It’s hard to believe, but we just crossed the one year mark in our new home (where does the time go?)! This cozy butternut squash soup was the first real meal I cooked in our kitchen. I can still recall the way it wrapped me up and made me feel like our “house” had become “home.” Today I’m resharing this easy butternut squash soup recipe in the hopes that it will make your kitchen feel a little homier too, no matter how long you’ve been cooking in it. This recipe is a spin on my stovetop classic Butternut Squash Apple Soup (which has long been one of my favorite healthy fall recipes). I decided to see if I could make a slow cooker version with the same deeply simmered, quintessentially autumn flavor. (If you love autumn-flavored soups, be sure to check out Acorn Squash Soup and Vegan Pumpkin Soup.) Another thing I love about this soup is how healthy it is. How healthy is butternut squash soup? VERY. It has an ingredient list that includes vitamin-and nutrient-rich vegetables and fruit, it has fiber to keep you full, and it’s being low in calories to boot. I’d call that comfort food you can feel great eating any day of the week. Whether you are looking for a healthy slow cooker recipe to make for lunch or dinner this week, butternut squash recipes to use up the plethora of squash in your pantry, or an oven-free dish for your holiday spread, this easy butternut squash soup recipe is just the loving spoonful you need.
How to Make the Best Butternut Squash Soup
Don’t let the thick, creamy nature of this soup fool you—that luscious texture comes from a blend of butternut squash and coconut milk, no actual cream required. It’s packed with healthy ingredients and the cooking method is foolproof!
The Ingredients
Butternut Squash. This nutty and sweet vegetable is delicious in soup, and it’s elevated by the other ingredients.
Yellow Onion. Once browned, onion adds a deep, rich flavor to the soup. It’s worth the extra step to sauté it first.Apple. A sweet and tart complement to the nutty flavors of the butternut squash.Nutmeg. The perfect warming spice for butternut squash.Cayenne. To keep the soup from being too sweet and for the lightest touch of warmth without making the soup spicy.
Coconut Milk. For rich flavor and a creamy texture.
And, I can’t forget to mention toppings!
What is a Good Garnish for Butternut Squash Soup?
A dollop of Greek yogurt or toasted pumpkin seeds are both positively delish and add extra protein too. I also love to sprinkle on fresh sage. It will make you feel like you are living the fantasy promised by every harvest-scented candle.
The Directions
If you are in a rush, you can simply toss all of the ingredients into the slow cooker raw, cover, and cook from there. That said, it’s definitely worth the extra time to sauté the onion. It gives the soup a rounder, more finished flavor and allows the the other ingredients to shine through more completely.
How Do You Use Frozen Butternut Squash for Soup?
If you have cubed butternut squash already in your freezer or can purchase it, there are two ways to use it in this soup.Option 1: Let the butternut squash thaw in the refrigerator overnight and lightly pat it dry. Proceed with the recipe as directed.Option 2: Add the frozen butternut squash cubes directly to the crockpot and extend the cooking time.
Recipe Adaptations
To Make Gluten Free. Nothing! This recipe is gluten free as written.To Make Vegan. Also nothing. This is a vegan butternut squash soup also as the recipe is written (just like this Potato Leek Soup).Meat Options. If you do not need the soup vegan, you could top it with cooked and crumbled Italian sausage, cooked and crumbled bacon (see this method for easy Baked Bacon) or stir in shredded chicken (see this post for how to cook shredded chicken.)
How to Store, Reheat, and Freeze Butternut Squash Soup
To Store. Store cooked and cooled soup an airtight storage container in the refrigerator for up to 5 days.To Reheat. Reheat soup in a pot on the stove over medium-low heat until warm. You can also place leftover soup in a microwave-safe bowl and reheat gently until warmed through. Add a splash of broth as needed to thin the soup.To Freeze. Place cooked and cooled soup in an airtight freezer-safe storage container in the freezer for up to 3 months. Let thaw overnight in the refrigerator before reheating. For easy storage, you can place the soup in a thick, freezer safe ziptop bag, then freeze it flat.
What Goes Well with Crockpot Butternut Squash Soup?
Roasted vegetables. Oven Roasted Brussels Sprouts or Roasted Zucchini would both be delicious.Bread. Nothing complements a bowl of soup better than a slice of bread. Try this Crock Pot Bread or a crusty loaf from your local bakery.Salad. I love pairing this Winter Salad with Kale and Pomegranate or an all-seasons salad like this Anytime Arugula Salad with butternut squash soup.Grilled cheese. A simple grilled cheese is never disappointing. For a fancier version, try this Apple Butter Turkey Cheddar Grilled Cheese.All the Toppings! A big bowl of this soup topped off with a generous dollop of Greek yogurt, toasted pumpkin seeds, and/or leftover roasted veggies is nice and filling.
Recommended Tools to Make Butternut Squash Soup
Programmable slow cooker. I love this one because it switches to “keep warm” at the end of the cooking time to deter overcooking.Sharp Chef’s Knife. Perfect for chopping the ingredients.Immersion Blender. Excellent for pureeing creamy soups directly in the slow cooker. No more messy transfer to the blender.Ladle. WAY easier than a spoon (even a large spoon) for filling up bowls and transferring leftovers to storage containers.Cutting board. My new favorite with TONS of space! This no-slip cutting board is phenomenal as well.
Don’t be surprised if this cozy crockpot butternut squash soup finds a fast home in your kitchen. The recipe is certainly a favorite in ours!
