  • ¼ teaspoon Ground Coriander
  • ¼ teaspoon Ground Tumeric
  • ½ teaspoon Salt or to taste
  • ¼ teaspoon Black Pepper or to taste

Instructions

  • Peel and cube the butternut squash.
  • Peel the onion and quarter it.
  • Peel the garlic cloves.
  • Add the olive oil to your slow cooker.
  • Add the cubed butternut squash.
  • Add the onion, garlic, vegetable broth, milk, ground cumin, ground coriander, tumeric, salt, and black pepper to the slow cooker.
  • Stir the ingredients until 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.
  • After it is cooked, use an immersion blender to blend everything until it becomes smooth and creamy.
  • Taste and adjust the seasonings to your preference.

Notes

Helpful Tips:
Use pre-cut squash to save time. If peeling and chopping squash feels like a hassle, use a bag of pre-cubed butternut squash from the produce or freezer section.
Don’t skip the spices. Cumin, coriander, and turmeric add warmth and complexity. Even if you’re tempted to leave them out, they’re what keep the flavor from being bland.
Blend carefully. If you're using a regular blender, let the soup cool slightly first and blend in small batches with the lid cracked to avoid splatters. An immersion blender is the easiest option if you have one.
Adjust the consistency. After blending, if the soup feels too thick, stir in more broth or milk a little at a time until it’s how you like it.
Taste before serving. Butternut squash can vary in sweetness, so give the soup a taste at the end and adjust the salt or spices as needed.