Slow Cooker Butternut Squash Soup
The best, rich, creamy, easy slow cooker butternut squash soup recipe, homemade with simple ingredients. Packed with curry powder, apples, carrots and squash. Perfect for Fall and Thanksgiving!
This soup is not overly heavy, which allows you to enjoy a light meal or pair it with another dish. It’s also a great way to get in a nice dose of veggies. If you are looking for more ways to enjoy squash, be sure to give this recipe a shot: Slow Cooker Yellow Squash Casserole.
How to make slow cooker curried butternut squash soup recipe from scratch?
- Add Ingredients in crockpot – This includes squash, onion, carrots, apples, salt, pepper, cinnamon powder, curry powder, garlic, ginger, bay leaves, broth.
- Mix– Until combined.
- Cover- And cook.
- Blend ingredients – Until smooth.
- Add heavy cream- Gently stir it in to create swirls.
What sides to serve with easy creamy squash soup?
Since this soup is so light, it can either be eaten by itself as a light meal, or paired with protein (chicken, turkey, ham or beef):
- Slow Cooker Roast Beef
- Crockpot Sausage and Peppers
- Slow Cooker Pot Roast
- Baked or grilled chicken
- Whole Rotisserie chicken
- Spatchcock chicken
- Slow Cooker Tandoori Chicken
- Slow Cooker Ham
- Baked whole turkey or turkey breast
Bread is another filling side option to soak up the liquid:
- Garlic breadsticks
- Cheesy breadsticks
- Buttermilk biscuits
- Crusty artisan bread
Variations for butternut soup
Roasted butternut squash soup – Roast squash first and then add it into the crockpot. This will be an additional step that adds another element of flavor.
Soup toppings and garnish – You can sprinkle various shredded cheeses or even some fresh herbs like parsley, fresh rosemary, chives, cilantro. A dash of heavy cream or coconut cream are also great choices. Consider tossing some toasted nuts like pecans, walnuts, pumpkin seeds or cashews.
Sweeten it – Try adding a little bit of honey, maple syrup, sugar, a few dates, or even some agave syrup or monk fruit sweetener.
Make it healthier and/or vegan – Swap out the heavy cream for coconut milk.
Make a spicy soup – Mix in some crushed red chili flakes or slice up one fresh jalapeno and add it to the vegetable mixture.
Add other vegetables – If you enjoy getting those veggies in, choose some of your favorites and add them in such as celery, leeks, other squash, pumpkin, sweet potatoes, etc.
Add lentils – Add dry lentils of your choice with the rest of the veggies after washing and rinsing them. They’ll make the super thicker and heartier. You may need to add more broth or water because the lentils will absorb a lot of of it.
Tips and Techniques
Should this soup be served hot or cold? – It can be served hot or cold and depends on your preference. It tastes great either way and retains its flavor no matter how it’s served. I prefer it hot.
How to thicken soup? – You can allow the soup to cook uncovered and simmer longer in order to evaporate some of the excess liquid. You can also mix in more heavy cream or a small amount of cornstarch slurry.
How to make soup thinner? – Simply add more broth or some water until the desired consistency is reached.
Can the soup be made in an Instant Pot? Of course! Simply follow the original recipe, but use the saute function on the Instant Pot. Set it for 8 minutes, then naturally release. Use and immersion blender and add in the heavy cream and you are set.
Control the saltiness – If you would like to keep the salt content to a minimum, opt for a low sodium broth and unsalted butter.
Heavy cream vs. Coconut milk– Either can be used. Please note than coconut cream will add a distinct flavor. If using coconut milk, make sure it’s full fat for maximum richness and creaminess.
Adjust amount of spices– Use more or less, depending on your preference.
How to store soup?
- Refrigerate – In an airtight container for up to 3 days.
- Freeze – I don’t recommend freezing since the heavy cream can separate upon thawing. If you haven’t mixed in heavy cream, then you can store in a sealed container for up to 1 month. When you are ready to enjoy it, heat on stovetop and stir in some heavy cream.
- Reheat – On stovetop or microwave.
- Make ahead instructions – Simply prepare the soup recipe as per instructions below up to 3 days in advance and store in an airtight container in the fridge.
More Slow Cooker Vegetarian Soup Recipes
- Slow Cooker Cream of Broccoli Soup
- Slow Cooker Broccoli Cheddar Soup
- Slow Cooker Split Pea Soup
- Slow Cooker Brown Lentil Soup
Slow Cooker Butternut Squash Soup
- 1 Butternut squash , Medium size (About 3 pound), Peeled, Seeded, Cut into small 1 inch pieces
- 1 cup Onion, Finely chopped
- 2 Carrots, Medium size, Roughly chopped
- 2 Apples, Peeled, Cored, Roughly chopped, Any variety
- Salt, To taste
- Pepper, To taste
- 1/4 tsp Cinnamon powder
- 1 tbsp Curry powder
- 3 cloves Garlic , Finely minced
- 1 tsp Ginger powder
- 2 Bay leaves
- 2 cups Vegetable broth, Low sodium
- 1/2-3/4 Heavy cream , Or coconut milk
- Add butternut squash, onion, carrots, apples, salt, pepper, cinnamon powder, curry powder, garlic, ginger, bay leaves, broth in a 6 quart (or bigger) crockpot.
- Cover and cook on High heat for 4 hours or until all the vegetables are tender.
- Remove and discard bay leaves.
- Use a hand-held immersion blender to puree the soup until smooth or you can transfer the soup in a few batches to a blender and puree until smooth.
- Mix in heavy cream. Enjoy!
- Read all my tips above.
- Leftovers can be stored in a sealed container in the fridge for up to 3 days and reheated in the microwave.
I am addicted to this soup recipe! I use buttercup squash from the garden that I baked and froze in the early fall. Since I use coconut milk instead of the cream, it freezes very well.