Okay, let’s be real. Fall is officially here, and that means one thing: butternut squash soup season! But who has hours to stand over a hot stove, meticulously chopping and simmering? Not me, and probably not you either. That’s where the slow cooker comes in – your new best friend in the kitchen. I used to dread making soup, but now? Throw it in, walk away, and come back to a warm, cozy bowl of deliciousness. It’s pure magic, I tell ya.
This listicle isn’t about fancy, complicated recipes. We’re keeping things simple. Think easy weeknight dinners, healthy meal prep, or just a comforting bowl of goodness on a chilly evening. I’ve rounded up 5 butternut squash soup recipes that are seriously foolproof, even if you’re a slow cooker newbie. So grab your favorite mug, settle in, and let’s get cooking!
1. Classic Creamy Butternut Squash Soup (The OG)
This is your baseline, your go-to, the recipe you’ll reach for when you just want pure, unadulterated butternut squash flavor. Seriously, it’s so good. I once tried to “upgrade” it with truffle oil… big mistake. Let’s just stick with the classics, okay?
Ingredients:
- Butternut Squash: 1 large (about 3 pounds), peeled, seeded, and cubed. Don’t be intimidated by the peeling – it’s easier than you think! Just a good vegetable peeler works wonders.
- Yellow Onion: 1 large, chopped.
- Garlic: 4 cloves, minced. Because you can never have too much garlic, right?
- Vegetable Broth: 4 cups (low sodium is best, so you can control the salt)
- Heavy Cream: 1/2 cup (or coconut milk for a dairy-free twist – it’s surprisingly good!)
- Olive Oil: 2 tablespoons
- Salt & Pepper: To taste
- Optional: Pinch of nutmeg – it adds such a lovely warmth.
Step-by-Step Instructions:
- In your slow cooker, combine the cubed butternut squash, chopped onion, and minced garlic.
- Drizzle with olive oil and season with salt and pepper.
- Pour in the vegetable broth. Stir to combine.
- Cover and cook on low for 6-8 hours or on high for 3-4 hours, or until the squash is fork-tender. Seriously, fork-tender is the goal here.
- Carefully transfer the soup to a blender (working in batches) and blend until smooth. Or, if you’re feeling lazy, use an immersion blender directly in the slow cooker – no mess!
- Return the blended soup to the slow cooker. Stir in the heavy cream (or coconut milk). Heat through.
- Taste and adjust seasoning as needed.
Why You’ll Love It: This recipe is pure comfort food. It’s easy, it’s creamy, and it’s endlessly adaptable. Plus, minimal effort for maximum deliciousness? Yes, please!
2. Spicy Chipotle Butternut Squash Soup
Feeling adventurous? This one adds a kick! Chipotle powder is your secret weapon here – it brings a smoky heat that complements the sweetness of the squash beautifully. Fair warning, start with a small amount – you can always add more, but you can’t take it away. I learned that lesson the hard way.
Ingredients:
- Butternut Squash: 1 large (about 3 pounds), peeled, seeded, and cubed.
- Yellow Onion: 1 large, chopped
- Garlic: 4 cloves, minced
- Vegetable Broth: 4 cups
- Chipotle Powder: 1-2 teaspoons (start with 1 and taste!) – FYI, some chipotle powders are way spicier than others.
- Cumin: 1 teaspoon
- Olive Oil: 2 tablespoons
- Salt & Pepper: To taste
- Lime Juice: 1 tablespoon (for a bright finishing touch)
Step-by-Step Instructions:
- Combine the butternut squash, onion, and garlic in the slow cooker.
- Drizzle with olive oil and season with salt, pepper, chipotle powder, and cumin.
- Pour in the vegetable broth. Stir well.
- Cover and cook on low for 6-8 hours or on high for 3-4 hours, until the squash is tender.
- Blend the soup until smooth, either in a blender or with an immersion blender.
- Stir in the lime juice.
- Taste and adjust seasoning, adding more chipotle powder if you dare!
Why You’ll Love It: The smoky heat is unexpected and really elevates the flavor profile. It’s also a fantastic way to use up those lingering warm spices in your pantry.
3. Apple & Butternut Squash Soup (Sweet & Savory Perfection)
This recipe is my personal favorite. The sweetness of the apples balances the squash so beautifully. It’s the perfect autumnal hug in a bowl. Don’t skip the apples – they’re really what make this recipe sing.
Ingredients:
- Butternut Squash: 1 large (about 3 pounds), peeled, seeded, and cubed.
- Yellow Onion: 1 large, chopped.
- Apples: 2 medium, peeled, cored, and chopped (Honeycrisp or Granny Smith both work well; I like a mix!)
- Vegetable Broth: 4 cups
- Maple Syrup: 1 tablespoon (or to taste – adjust based on apple sweetness)
- Cinnamon: 1/2 teaspoon
- Nutmeg: 1/4 teaspoon
- Olive Oil: 2 tablespoons
- Salt & Pepper: To taste
Step-by-Step Instructions:
- Combine the butternut squash, onion, and chopped apples in your slow cooker.
- Drizzle with olive oil and season with salt, pepper, cinnamon, and nutmeg.
- Pour in the vegetable broth.
- Cover and cook on low for 6-8 hours or on high for 3-4 hours, until everything is tender.
- Blend until smooth.
- Stir in the maple syrup.
- Taste and adjust seasoning as needed.
Why You’ll Love It: The combination of sweet and savory is magical. It’s cozy, comforting, and seriously unique.
4. Coconut Curry Butternut Squash Soup (A Tropical Twist)
Who says butternut squash soup has to be boring? This recipe takes things in a totally different direction with fragrant curry spices and creamy coconut milk. I once paired this with naan bread and it was basically a party in my mouth.
Ingredients:
- Butternut Squash: 1 large (about 3 pounds), peeled, seeded, and cubed.
- Yellow Onion: 1 large, chopped
- Ginger: 1-inch piece, peeled and grated (fresh is best, trust me)
- Garlic: 4 cloves, minced
- Red Curry Paste: 1-2 tablespoons (depending on your spice preference)
- Vegetable Broth: 3 cups
- Coconut Milk: 1 can (full-fat for maximum creaminess)
- Olive Oil: 2 tablespoons
- Lime Juice: 1 tablespoon (for brightness)
- Salt & Pepper: To taste
Step-by-Step Instructions:
- Combine butternut squash, onion, ginger, and garlic in the slow cooker.
- Drizzle with olive oil. Stir in red curry paste, salt, and pepper.
- Add the vegetable broth.
- Cover and cook on low for 6-8 hours or on high for 3-4 hours.
- Blend until smooth.
- Stir in the coconut milk and lime juice.
- Taste and adjust seasoning – more curry paste for spice, more lime for brightness.
Why You’ll Love It: It’s unexpected, flavorful, and totally satisfying. Plus, it’s a great way to sneak in some extra veggies.
5. Roasted Garlic & Sage Butternut Squash Soup (Herbaceous & Earthy)
Roasting the garlic beforehand adds an incredible depth of flavor to this soup. The sage complements the squash perfectly. IMO, roasting garlic is always a good idea.
Ingredients:
- Butternut Squash: 1 large (about 3 pounds), peeled, seeded, and cubed.
- Yellow Onion: 1 large, chopped.
- Garlic: 1 whole head, cut in half horizontally (roast it!)
- Vegetable Broth: 4 cups
- Fresh Sage: 2 tablespoons, chopped.
- Olive Oil: 2 tablespoons
- Salt & Pepper: To taste
Step-by-Step Instructions:
- Preheat oven to 400°F (200°C). Place the cut garlic head on a sheet of foil, drizzle with a little olive oil, and wrap it up. Roast for 45-60 minutes, or until the cloves are soft and fragrant.
- While the garlic roasts, combine the butternut squash and onion in the slow cooker.
- Once the garlic is roasted, squeeze the softened cloves out into a small bowl. Smash them into a paste.
- Add the garlic paste, vegetable broth, and chopped sage to the slow cooker.
- Cover and cook on low for 6-8 hours or on high for 3-4 hours.
- Blend until smooth.
- Taste and adjust seasoning.
Why You’ll Love It: The roasted garlic adds such a rich, savory flavor that elevates this soup to the next level.
The Bottom Line: Slow Cooker Soup Perfection!
There you have it – 5 delicious and easy butternut squash soup recipes that your slow cooker will handle like a champ. Whether you crave classic comfort, a spicy kick, or a tropical twist, there’s a soup here for everyone. Don’t overthink it, just throw the ingredients in the slow cooker, press start, and prepare for a bowl of fall goodness that’s practically effortless. Happy cooking! 🙂
