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Slow Cooker Butternut Squash Soup Recipe

4.75 from 43 votes

This is the easiest, 5-ingredients Slow Cooker Butternut Squash Soup recipe – perfect for all you butternut squash lovers out there!

Prep Time: 15

Cook Time: 4

Total Time: 4 15

Yield: 4 servings

Course: Soup

Cuisine: American

Equipment

Slow Cooker

Ingredients

32 oz butternut squash (from 1 small (halved, seeds removed but not peeled))
2 large shallot (quartered)
2 cup chicken or vegetable broth (or 1-1/2 tbsp Better Bouillon w/water)
3/4 cup light coconut milk (plus optional more for garnish)
pinch nutmeg
chives, pepitas (optional garnishes)

Instructions

Place the squash, shallots and broth in the slow cooker.
Cook on low for 8 hours or high 4 hours, until soft and cooked through, a knife should easily be inserted.
Remove squash from skin and discard the peel.
Stir in coconut milk and nutmeg.
Blend in a blender or using an immersion blender.
Season to taste with salt and pepper and garnish with more coconut milk and chives, if desired.

Video

Nutrition

Serving: 11/4 cup, Calories: 152kcal, Carbohydrates: 35g, Protein: 3g, Fat: 3g, Saturated Fat: 1.5g, Cholesterol: 2.5mg, Sodium: 310mg, Fiber: 8.5g, Sugar: 1.5g

- WW Points: 2

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