Slow Cooker Butternut Squash Soup Recipe

Slow Cooker Butternut Squash Soup Recipe

How To Make Slow Cooker Butternut Squash Soup

This recipe for butternut squash soup is dairy-free and vegan. It even complies with the Whole30 diet. The coconut milk makes the soup creamier.

Preparation: 15 minutes
Cooking: 4 hours
Total: 4 hours 15 minutes



  • 16ozbutternut squash,halved and seeds removed
  • 16ozbuttercup or kobacha squash,halved, seeds removed but not peeled
  • 2largeshallot,quartered
  • 2cupsvegetable broth,or 1-½ tbsp better bouillon with water
  • ¾cuplight coconut milk
  • pinchnutmeg

Optional Garnishes:

  • coconut milk
  • chives
  • pepitas


  1. Place the squash, shallots and broth in the slow cooker.

  2. Cook on Low for 8 hours or High 4 hours, until soft and cooked through, a knife should easily be inserted.

  3. Remove squash from skin and discard the peel.

  4. Stir in coconut milk and nutmeg.

  5. Blend in a blender or using an immersion blender.

  6. Season to taste with salt and pepper and garnish with more coconut milk and chives, if desired.


  • Calories: 159.88kcal
  • Fat: 3.29g
  • Saturated Fat: 2.31g
  • Monounsaturated Fat: 0.05g
  • Polyunsaturated Fat: 0.12g
  • Carbohydrates: 32.73g
  • Fiber: 5.30g
  • Sugar: 6.47g
  • Protein: 3.08g
  • Sodium: 39.64mg
  • Calcium: 111.07mg
  • Potassium: 931.82mg
  • Iron: 2.09mg
  • Vitamin A: 627.63µg
  • Vitamin C: 39.80mg
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