Main Dishes Soups

Slow Cooker Butternut Squash Soup

Slow Cooker Butternut Squash Soup |

Three months later, I’m finally getting around to posting this killer Slow Cooker Butternut Squash Soup that my mom made for us over Thanksgiving.

Actually, make that Thanksmas. Because once we realized that everyone in our family was going to be traveling during December, we decided to combine our Thanksgiving and Christmas celebrations into one big holiday. And with that, we set aside an evening for my favorite new family tradition of the decade — our “Ebright Talks”.

Modeled after the ever-popular TED Talks (of which, I should note, my dad was one of the earliest fans), we’ve started having one night over the holidays when everyone in the family gives a 10-minute presentation on the topic of their choosing. Visual aids are encouraged, procrastination is expected, guests are welcome, and unabashed nerding out in your presentation is a must.

So what were our topics for this year? Well, my brother-in-law kicked things off with a delicious presentation on Beer Tasting 101. Mom gave us the pre-movie background info on Alan Turing and The Enigma Machine. My sister (the art teacher) presented on Similarities in World Religions As Seen In Art & Architecture. Dad taught us all about Innovations In Geothermal Heating. Honorary sister, Dr. Erin, gave a mythbusters chat on flu shots. And I gave an award-winning talk and made everyone demo my favorite form of healthy multitasking: Barre3-Inspired Toothbrushing Workouts.

Don’t you wish you were part of our family? 😉

Needless to say, the presentations were made all the more lively with plenty of wine. Plus, our delicious sustenance for the evening was a big hit — mom’s butternut squash soup.

Slow Cooker Butternut Squash Soup |

Needless to say, after a Thanksgiving weekend packed with food, food, and more food on the agenda, we were all ready for something a little lighter when it came time for our Ebright Talks evening. So Mom suggested we make a butternut squash soup recipe that one of her friends had recently brought to a potluck. And we were so glad — it was a total winner!

Well, I should note that the original recipe (for some reason) called for 1 full teaspoon of cayenne, which was a little much. So I modified that when I made it again for a group of friends a few weeks ago. Since I had a busy day, I also decided to just toss all of the ingredients in the crock pot and make a slow cooker version of this soup. Double winner.

Simply throw some simple ingredients in the slow cooker (including my favorite “secret” ingredient — a tart granny smith apple)…

Slow Cooker Butternut Squash Soup |

…then once the slow cooker has done its thing, puree it to smooth perfection using an immersion blender. (Or a traditional blender.)

Slow Cooker Butternut Squash Soup |

Stir in some coconut milk to make it nice and creamy…

Slow Cooker Butternut Squash Soup |

…then serve it up!

Slow Cooker Butternut Squash Soup |

I served this swirled with some extra coconut milk and cayenne pepper sprinkled on top, so that my friends could control their level of spicy-ness. But feel free to garnish it with whatever sounds good.

Bottom line, if you love butternut squash soup, bookmark this recipe because it’s guaranteed to be a keeper. Plus, it’s naturally gluten-free and vegan, so it’s perfect to serve to a crowd. Especially if you decide to host a nerdy night of “presentations” too. (Which you totally should. Just sayin’.)

Slow Cooker Butternut Squash Soup | gimmesomeoven.comEnjoy!

Yield: 6-8 servings

Slow Cooker Butternut Squash Soup

This slow cooker butternut soup is rich, creamy, and full of delicious butternut flavor. It’s also naturally vegan and gluten-free.


  • 2 cups vegetable stock
  • 2 cloves garlic, peeled and minced
  • 1 carrot, peeled and diced
  • 1 Granny Smith apple, cored and diced
  • 1 medium (uncooked) butternut squash, peeled, seeded and diced
  • 1 sprig fresh sage
  • 1 white onion, diced
  • 1/2 teaspoon salt, or more to taste
  • 1/4 teaspoon freshly-ground black pepper, or more to taste
  • 1/8 teaspoon cayenne, or more to taste
  • pinch of ground cinnamon and nutmeg
  • 1/2 cup canned coconut milk
  • optional garnishes: extra coconut milk and a sprinkle of cayenne pepper (or smoked paprika)


Add vegetable stock, garlic, carrot, apple, butternut squash, sage, onion, salt, pepper, cayenne, cinnamon and nutmeg to a slow cooker. Toss to combine.

Cook for 6-8 hours on low, or 3-4 hours on high, or until the squash is completely tender and mashes easily with a fork. Remove and discard the sage. Stir in the coconut milk.

Use an immersion blender to puree the soup until smooth. (Or you can transfer the soup in two batches into a traditional blender, and puree until smooth, being very careful when working with the hot liquid.) Taste, and season with additional salt, pepper and cayenne if needed.

Serve warm, with optional garnishes if desired.

Slow Cooker Butternut Squash Soup |

About the author


Hi There, I am Mr. Hungry Man , Love to Eat , Travel and Blog about Technology . Professional IM Strategist .


  • This recipe sounds very yummy. What can I substitute the apple with?  My daughter has a latex allergy and has to stay away from soft skinned fruit. Any suggestions?

    Hayley @ Gimme Some Oven — September 30th, 2016 @ 10:48 am
    Thanks, Julie — we hope you and your daughter enjoy! You can just use more carrots, or even some sweet potato in place of the apple.

  • This was delicious! Even my picky 9 year old loved it. I would double the recipe next time because it barely made enough for two adult bowls and 2 childrens’ bowls… and leftovers would have been welcome!

    Hayley @ Gimme Some Oven — September 30th, 2016 @ 11:05 am
    Thanks for sharing with us, Kristie — we’re so glad you and your kiddo enjoyed it! And if you have a larger slow cooker, or a big soup pot (if you wanted to do this on the stovetop), it should double just great! 🙂

  • Can anyone tell me if this would be considered low carb? Any guidance would be appreciated! 😀 Looks super yummy!!

    Hayley @ Gimme Some Oven — September 30th, 2016 @ 10:17 am
    Hi Christina! Unfortunately we nutrition info on this recipe, but we did a quick google search and found that butternut squash is actually a veggie that’s higher in carbs…

  • Came across this recipe on Facebook. My friend had given me a squash from her garden so this was great timing. I used cumin and a bay leaf because I didn’t have nutmeg and sage and the flavor is so good. The cumin adds some extra warmth and spice to the after taste. Will definitely be making this again and again!

    Hayley @ Gimme Some Oven — September 30th, 2016 @ 10:29 am
    Thanks for sharing with us, Nikki — we’re so glad you enjoyed it and we bet the cumin was awesome in this! 😀

  • Did anyone who added the coconut milk in the beginning have any problems?  I just made it and made that exact mistake 

  • This looks delicious, I’m going to try it tonight – is there a chance to put this on the stove instead of slow-cook it?

    Hayley @ Gimme Some Oven — September 30th, 2016 @ 10:30 am
    We hope you love it, Susie! And yes, most definitely, you can do this on the stovetop instead. 🙂

  • How many people will this recipe serve? 

    Hayley @ Gimme Some Oven — September 30th, 2016 @ 11:11 am
    Hi Beth! This should make about 6-8 servings.

  • Truly a delicious recipe!  Thank you!

    Hayley @ Gimme Some Oven — September 30th, 2016 @ 11:06 am
    Thanks, Gina — we’re so happy you enjoy it!

Leave a Comment