This is one of those cozy, feel-good soups that’s creamy, comforting, and super easy to throw together.
Everything goes into the slow cooker, and a few hours later, you’ve got a smooth, warm bowl of goodness that tastes like fall in a spoon.
The coconut milk makes it extra silky, and the nutmeg adds that perfect cozy spice.
Why I Love This Recipe
I’ve made this soup more times than I can count. It’s a go-to on chilly days when I want something that feels homemade but don’t have the time to stand over a stove. It’s warm, filling, and so creamy you’d never know there’s no dairy in it.
- You don’t need to sauté anything first—just dump everything in the crockpot
- It’s budget-friendly and great for using up fall veggies
- Makes a big batch that reheats beautifully
- The texture is next-level thanks to the coconut milk
- It tastes even better the next day
Servings & Cook Time
Serves: 6
Cook Time: 6–8 hours on LOW or 3–4 hours on HIGH
Prep Time: 15 minutes
Total Time: About 6 hours 15 minutes (on LOW)
What You’ll Need
- 1 large butternut squash (about 3–4 lbs), peeled, seeded, and cubed
- 1 yellow onion, chopped
- 2 medium carrots, chopped
- 1 celery stalk, chopped
- 3 garlic cloves, minced
- 1 tsp ground nutmeg
- ½ tsp ground cinnamon (optional)
- 1½ tsp salt
- ½ tsp black pepper
- 4 cups vegetable broth (low sodium)
- 2 tbsp olive oil
- 1 can (13.5 oz) full-fat coconut milk
- Fresh thyme (for garnish)
Ingredients
Why This Recipe Works (Quick Science)
Butternut squash has natural starches that break down as it cooks, making the soup thick and creamy on its own. The coconut milk adds fat, which carries flavor and creates that ultra-silky finish. Cooking it low and slow helps the flavors blend deeply without losing any of the squash’s natural sweetness. The nutmeg pairs perfectly with the squash’s earthy notes and brings a warm spice that’s subtle but rich.
Common Mistakes
- Not cutting the squash small enough: Big chunks take longer to soften. Keep the cubes about 1 inch for even cooking.
- Forgetting to season enough: Don’t skimp on salt—it brings out the squash’s flavor.
- Skipping the blend: This soup needs to be pureed to get that velvety texture. Don’t skip this step.
- Using light coconut milk: It’ll work, but you won’t get the same creamy finish.
What to Serve With
- Crusty sourdough or garlic bread
- Vegan grilled cheese
- Simple arugula salad with lemon vinaigrette
- Roasted chickpeas for crunch
FAQ
Can I use frozen butternut squash?
Yes, just thaw it first so it cooks evenly.
Can I freeze this soup?
Absolutely. Freeze in individual containers and thaw overnight in the fridge.
Can I make it without coconut milk?
Yes, but use another creamy base like cashew cream or unsweetened oat milk.
Can I cook it on the stove instead?
Totally—just simmer everything in a large pot for about 30–40 minutes, then blend.
Make Ahead Tips
- Chop all the veggies the night before and store them in an airtight container in the fridge.
- You can make the soup 2–3 days ahead and store it in the fridge.
- Freezes great—just leave out the coconut milk and stir it in after reheating.
Let’s Make It
Step 1: Add Everything to the Crockpot
Add 1 large cubed butternut squash, 1 chopped yellow onion, 2 chopped carrots, 1 chopped celery stalk, 3 minced garlic cloves, 1 tsp ground nutmeg, ½ tsp cinnamon (optional), 1½ tsp salt, ½ tsp pepper, and 4 cups vegetable broth to your crockpot. Drizzle in 2 tbsp olive oil.
Step 2: Cook Until Soft
Cover and cook on LOW for 6–8 hours or HIGH for 3–4 hours, until the squash and carrots are very soft and fork-tender.
Step 3: Blend Until Smooth
Use an immersion blender directly in the crockpot to blend everything until it’s completely smooth and creamy. You can also carefully transfer to a regular blender in batches.
Step 4: Stir in Coconut Milk
Pour in 1 can (13.5 oz) of full-fat coconut milk and stir well until fully combined. Let it warm through for another 10–15 minutes on LOW.
Step 5: Serve It Up
Ladle the soup into bowls and garnish with fresh thyme, an extra swirl of coconut milk, and a light dusting of nutmeg if you like. Serve warm with crusty bread.
Macros (Per Serving – approx.)
- Calories: 235
- Fat: 14g
- Carbs: 25g
- Fiber: 5g
- Protein: 3g
- Sugar: 6g
(Note: These are estimates and can vary based on ingredients used.)