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You are going to love this slightly sweet and very savory slow cooker butternut squash soup recipe! Made with wholesome ingredients, it’s one of my favorite slow cooker recipes.
Ingredients you will need
This recipe utilizes fresh flavorful produce and a few pantry staples you may already have!
- butternut squash
- carrots
- apples
- onion
- garlic
- vegetable broth
- coconut milk
- spices – salt, pepper, cayenne, Ceylon cinnamon, nutmeg
- fresh sage
- optional toppings – pistachios/sliced purple cabbage/cilantro/sriracha
How to peel and cut butternut squash
The easiest way to peel a butternut squash is with a Y peeler. The best kinds are stainless steel. Do not try to peel a butternut squash with a swivel type of peeler where the peeler is on the side of the vegetable peeler, it will lead to a lot of frustration! If you do not have a Y peeler on hand you can follow this method but use a knife instead.
Trim both ends of the butternut squash so that you have two flat ends. Using a Y peeler or a knife, carefully peel, or if you are using a knife, stand the squash on one flat end and make downward cuts from the top end to the bottom end. Scoop out the seeds with a spoon and make one-inch thick slices. Once sliced, cut into 1 or 1 1/2-inch cubes.
Let’s make this butternut squash soup!
First, make sure you have your 8- or 10- quart slow cooker out and ready! I love this Hamilton Beach 10 Quart Extra-Large Stay or Go Slow Cooker. Its large capacity comes in handy and the clips to keep the lid on while transporting to your next party is definitely a great feature.
Next, prepare all your vegetables. Most items can be roughly chopped, but the butternut squash should be in 1 to 1.5 inch cubes to ensure they cook all the way through. Once your vegetables are ready, you will add all of the ingredients EXCEPT the coconut milk to the slow cooker. Don’t forget the spices and the sprigs of fresh sage.
To cook, set the slow cooker on low for 5-6 hours or high for 3 hours. Check the vegetables to make sure they are fork tender, then remove the sage. Blend with an immersion blender. Now add the coconut milk and blend again. If you don’t have an immersion blender, you can add the soup to a blender. Make sure you are careful and don’t remove the lid to the blender too quickly to prevent burning your hand.
Finally, add your favorite toppings and serve! I like to serve this soup with grilled cheese to make it a more satisfying meal for the whole family.
If you love the sweet and savory combo, see if one of these recipes strikes your fancy!
Honey and Ginger Tofu Stir Fry
Slow Cooker Butternut Squash Soup
Equipment
- Slow cooker (8 or 10 quart)
- Immersion blender
Ingredients
- 7 pounds butternut squash, approximately 2 medium butternut squash
- 4 cups vegetable broth
- 1 (13.5 ounce) can coconut milk
- 3 carrots
- 2 apples
- 2 yellow onion
- 7 cloves garlic
- 2 springs fresh sage leaves
- 1 ¾ teaspoons fine sea salt
- ½ teaspoon black pepper, freshly cracked
- ¼ teaspoon cayenne pepper
- ¼ teaspoon Ceylon cinnamon
- ⅛ teaspoon nutmeg
Optional toppings
- cilantro, red cabbage, pistachios, roasted pumpkin seeds, sriracha
Instructions
- Prepare vegetables. Slice both ends of butternut squash and discard. Peel with a Y peeler and dice into 1 to 1 1½' cubes. Peel carrots and roughly chop into a few pieces. Peel onion and roughly chop into 8 pieces. Core the apples, leave peel on and roughly chop. Peel garlic and slice each clove in half.
- Add all ingredients EXCEPT the coconut milk, to an 8 or 10 quart slow cooker. Reserve the coconut milk to add when the soup is done cooking.
- Stir ingredients and cook on low for 5 to 6 hours or high for 3 hours.
- When all ingredients are fork tender, carefully remove lid and remove the sage leaves from the soup.
- Using an immersion blender, blend the soup. Alternatively, you can blend this in batches in a blender.
- Add up to the full can of coconut milk and blend using the immersion blender.
- Serve with your favorite toppings.
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