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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.
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Slow Cooker Butternut Squash Soup

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 Time20 minutes
Cook Time3 hours
Total Time3 hours 20 minutes
Course: Soup
Cuisine: American, Indian
Diet: Gluten Free, Vegetarian
Servings: 6
Author: Melissa Griffiths

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

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