Slow Cooker Butternut Squash Soup

Easy, creamy and full of flavor, this butternut squash soup is perfect for fall.


  • 2 cups vegetable broth
  • 2 cloves garlic, peeled and minced
  • 1 shallot, diced
  • 1 carrot, peeled and diced
  • 1 granny smith apple, cored and diced
  • 1 medium butternut squash, peeled, seeded and diced
  • 1/2 teaspoon dried sage
  • 1 yellow onion, diced
  • 1/2 teaspoon sea salt
  • 1/4 teaspoon freshly-ground black pepper
  • 1/8 teaspoon cayenne
  • 1/8 teaspoon ground cinnamon
  • 1/8 teaspoon ground nutmeg
  • 1/2 cup canned full fat coconut milk
  • Coconut milk
  • Pepitas
  • Paprika


  1. Add vegetable stock, garlic, shallot, carrot, apple, butternut squash, sage, onion, sea salt, pepper, cayenne, cinnamon, and nutmeg to a large slow cooker and toss to combine.
  2. Cook for 4-5 hours on High or 7-8 hours on Low, or until the squash is completely tender. Add the coconut milk and stir to combine.

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