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Easy 5-Ingredient Slow Cooker Butternut Squash Soup

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A creamy, velvety butternut squash soup made with just five simple ingredients in the slow cooker. No heavy cream, no complicated steps—just pure comfort that tastes like you fussed for hours.

Ingredients

Scale
  • 1 medium butternut squash (about 2–3 pounds), peeled, seeded, and cut into 1-inch cubes
  • 1 medium yellow onion, roughly chopped
  • 3 cloves garlic, smashed
  • 4 cups low-sodium vegetable broth
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • Pinch of nutmeg or cinnamon (optional)
  • 2 tablespoons butter or olive oil (optional)

Instructions

  1. Prep the squash: Peel the butternut squash, cut off both ends, slice in half where the narrow neck meets the round bottom, scoop out seeds, and cut into 1-inch cubes.
  2. Chop the onion and garlic: Rough chop the onion into large chunks. Smash the garlic cloves with the flat side of a knife.
  3. Load the slow cooker: Add cubed squash, chopped onion, smashed garlic, vegetable broth, salt, and pepper. Stir to combine.
  4. Cook low and slow: Cover and cook on LOW for 6-7 hours or on HIGH for 3-4 hours, until squash is fork-tender.
  5. Blend until smooth: Turn off slow cooker, let cool 5 minutes. Use an immersion blender to blend until silky smooth, or transfer to a regular blender in batches.
  6. Finish and adjust: Taste and adjust salt, pepper, or add optional nutmeg/cinnamon. Stir in butter or olive oil if desired.
  7. Serve and enjoy: Ladle into bowls and add desired toppings.

Notes

This soup gets even better the next day. For a thicker soup, leave the lid off for 15-20 minutes on high after cooking. For a thinner soup, add more broth or water. Season at the end to avoid over-salting. Let soup cool before blending to prevent accidents.

Nutrition

Keywords: butternut squash soup, slow cooker soup, easy soup, 5-ingredient soup, fall soup, creamy soup, vegetarian soup, gluten-free soup

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