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Crockpot Butternut Squash Soup

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4.95 from 18 votes
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This Crockpot Butternut Squash Soup is vegan, gluten-free, and super healthy. It’s packed with vegetables, creamy coconut milk, and sweet, spicy flavor!

bowl of crockpot butternut squash soup

I swear to all things holy this is the best butternut squash soup I’ve ever had. Not only is it delicious, but it’s made in the crockpot so you only dirty one dish, it’s vegan, it’s gluten-free, and it’s packed with healthy veggies!

Ingredients

  • Butternut Squash – the MVP in this soup recipe. Butternut squash blends into an absolutely delicious, sweet, ultra-thick and creamy soup.
  • Granny Smith Apple – adds a slightly tart flavor to offset the sweetness from the butternut squash.
  • Carrot and Yellow Onion – bring out the sweetness from the butternut squash and help to bulk up the soup even more.
  • Jalapeño – gives the soup a touch of heat to cut the richness of the coconut milk. Take the seeds out for a more mild flavor or leave them in if you like the spice!
  • Garlic – rounds out the soup with its subtle nuttiness.
  • Cumin, Salt, and Black Pepper – a simple, earthy spice blend for another layer of flavor.
  • Vegetable Stock, Lime Juice, and Light Coconut Milk – a flavorful and creamy base for the soup.
  • Cilantro, Coconut Bacon, Cayenne Pepper, and Coconut Cream – for serving, if desired.


How to make

This crockpot butternut squash soup can be ready in as little as 3 hours OR can cook all day! The choice is yours. 🙂

  1. Place all the ingredients, with the exception of coconut milk, lime juice, and optional toppings, in your crockpot. Stir to combine then cook on LOW for 6-8 hours or on HIGH for 3-4 hours.butternut squash soup ingredients in crockpot
  2. After it’s done cooking, stir in coconut milk and lime juice.coconut milk and lime juice added to crockpot
  3. Blend the mixture in the crockpot with an immersion blender or transfer to your stand blender and blend until smooth then serve and enjoy!finished crockpot butternut squash soup being served with ladle
Pro tip
For more depth of flavor roast your veggies for a bit before placing them in your crockpot.

bowl of soup with spoon

Do you have to peel butternut squash when making soup?

Not necessarily but I recommend it. The skin on butternut squash can get tough when cooked so it may take on a weird texture if you don’t peel it first.

Do you need to blend the soup?

No but I highly recommended. Blending the soup gives it a super creamy texture.

Pro tip
If you prefer a more chunky soup, blend just a portion of it instead of all of it.

Can you make butternut squash soup without a crockpot?

You sure can! If you don’t have a slow cooker, try my oven-roasted butternut squash soup or my instant pot butternut squash soup.

bowl of butternut squash soup above

What to serve with butternut squash soup

Top your butternut squash soup with some cooked sausage, bacon, or roasted chickpeas or serve it alongside some other yummy dishes!

bowl of butternut squash soup above

How to store

Store leftovers in an airtight container in the fridge for up to 5 days or in the freezer for up to 3 months.

To reheat, thaw in the fridge if frozen then reheat in the microwave or on the stove until warmed through.

– Jennifer

If you’re a soup lover, be sure to check out these other vegan soup recipes!

This Crockpot Butternut Squash Soup Recipe is vegan, gluten free, healthy, full of vegetables, and topped with coconut cream, cilantro, and coconut bacon! showmetheyummy.com #vegan #soup

Crockpot Butternut Squash Soup

4.95 from 18 votes
This Crockpot Butternut Squash Soup is vegan, gluten-free, and super healthy. It's packed with vegetables, creamy coconut milk, and sweet, spicy flavor!
Prep Time: 15 minutes
Cook Time: 3 hours
Yield: 6 people
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Equipment for this recipe

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Ingredients

US Customary - Metric

Butternut Squash Soup

  • 4 pounds butternut squash peeled and cubed
  • 1 large Granny Smith Apple peeled and chopped
  • 1 carrot peeled and chopped
  • 1 jalapeño roughly chopped (seeded, for a more mild flavor)
  • 1 small yellow onion chopped
  • 4 cloves garlic minced
  • 1 tablespoon cumin
  • 2 teaspoons salt plus more to taste
  • ¼ teaspoon black pepper
  • 4 cups vegetable stock
  • ¼ cup freshly squeezed lime juice
  • 1 (14 oz) can light coconut milk

Optional (but highly recommended) toppings

  • chopped cilantro
  • coconut bacon
  • cayenne pepper if you like spice
  • coconut cream*

Recipe Video

Instructions

Butternut Squash Soup

  • Place all ingredients (butternut squash through vegetable stock) into crockpot, except coconut milk, lime juice, and optional toppings.
  • Stir to combine and cook on low for 6-8 hours or on high for 3-4 hours.
  • After cooking time is done, stir in coconut milk and lime juice and blend with an immersion blender directly in your crock pot. Or carefully blend in your stand blender.
  • Serve immediately and top with fresh cilantro, coconut bacon, coconut cream, and cayenne pepper!
  • Take 5 seconds to rate this recipe below. We greatly appreciate it!
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STORING
Room Temp:N/A
Refrigerator:4-5 Days
Freezer:2 Months
Reheat:Microwave or stovetop
*Storage times may vary based on temperature and conditions

Notes

*For the coconut cream: I placed a can of full-fat coconut milk in my fridge all day. The top layer becomes thick and creamy (there will be liquid on the bottom). Scoop out the thick cream and dollop it into your soup! 

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Nutrition Information

Nutrition Facts
Crockpot Butternut Squash Soup
Amount Per Serving
Calories 237 Calories from Fat 45
% Daily Value*
Fat 5g8%
Saturated Fat 4g25%
Sodium 1480mg64%
Potassium 1197mg34%
Carbohydrates 48g16%
Fiber 7g29%
Sugar 13g14%
Protein 3g6%
Vitamin A 34515IU690%
Vitamin C 70.6mg86%
Calcium 167mg17%
Iron 2.9mg16%
* Percent Daily Values are based on a 2000 calorie diet.

*Note: Nutrition information is estimated and varies based on products used.

Keywords: crockpot, healthy, vegan, winter
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Course: Main Dish
Cuisine: American

This post was originally published September 29, 2015 and has been updated to provide more detailed content.

Reader Interactions

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  1. Lisa

    United States

    5 stars Very good soup. I made it in my instant pot. I used homemade chicken broth in mine. We topped it with cilantro, toasted pepitas, bacon & avocado. I also used coconut cream. Delicious 😋
    Reply

  2. James

    United States

    A dear friend told me her daughter made this and it was the best….. I’m making for my fellowship lunch this Sabbath, I’m plant-based, and cant want to try it.
    Reply

  6. Leslie

    Forest, Ontario

    5 stars This is my go to butternut squash recipe. I use it at least once a month starting in the fall and going through the winter months. It is absolutely delicious.
    Reply

  7. Amy

    Naples, Florida

    5 stars Every one I have shared this soup with absolutely loves it. I didn’t change a thing. I have made it at least 5 times so far.
    Reply

    • Jennifer @ Show Me the Yummy

      I didn’t measure how much this soup makes, sorry! You can measure it out in batches to figure out how many cups this makes. 🙂

  10. Connie

    Minneapolis, Minnesota

    5 stars Made this last night & have to say it’s the absolute best recipe I’ve ever tried! So flavorful & plenty to freeze. Made the coconut bacon as well since we’re al trying to be more vegan around here – so tasty!!
    Reply

  11. chris

    United States

    5 stars This looks delicious, but my question is: may I use unsweetened almond milk instead of the coconut milk? Thank you so much.
    Reply

    • Jennifer @ Show Me the Yummy

      Hi Katy! I can’t guarantee the results, because I haven’t tried it but I’m guessing: place all ingredients into instant pot (minus lime juice and coconut milk), cover and cook on HIGH pressure for 8 minutes. Quick release. Check to make sure the butternut squash is tender. Stir in lime juice and coconut milk, then blend! I hope that helps!

    • Jennifer @ Show Me the Yummy

      Sure! I’d say maybe 2-3 (15 oz) cans, but I can’t say for sure as I haven’t tested it. I’d stir one can in at a time until you get a nice consistency! Hope that helps. 🙂

  15. nathan

    Buffalo, New York

    Made it didn’t have cumin took a long time but amazing had this in Toronto yesterday there was sweet and had fall scents wondering what they used
    Reply

    • Jennifer @ Show Me the Yummy

      Hi Cherie! I’m not sure, but if you buy precut there should be a weight listed on the package 🙂

  17. Marl

    5 stars Trevor and Jennifer, you guys are amazing. What stunning pictures and video. I can’t wait to try out a pot of your soup. It’s a cold and windy March day; so hot butternut soup is just the recipe to warm me up and give some an extra boost against the cold.
    Reply

  18. Kate

    5 stars Absolutely delicious! The suggestion of bacon, cilantro and goat cheese on top really worked well. I will definitely make it again.
    Reply

    • Jennifer @ Show Me the Yummy

      Hi Wendy! Oh great! You’ll love it 🙂 Personally, I’ve never frozen this soup, but I don’t see why it wouldn’t freeze perfectly! I’d love to hear how it works out for you!

  21. Elizabeth

    North Tonawanda, New York

    I made this tonight and found it was too spicy for me and my husband. Not sure what I might have done since I followed the recipe. I didn’t use any toppings though. Is this meant to be really spicy?
    Reply

    • Jennifer @ Show Me the Yummy

      Hi Elizabeth! This soup should turn out pretty mild, but you may have just gotten stuck with a really spicy jalapeno! The spice level on each jalapeno can vary greatly. So maybe next time just leave it out…just in case! With the leftovers, you could stir in some sour cream or coconut cream. It should help tame the spice for you! 🙂

    • Katie

      United States

      4 stars Mine was SO spicy too. I think my jalapeno maybe was a super spicy one as well. Kinda disappointed cause otherwise it would have been great

    • Jennifer @ Show Me the Yummy

      I suggest seeded for a more mild flavor! 🙂 The spice level varies so much from pepper to pepper, unfortunately something I can’t control!

    • Jennifer @ Show Me the Yummy

      I’d suggest the same thing I did to Elizabeth, you could try stirring in some coconut cream/sour cream, coconut milk, etc to tame the heat! Hope that helps!

  24. Lawyer

    Tucson, Arizona

    I don’t eat bacon and am always bummed when recipes say bacon is a critical ingredient. Obviously, I was super stoked to come across this coconut bacon! And the soup is perfect for fall!
    Reply

    • Jennifer @ Show Me the Yummy

      Thank you! I’m so glad you found this recipe…it’s a nice twist for those who don’t eat bacon, but want the smokey flavors and crunchy textures of bacon! 🙂

  26. Shelby

    Ceregnano, Veneto

    Five days a week is still a lot! Good for you guys! This soup looks amazing too! I love all the great topping ideas!
    Reply
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