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Creamy Crockpot Butternut Squash Soup: Best Easy Recipe

creamy crockpot butternut squash soup - featured image

A velvety, comforting slow-cooker soup made with butternut squash, sage, and warm spices. This easy ‘set it and forget it’ recipe delivers restaurant-quality texture with minimal effort.

Ingredients

Scale
  • 810 lbs butternut squash, peeled and cubed
  • 1 large yellow onion, chopped
  • 2 medium carrots, peeled and chopped
  • 4 cloves garlic, minced
  • 4 cups vegetable broth (low-sodium)
  • 1/2 cup heavy cream (or half-and-half/coconut milk)
  • 2 tbsp unsalted butter
  • 1 tbsp fresh sage, chopped
  • 1/2 tsp nutmeg
  • 1/2 tsp cinnamon
  • Pinch of cayenne pepper
  • Salt and black pepper to taste

Instructions

  1. Prep the squash by washing, cutting off ends, slicing in half, scooping out seeds, peeling, and cutting flesh into 1-inch cubes.
  2. Toss squash cubes, chopped onions, carrots, and minced garlic into the slow cooker.
  3. Sprinkle sage, nutmeg, cinnamon, and cayenne over the vegetables and stir gently to distribute spices.
  4. Pour vegetable broth over the vegetables until they are almost covered.
  5. Cover and cook on LOW for 6-7 hours or HIGH for 3-4 hours until squash is fork-tender.
  6. Use an immersion blender to puree the soup directly in the pot until completely smooth.
  7. Stir in heavy cream and butter. Taste and add salt and pepper as needed. Adjust consistency with more broth if too thick.
  8. Let the soup rest for 10 minutes before serving to allow flavors to marry.
  9. Ladle into bowls and top with toasted pumpkin seeds or a drizzle of olive oil.

Notes

For extra depth, sautรฉ onions and garlic before adding to the slow cooker. If using high-sodium broth, taste carefully before adding salt. The soup can be made dairy-free by swapping cream for coconut milk. It freezes well for up to 3 months.

Nutrition

Keywords: butternut squash soup, crockpot soup, slow cooker recipe, fall soup, creamy soup, vegetarian, gluten-free, easy dinner, cozy recipes