All the flavors of fall in one bowl! This delicious slow cooker butternut squash soup is creamy, rich, and packed with veggies. It’s so easy to make especially if you’re using your crockpot. Plus, it’s vegan, healthy and freezes really well. Slow cooker, Instant Pot, and stovetop instructions included.
My favorite season is here and I am beyond excited! I love all things pumpkin, butternut squash, sweet potatoes, pumpkin spice, and all the jazz! And as you probably already know, it’s also the soup season! So my first fall recipe for the season is this super easy and tasty slow cooker butternut squash soup, and you are going to love it!
Table of Contents
The Ingredients
So to make this soup you will need:
- Butternut squash, sweet potatoes, carrot, onion, and garlic.
- And things that you probably already have in your kitchen, cinnamon stick, nutmeg, salt,
and pepper.
If you don’t have any sweet potatoes or carrots on hand, that’s totally fine you can skip those.
How to make Crockpot Butternut Squash Soup
All you need to do is chop up the veggies, throw them in your crockpot and cook! Let’s get into more detail:
- Prepare the butternut squash by slicing it into 2 halves, scoop out the seeds, and peel the skin off using a potato peeler or a sharp knife.
- Peel and dice the sweet potatoes, and do the same with the carrot.
- Peel and dice an onion, and finally peel and mince the garlic.
- Add the spices, salt,
and pepper. And pour in the vegetable stock. - Cook on high for 3-4 hours, or low for 6-7 hours.
- Once the cooking is finished, open the lid and discard the cinnamon stick.
- Using a hand blender, blend the soup until smooth. Have a taste and see if you would like to adjust any seasonings.
Instant Pot Butternut Squash Soup
You can cook this soup in the Instant Pot if you’re an Instant Pot user, or don’t have time to cook it in the Crockpot. Here’s what you need to do:
- Prepare your ingredients as explained above, add them to the Instant Pot and cover with the vegetable stock.
- Cover with the lid, and set the vent on SEALING position. Press on MANUAL or PRESSURE COOK on high and set on 10 minutes. Once the cooking is finished, quickly release the steam and carefully open the lid. Discard the cinnamon stick.
- Using a hand blender, blend the soup until it’s smooth.
How to store this soup?
Store in the fridge in an airtight container for up to 7 days.
How to freeze this soup?
This soup is great for freezing since it’s dairy-free! Freeze it in individual servings, and store for up to 6 months. I love how I can just thaw and reheat a portion of this soup any day and have it for lunch, yum!
What to serve this butternut squash and sweet potato soup with?
Crusty bread! Sourdough croutons, focaccia or flatbread!
More butternut squash recipes
Try my butternut squash curry, and the best ever roasted butternut squash soup!
Did you make this? Be sure to leave a review below and tag me on Facebook, Instagram, or Pinterest!
Slow Cooker Butternut Squash Soup
Ingredients
- 1 large butternut squash diced
- 2 medium sweet potatoes diced (or 3 small sweet potatoes)
- 1 carrot diced
- 1 onion diced
- 1 clove garlic minced
- 1 cinnamon stick
- ¼ tsp ground nutmeg
- ¼ tsp ground black pepper
- ½ tsp salt
- 4 cups 1 liter vegetable stock low sodium (or water)
Instructions
In the slow cooker:
- Prepare the butternut squash by slicing it into 2 halves, scoop out the seeds, and peel the skin off using a potato peeler or a sharp knife. Peel and dice the sweet potatoes, and do the same with the carrot. Peel and dice an onion, and finally peel and mince the garlic.
- Put the vegetables into your slow cooker.
- Add the spices, salt, and pepper. And pour in the vegetable stock. Cook on high for 3-4 hours, or low for 6-7 hours.
- Once the cooking is finished, open the lid and discard the cinnamon stick.
- Using a hand blender, blend the soup until smooth. Have a taste and see if you would like to adjust any seasonings.
In the Instant Pot
- Prepare your ingredients as explained above, add them to the Instant Pot and cover with the vegetable stock.
- Cover with the lid, and set the vent on SEALING position. Press on MANUAL or PRESSURE COOK on high and set on 10 minutes.
- Once the cooking is finished, quickly release the steam and carefully open the lid.
- Discard the cinnamon stick. Using a hand blender, blend the soup until it’s smooth.
Over the stove top
- Prepare the vegetables, then heat 1 tbsp of olive or canola oil in a pot and saute the onion until it's soft and translucent.
- Add the garlic, and cook for 1 minute or until it's fragrant. Add the rest of the vegetables, vegetable stock and spices/seasonings. Simmer until the vegetables are soft.
- Turn off the heat, and using a hand blender, blend until the soup is smooth.
Notes:
- Store in the fridge in an airtight container for up to 7 days.
- This soup is great for freezing since it’s dairy-free! Freeze it in individual servings, and store for up to 6 months.
- If you choose to freeze the soup, then I strongly recommend that you freeze it within 2 hours of cooking covered in an airtight container.
- Frozen butternut squash soup can last for 3-4 days after it has been thawed in the fridge. If it has been thawed in the microwave, then it needs to be eaten immediately after thawing.
- Serve with crusty bread, sourdough croutons, focaccia or flatbread!
- For garnish, use cream (I used coconut cream to keep my soup vegan) to create pretty swirls, and sprinkle with pumpkin seeds.
- You can omit the sweet potatoes, but you will have to either use more butternut squash or use less liquid to still get a thick creamy soup.
Video
Nutrition Information
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.
© Little Sunny Kitchen
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