Slow Cooker Butternut Squash Soup by Liz Fetchin

EARTH INSPIRED EATS

Slow Cooker Butternut Squash Soup

By Liz Fetchin, Octofree
Octofree.com, @octofree on Instagram

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September 18, 2025

Need a festive fall dinner that cooks itself? Look no further than this delicious, spiced Butternut Squash Soup.

Simply place all of the ingredients in your slow cooker, allow it to simmer all day, then puree and serve with garnishes such as coconut milk, chives or green onions, and roasted pumpkin seeds.

Vegan Potato Salad

Prep Time: 15 minutes
Cook Time: 4 hours
Total Time: 4 hours 15 minutes
Servings: 6

EQUIPMENT

  • Sharp knife
  • Slow cooker
  • Immersion or regular blender

INGREDIENTS

  • 1 pound butternut squash, peeled, seeds removed and cubed (most markets sell squash pre-cubed, or you can buy one whole and cube it yourself. I look for Clarion River Organics butternut squash, which I’ve found at my local Whole Foods Market).
  • 1 can full-fat coconut milk
  • 1 Vidalia or yellow onion, sliced
  • 2 cloves of garlic, chopped
  • 1 tbsp mild, diced green chiles (you can find these canned at grocery stores; for more heat, choose medium or hot varieties)
  • 1 tbsp yellow curry powder
  • ½ tsp cumin
  • ½ tsp turmeric
  • ½ tsp salt
  • ¼ tsp pepper
  • sprinkle of red pepper flakes

OPTIONAL GARNISH:

  • drizzle of coconut milk
  • pumpkin seeds (pepitas) or butternut squash seeds
  • chopped chives or green onions

INSTRUCTIONS

  1. Place all ingredients into your slow cooker, secure lid and set to low for four hours or until squash is tender enough to mash with a fork.
  2. Using an immersion blender, puree soup to desired texture (you can also carefully transfer the soup in batches to a conventional blender and puree that way).
  3. Garnish with a drizzle of coconut milk, snipped chives and pumpkin or butternut squash seeds.

To make it a freezer meal:

  1. Place all ingredients except for the optional garnishes into a gallon freezer-safe bag, label the bag and freeze for up to three months.
  2. When you want to cook the soup, thaw in the refrigerator overnight, then follow steps 1 through 3 above on the day you want to serve it.

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Liz Fetchin
Liz Fetchin
Hey there, I'm Liz! As a former food editor and everyday home cook, I’ve spent the past 15+ years testing, tasting and saving delicious, Octofree recipes for my family. It’s with lots of love that I share the best of the bunch with you, along with tips and tricks I’ve learned along the way.