Crockpot Vegan Butternut Squash Soup

This soup is cozy, creamy, and perfect for days when you just want to toss everything in a pot and come back to something delicious.

It’s super simple, totally plant-based, and full of flavor.

I’ve made this recipe so many times, especially during cold months, and it never fails to hit the spot.

No fancy steps, no weird ingredients. Just real food that makes your kitchen smell amazing.

Why I Love This Recipe

The first time I made this soup, I had a few sad-looking veggies and zero time to cook. I threw everything in my crockpot, came back a few hours later, and was shocked at how creamy and flavorful it turned out. It’s been a go-to ever since. Here’s why it works:

• No peeling squash if you buy it pre-cut
• Just dump, cook, and blend
• Super creamy without any dairy
• Leftovers taste even better the next day
• You can freeze it!

What You’ll Need

• 1 medium butternut squash (about 2 ½ pounds), peeled, seeded, and diced
• 2 carrots, peeled and diced
• 1 red apple, peeled, cored, and chopped
• 1 onion, diced
• 3 garlic cloves, minced
• 1 tsp salt
• ½ tsp ground black pepper
• ½ tsp ground cinnamon
• ¼ tsp ground nutmeg
• 3 cups vegetable broth
• 1 cup canned full-fat coconut milk (plus more for topping)

Pro Tips

• Buy pre-cut butternut squash to save time
• Use an immersion blender right in the crockpot for easy cleanup
• A sweet apple like Honeycrisp or Fuji adds a nice balance
• Don’t skip the cinnamon—it adds warmth without being too sweet
• Let the soup cool a little before blending so it doesn’t splatter

Tools You’ll Need

• Crockpot (black oval, 6-7 quart)
• Cutting board
• Sharp knife
• Peeler
• Garlic press
• Measuring spoons and cups
• Immersion blender (or regular blender)

Substitutions and Variations

• No coconut milk? Use oat milk or cashew cream
• No apple? Try a pear or skip it—it’ll still taste great
• Want more spice? Add a pinch of cayenne
• Don’t have broth? Use water + 1 bouillon cube

Make-Ahead Tips

Chop all your veggies and garlic the night before. Store them in the fridge. In the morning, dump everything into the crockpot and you’re good to go.

Instructions (Recipe + Steps)

Makes 4-6 servings | Cook time: 4 hours on HIGH or 6-7 hours on LOW

Step 1: Add veggies and fruit to the crockpot

Add 1 medium diced butternut squash, 2 peeled and diced carrots, 1 peeled and chopped red apple, and 1 diced onion to the crockpot.

Step 2: Add garlic and seasonings

Sprinkle in 3 minced garlic cloves, 1 tsp salt, ½ tsp black pepper, ½ tsp cinnamon, and ¼ tsp nutmeg.

Step 3: Add broth

Pour 3 cups of vegetable broth over everything in the crockpot.

Step 4: Cover and cook

Place the lid on the crockpot and cook on HIGH for 4 hours or LOW for 6-7 hours, until the squash and carrots are soft.

Step 5: Blend until smooth

Once everything is soft, blend the soup with an immersion blender until completely smooth.

Step 6: Stir in coconut milk

Stir in 1 cup of full-fat coconut milk. Heat on LOW for 5-10 more minutes, just to warm through.

Step 7: Serve

Ladle the soup into bowls, top with a swirl of coconut milk and fresh black pepper.

Leftovers and Storage

Let the soup cool completely, then store it in an airtight container in the fridge for up to 5 days. You can also freeze it for up to 2 months. Reheat on the stove or microwave until hot.

Nutrition (Per Serving – Makes 6 servings)

• Calories: 210
• Protein: 2g
• Fat: 10g
• Carbs: 30g
• Fiber: 5g
• Sugar: 8g

Why This Recipe Works (Quick Science)

Butternut squash has a high starch content, which gives the soup its thick, creamy texture when blended. Adding apple balances the natural sweetness and acidity. Coconut milk brings in healthy fats and a silky finish, while warming spices like cinnamon and nutmeg enhance the squash’s earthy flavor.

Common Mistakes

• Using raw squash seeds or stringy parts – scoop those out before cooking
• Not cooking long enough – make sure the squash is soft before blending
• Adding coconut milk too early – wait until the end so it doesn’t separate
• Over-blending – blend just until smooth to avoid gumminess

What to Serve With

• Crusty sourdough bread
• Garlic toast
• Kale salad with lemon vinaigrette
• Roasted chickpeas for a crunchy topping

FAQ

Can I use frozen squash?
Yes! No need to thaw—just toss it in.

Is this soup spicy?
Not at all. It’s cozy and mild. Add a pinch of cayenne if you want heat.

Can I make it without a blender?
You can mash it with a potato masher, but it won’t be super smooth.

Can I double this recipe?
Yes, just make sure your crockpot is big enough.

Final Thoughts

This crockpot butternut squash soup is pure comfort. It’s warm, rich, and totally plant-based, but still feels like a treat. If you’re looking for an easy win, this is it. I’d love to hear how it turned out for you—drop a comment below and let me know if you added any twists!