Foodie Friday: Easy Slow Cooker Butternut Squash Soup

Butternut squash soup.

Easy Slow Cooker Butternut Squash Soup

Prep Time: 15 Minutes
Cook Time: 4-5 Hours (including blending time)



  • 3-3 ½ Cups of Butternut Squash (roughly 1 lb.)
  • 3 Cups of Sweet Potatoes (roughly 1 lb.)
  • 1 Onion, chopped

Canned Goods:

  • 2 – 14.5 oz. Cans of Chicken Broth (or vegetable broth)
  • 1 – 14 oz. Can of Unsweetened Coconut Milk or 2 cups of half and half


  • Salt & pepper to taste
  • Pinch of Nutmeg (optional)
  • Pinch of Cinnamon (optional)

Garnish Ideas:

  • Sour Cream
  • Roasted Pumpkin Seeds
  • Fresh Herbs
  • Kale
  • Croutons
  • Bacon


1. Peel, seed, and cut your butternut squash and sweet potatoes into one-inch chunks.

2. Place your diced butternut squash, diced sweet potatoes, and chopped onion into the crockpot. Cover with the chicken broth.

3. Cook on High for 3-4 hours or until the squash is very soft.

4. In batches, blend the soup in a food processor or blender until smooth, return to crockpot.

6. Slowly stir in the can of coconut milk or half-and-half.

7. Add your salt and pepper to taste and then the pinches of nutmeg and cinnamon.

8. Allow the soup to cook on low for an additional 30-45 minutes.

9. Serve, garnish & enjoy :)

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