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Easy 5-Ingredient Slow Cooker Butternut Squash Soup

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This Easy 5-Ingredient Slow Cooker Butternut Squash Soup is the perfect weeknight dinner. Just toss everything in the slow cooker and come back to a velvety, naturally vegan soup that tastes like you spent hours fussing over it.

Ingredients

Scale
  • 1 medium butternut squash (about 2.5 to 3 pounds)
  • 1 medium yellow onion, roughly chopped
  • 3 cups vegetable broth
  • 1 can (13.5 oz) full-fat coconut milk
  • 1 teaspoon salt, plus more to taste

Instructions

  1. Prep the squash: Give the butternut squash a good rinse under cool water to remove any dirt. Pat it dry. Using a sharp knife, poke 4 to 5 shallow slits into the skin to let steam escape during cooking. Don’t cut it open yet.
  2. Add ingredients to the slow cooker: Place the whole butternut squash in the center of your slow cooker. Scatter the roughly chopped onion around it. Pour in the vegetable broth and coconut milk. Sprinkle the salt over everything. Put the lid on.
  3. Cook on low or high: Cook on LOW for 6 to 7 hours or on HIGH for 3 to 4 hours. You’ll know it’s done when a fork slides easily into the thickest part of the squash.
  4. Remove the squash: Using tongs, carefully lift the cooked squash out of the slow cooker and place it on a cutting board. Let it sit for 5 minutes.
  5. Peel the squash: Once cool enough to handle, use a knife or your fingers to peel off the skin. It should slip off easily in large pieces. Cut the squash in half lengthwise, scoop out the seeds and stringy bits with a spoon, and discard them. Cut the flesh into rough chunks.
  6. Return squash to the slow cooker: Add the peeled squash chunks back into the slow cooker with the cooking liquid and onions. Stir everything together.
  7. Blend until smooth: Use an immersion blender directly in the slow cooker to blend the soup until completely smooth. If using a countertop blender, work in batches—fill no more than halfway, hold the lid down with a towel, and blend until smooth. Return blended soup to the slow cooker.
  8. Taste and adjust: Give the soup a taste. Add more salt if needed, starting with 1/4 teaspoon at a time. If you want more warmth, stir in a pinch of cinnamon or nutmeg. If it’s too thick, add a splash of broth or water until it reaches your desired consistency.
  9. Serve and enjoy: Ladle the soup into bowls. Garnish with a drizzle of coconut milk, a few toasted pumpkin seeds, or a crack of black pepper if desired.

Notes

Don’t skip poking the squash to prevent pressure buildup. Peeling after cooking is a game-changer—the skin slips off easily. If using a countertop blender, let the soup cool for 10 minutes before blending and never fill more than halfway. For extra richness, stir in a tablespoon of butter or heavy cream after blending if not keeping it vegan. The soup freezes well for up to 3 months.

Nutrition

Keywords: butternut squash soup, slow cooker soup, easy soup, 5-ingredient soup, vegan soup, gluten-free soup, fall soup, weeknight dinner

Find it online: https://elaraeats.com/easy-5-ingredient-slow-cooker-butternut-squash-soup/