Easy 5-Ingredient Slow Cooker Butternut Squash Soup
A velvety, creamy butternut squash soup made with just five simple ingredients in the slow cooker. Set it and forget it for a cozy, comforting meal that tastes like you fussed for hours.
- Prep Time: 10 minutes
- Cook Time: 4 hours (high) or 6-7 hours (low)
- Total Time: 4 hours 10 minutes (high) or 6 hours 10 minutes (low)
- Yield: 4 servings 1x
- Category: Soup
- Cuisine: American
Ingredients
Scale
- 3 cups (450g) butternut squash, peeled and cubed
- 1 cup (240ml) apple cider or apple juice
- 2 cups (480ml) vegetable broth, low-sodium
- 1 medium yellow onion, roughly chopped
- Salt and pepper to taste (about 1 teaspoon salt and 1/2 teaspoon pepper)
Instructions
- Prep the squash and onion: If using whole squash, peel, seed, and cut into 1-inch cubes. Roughly chop the onion.
- Add everything to the slow cooker: Place cubed squash, chopped onion, apple cider, and vegetable broth in the slow cooker. Season with salt and pepper. Stir to combine.
- Cook on low for 6-7 hours or high for 3-4 hours, until squash is fork-tender.
- Blend until smooth using an immersion blender directly in the slow cooker. If using a regular blender, let soup cool slightly, then blend in batches.
- Taste and adjust seasoning. Add more salt if needed. If too thick, stir in additional broth or water. For extra creaminess, stir in 1/4 cup coconut milk or heavy cream.
- Serve hot, garnished with a drizzle of cream, pumpkin seeds, or black pepper. Crusty bread on the side.
Notes
For deeper flavor, roast the cubed squash at 400°F (200°C) for 20 minutes before adding to the slow cooker. The soup tastes even better the next day. Freezes well for up to 3 months.
Nutrition
- Serving Size: 1.5 cups
- Calories: 120
- Sugar: 12
- Sodium: 480
- Fat: 0.5
- Carbohydrates: 28
- Fiber: 4
- Protein: 3
Keywords: butternut squash soup, slow cooker soup, easy soup, 5-ingredient soup, fall soup, winter soup, creamy soup, vegan soup, gluten-free soup