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+ servings

Slow Cooker Butternut Squash Soup

Prep Time: 10 mins
Cook Time: 4 hrs
Total Time: 4 hrs 10 mins
The best, creamy, easy slow cooker butternut squash soup recipe, homemade with simple ingredients. Packed with curry powder, apples, carrots and squash.
Yield: 6 People


  • 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. 


Calories: 61kcal, Carbohydrates: 15g, Protein: 1g, Fat: 1g, Saturated Fat: 1g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 1g, Cholesterol: 1mg, Sodium: 330mg, Potassium: 195mg, Fiber: 3g, Sugar: 9g, Vitamin A: 3611IU, Vitamin C: 7mg, Calcium: 25mg, Iron: 1mg
Course: Main Course
Cuisine: American
Calories: 61
Author: Abeer Rizvi