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This crockpot butternut squash soup is the easiest way to turn one humble vegetable into a rich, velvety fall dinner without babysitting a pot on the stove. Butternut squash simmers low and slow with onion, garlic, and warm spices until it is soft enough to blend into a silky, creamy soup, and the crockpot does every bit of the work while you go about your day. It comes together with just a handful of pantry ingredients, so it is an easy weeknight dinner as much as it is a cozy starter for a fall dinner party. The natural sweetness of the squash means this soup needs very little added sugar, and it is naturally gluten free and easy to make dairy free too. Ladle it into bowls with a swirl of cream, a sprinkle of toasted seeds, or a piece of garlic bread for a fall meal that tastes like it took far more effort than it actually did.

Why this is the best Crockpot Butternut Squash Soup recipe

Crockpot butternut squash soup is incredibly easy. Everything cooks together in the slow cooker, so there's very little hands-on work. Once the vegetables are chopped and added to the Crockpot, you can walk away and let it do the rest.

Butternut squash soup is rich, creamy, and full of fall flavor. Butternut squash becomes naturally sweet and velvety as it cooks, while the savory seasonings balance that sweetness and give the soup plenty of flavor.

This recipe is easy to make ahead. Crockpot butternut squash soup reheats beautifully, which makes it a great option for meal prep, busy weeknight dinners, or making a day or two before you plan to serve it.

Slow cooker butternut squash soup is a simple way to get more vegetables on the table. The smooth, creamy texture makes this soup feel indulgent even though butternut squash is the star of the recipe. It works just as well for an easy family dinner as it does for a fall or holiday meal.

What you'll need to make the best Crockpot Butternut Squash Soup

Equipment

Crockpot
Garlic press - I love my garlic press. It's the best way to distribute that tangy fresh garlic flavor throughout your meat mixture. If you don't have a garlic press, you can smash the cloves with the wide edge of your chef knife, then remove the papery skin and cut the garlic as fine as you can possibly get it with the sharp side of the knife.
Immersion blender - An immersion blender is the quickest, easiest, and safest way to puree soup. Adding boiling liquids to a traditional blender can make it explode.

See the printable recipe card at the bottom of the page for all measurements and nutritional information.

Ingredients

Butternut squash - This should be peeled and diced. It will cook quicker if it's chopped in small pieces. You could also use pumpkin.
Carrots - These should also be peeled and chopped.
Potatoes - These add bulk to the soup and make it creamier. Also peeled and chopped.
Sweet onion - I always use a sweet onion in cooking but you could also use a plain yellow onion. This should be diced or chopped.
Garlic - I love fresh garlic and use it whenever possible. It should be pressed or minced to distribute the flavor best in the soup.
Vegetable broth or chicken broth - For a vegetarian soup, use vegetable broth. If you don't care about that, I recommend chicken broth for a more robust flavor.
Heavy cream - This makes the soup creamy and rich. You'll want more for serving.
Unsalted butter - It doesn't really matter whether you use salted or unsalted butter. Salted butter has so little salt in it that you can't tell the difference.
Salt
Black pepper
Smoked paprika - This is optional but recommended.
Ground nutmeg - This is also optional.

How to make easy Crockpot Butternut Squash Soup

Add the butternut squash, carrots, potatoes, onion, and garlic to the slow cooker.
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Pour in the vegetable or chicken broth and add the butter, salt, pepper, and seasonings.
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Cover and cook on Low for 6-8 hours or on High for 3-4 hours.
Once the vegetables are very tender, blend the soup until completely smooth using an immersion blender.
To purée using a regular blender or food processor, turn off the heat and allow the soup to cool for 10 minutes. Working very carefully, in small batches, blend until smooth in a blender or food processor. Return to the pot and reheat. Taste the soup and adjust seasonings, if necessary.
*Puréeing boiling hot soup can make your blender explode, so it is critically important that you let the soup cool before putting it in the blender and only place a small amount of hot soup in the blender at a time.
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Stir the cream into the crock pot, replace the lid, and cook on High for another 10-15 minutes, or until heated through.
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Taste and adjust the seasoning before serving. Garnish with extra cream, toasted pumpkin seeds, and fresh thyme if desired.
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Cook's Tips

Use vegetable stock for a vegetarian version or chicken stock for a richer flavor.

Add a pinch of cayenne pepper or red pepper flakes for a touch of heat.

Stir in grated Parmesan cheese before serving for extra richness.

To make the soup dairy-free, replace the butter with olive oil and use full-fat coconut milk or a dairy-free cream alternative instead of the cream.

Serve with garlic bread, grilled cheese sandwiches, or homemade croutons.

Substitutions & variations

You can replace the butternut squash with another winter squash, such as acorn squash, Hubbard squash, or even pumpkin. The flavor and texture will vary slightly depending on which squash you choose.

For a vegetarian version of this slow-cooker soup, use vegetable broth instead of chicken broth. For a dairy-free soup, use full-fat coconut milk or an unsweetened dairy-free cream substitute and a dairy-free butter.

If you prefer a sweeter butternut squash soup, add a little maple syrup or brown sugar and cinnamon. For a more savory version, add extra garlic, thyme, sage, or rosemary. A pinch of cayenne pepper or red pepper flakes will give the soup a little heat.

You can also add sweet potatoes or apples to the Crockpot along with the squash. Sweet potatoes make the soup heartier and slightly sweeter, while apples add a subtle fruity sweetness that pairs nicely with butternut squash.

For an extra-rich soup, stir in a little cream cheese with the cream, after blending. If the finished soup is thicker than you like, simply add additional broth until it reaches your preferred consistency.

Storing leftover butternut squash soup

Store leftover soup in an airtight container in the refrigerator for up to 5 days.

If you are planning to freeze the soup, do not add the cream. You can freeze the soup for up to 3 months without the cream. Thaw in the fridge overnight before reheating, then stir in the cream after reheating.

Reheat gently on the stovetop over medium-low heat or in the microwave until hot.