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Slow Cooker Butternut Squash Soup

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  • Author: Jordan Cord
  • Total Time: 6 hours 10 minutes


This savory, slightly spicy version of butternut squash soup requires just 4 ingredients and comes together in your crockpot.


  • 8 cups butternut squash [peeled and chopped into 1" cubes]
  • 1 yellow onion, finely chopped
  • 2 cloves of garlic, minced
  • 32 ounces vegetable broth
  • ⅛ teaspoon cayenne pepper
  • ½ teaspoon red chili flakes
  • ½ teaspoon black pepper
  • ½ teaspoon white pepper
  • 3 sprigs fresh thyme


  1. Peel and chop butternut squash into cubes about 1" square.
  2. Chop onion and mince garlic.
  3. In a large crockpot, add squash, onions, garlic, thyme, and broth.
  4. Add seasonings and use a spoon to stir them in.
  5. Set temperature to low and cook for 4-6 hours, stirring occasionally. The soup is done when the squash is very fork tender
  6. Using an immersion blender, puree the ingredients until smooth and all chunks have disappeared. If you don't have an immersion blender, just pour the mixture into a regular blender [in 2 batches, if necessary] and blend until smooth.
  7. Serve with fresh black pepper and a crusty baguette.
  • Prep Time: 10 mins
  • Cook Time: 6 hours