This post may contain affiliate links. Please read our disclosure policy.

This creamy Slow Cooker Butternut Squash Soup is silky, cozy, and naturally dairy-free. The slow cooker softens the squash and apples, and the soup is finished with coconut milk and warm spices right at the end so the flavors stay bright. Such a lovely autumn soup!

Two bowls of creamy slow cooker butternut squash soup, topped with black pepper, sit on a wooden board next to two spoons, a slow cooker, an apple, and a butternut squash. The slow cooker is filled with more soup.


 

🍲 While this recipe is perfect as written, it’s incredibly versatile. Add more curry for heat, squeeze in lime for brightness, or top with toasted pepitas for crunch. It’s your soup canvas – paint it however you like!

Table of Contents

My 2 Best Tips For Making Slow Cooker Butternut Squash Soup

Quality Curry Powder: Some curry powders have a bitter aftertaste, so looking for a good brand will make a difference in this recipe. Look for blends with vibrant color and strong aroma. I’ve found that McCormick, Simply Organic, and Frontier Co-op are reliable choices and commonly available.

Best Apple Variety: Tart apples like Granny Smith, Braeburn, or McIntosh work best here. They hold their shape during the long cooking process and provide the perfect sweet-tart balance. Avoid softer apples like Red Delicious, which can turn mushy and overly sweet.

    Melissa in her kitchen smiling in front of the starting ingredients for the chicken the quinoa salad and skillet chicken on the wood block in front of her

    🩷 Melissa

    The combination of curry powder, garam masala, and turmeric creates an aromatic soup that’s anything but boring!

    The coconut milk adds richness without dairy, while the tart apple brings unexpected sweetness that perfectly balances the warming spices.

    This soup actually tastes better the next day! Make a big batch on Sunday and enjoy easy lunches all week.

    It freezes beautifully for up to 3 months – just remember to leave some headspace in your containers.

    Two bowls of creamy slow cooker butternut squash soup, topped with black pepper, sit on a wooden board next to two spoons, a slow cooker, an apple, and a butternut squash. The slow cooker is filled with more soup.
    No ratings yet

    Slow Cooker Butternut Squash Soup

    By: Melissa Griffiths
    This creamy Slow Cooker Butternut Squash Soup is silky, cozy, and naturally dairy-free. The slow cooker softens the squash and apples, and the soup is finished with coconut milk and warm spices right at the end so the flavors stay bright. Such a lovely autumn soup!
    Prep: 20 minutes
    Cook: 3 hours
    Total: 3 hours 20 minutes
    Servings: 6
    Pin Recipe Rate Recipe Print Recipe
    Save This Recipe!
    Get this sent to your inbox, plus get new recipes from us every week!

    Ingredients 

    • 2 cups vegetable or chicken stock
    • 6 cups cubed butternut squash, from a 3–4 lb squash, peeled and seeded
    • 1 large tart apple, Granny Smith, Braeburn, or McIntosh, cored and cut into chunks
    • 1 large white onion, trimmed, peeled, and cut into large chunks
    • 3 cloves garlic, peeled
    • 1 can unsweetened coconut milk, canned, 15 ounces
    • 1 teaspoon salt, plus more to taste
    • 2 teaspoons yellow curry powder
    • 1 teaspoon garam masala
    • ½ teaspoon turmeric
    • ½ teaspoon ground ginger
    • ½ teaspoon black pepper

    Instructions 

    • Add stock, squash, apple, onion, and garlic to a 6-quart slow cooker.
    • Cover and cook on Low 6–8 hours or High 3–4 hours, until everything is very tender.
    • Stir in coconut milk, salt, curry powder, garam masala, ginger, turmeric, black pepper. Blend until completely smooth with an immersion blender right in the slow cooker.
    • If the soup is thicker than you like, splash in a bit more warm stock or water.
    • Taste and add more salt or curry to make the flavors pop. Ladle into bowls and serve.

    Notes

    Slow Cooker Size: 6-quart
    Serving Suggestions: Garnish with coconut milk or Greek yogurt swirl, toasted pepitas, chopped cilantro, cracked black pepper, crusty bread or grilled cheese.
    Add Citrus: For extra brightness, squeeze in a little lemon or lime after blending.
    Freeze It: Make-ahead friendly and freezer-friendly. Cool completely before packing; leave a little headspace for freezing.
    Spice Tips:
    • I moved across the country lately and in restocking some of my spices I bought an extra inexpensive curry powder and I regretted it after the first use. It was extremely bitter and left a really odd aftertaste. Don’t make my mistake, but a reputable brand of curry powder!
    • Don’t be stingy with the spices here. Taste and add until it’s to your liking.

    Nutrition

    Serving: 1 of 6 servings, Calories: 251kcal, Carbohydrates: 28g, Protein: 3g, Fat: 16g, Saturated Fat: 14g, Polyunsaturated Fat: 0.3g, Monounsaturated Fat: 1g, Sodium: 719mg, Potassium: 752mg, Fiber: 6g, Sugar: 10g, Vitamin A: 15073IU, Vitamin C: 35mg, Calcium: 91mg, Iron: 2mg
    Like this recipe? Rate and comment below!

    How to Make Butternut Squash Soup in the Slow Cooker

    Ingredients for a recipe displayed on a wooden surface: a measuring cup with liquid, a plate with spices, a butternut squash, an onion, a green apple, garlic cloves, and a can of Goya coconut milk.

    Step 1: Peel the squash, apples, onion, and garlic. Remove seeds from squash and core from apples.

    A wooden cutting board with chopped butternut squash, apple slices, peeled onions, garlic cloves, a measuring cup of broth, and a pile of vegetable peels on the side, set on a granite countertop.

    Step 2: Roughly chop all produce and add to the slow cooker. (You can just throw garlic in whole.)

    A slow cooker filled with cubed butternut squash, chunks of onion, sliced apples, and whole garlic cloves, ready to be cooked.

    Step 3: Add stock to the slow cooker.

    A slow cooker on a countertop filled with chunks of yellow squash, halved onions, and several brown sausages being cooked together.

    Step 4: Cover and cook on Low 6–8 hours or High 3–4 hours, until everything is very tender.

    A slow cooker filled with smooth, creamy orange soup sits on a countertop next to a striped kitchen towel, a wooden board, a yellow apple, and part of a butternut squash.

    Step 5: Stir in coconut milk and seasonings. Blend with an immersion blender right in the slow cooker.

    A slow cooker filled with creamy orange soup sits beside a cutting board with two bowls of soup, a butternut squash, an apple, two spoons, and a striped towel. Soup in bowls is topped with black pepper.

    Step 6: Adjust seasonings to taste. Ladle into bowls and serve.

    Recipe FAQs

    What if I don’t have an immersion blender?

    No problem! Let the soup cool slightly, then carefully transfer it in batches to a regular blender. Just be sure not to fill the blender more than halfway with hot liquid, and hold the lid down with a kitchen towel. A food processor works too, though you might need to add a bit more stock for the right consistency.

    How do I know when the vegetables are tender enough?

    Everything should be fork-tender after the recommended cooking time. The squash should practically fall apart when you poke it, and the onions should be completely soft. If things still seem firm, give it another 30-60 minutes on low.

    Can I double this recipe for a crowd?

    Sure, but make sure your slow cooker is large enough! This recipe works well in a 6-quart cooker, so doubling it would require at least an 8-quart. The cooking time stays the same, but you might need an extra 30 minutes if your cooker is really full.

    More Comforting Soup Recipes To Try

    Did you make this recipe? Leave a ⭐️ review and share it on Instagram, Facebook, or Pinterest!

    About Melissa Griffiths

    Read More About Me

    Leave a comment

    Your email address will not be published. Required fields are marked *

    Recipe Rating