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Slow Cooker Butternut Squash Soup

Slow Cooker Butternut Squash Soup

The perfect fall soup, and the slow cooker does it for you! Take the difficulty out of homemade soups and pop this in your slow cooker, and read a book, watch a movie, or watch the leaves fall. 🍁

Total Time
4 hrs 20 min
Slow Cooker Butternut Squash Soup

Ingredients for 4-5 Servings

  • 1 large
    Butternut squash, peeled, seeded and diced
  • 2
    Carrots, peeled and diced
  • 1
    Apple, cored and diced
  • 1
    Medium white onion, peeled and diced
  • 3 c
    Vegetable stock
  • 15 oz
    Canned coconut milk
  • 4 cloves
    Garlic, peeled and minced
  • 1/2 tsp
    Cayenne, or more to taste
  • Salt & pepper (to taste)
  • 2
    Chai tea bags
  • Cinnamon (optional)

Total Time

  • Preparation Time
    20 min
  • Cooking Time
    4 hours


  1. Add all ingredients, minus the cinnamon and 5 oz. of coconut milk, to a slow cooker and mix together. Cook for 6-8 hours on low, or 3-4 hours on high. By the end of cooking, the butternut squash should be fork-tender. Remove the chai tea bags and use an immersion blender or tabletop blender to puree the soup.*
  2. Once pureed, taste, and season more as needed (some prefer it spicier.) Place into bowls, and use the reserved coconut to garnish, swirling with a fork. Sprinkle cinnamon on top, and serve.
  3. Notes: If using a tabletop blender, puree the soup in a small batches to avoid any spills.
Goes Great with