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Easy Crockpot Butternut Squash Soup – Best Budget-Friendly Recipe

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This creamy, budget-friendly butternut squash soup is made in the slow cooker with simple ingredients. It’s naturally sweet, velvety smooth, and perfect for family meals—even picky eaters love it.

Ingredients

Scale
  • 1 medium butternut squash (about 2–3 pounds), peeled, seeded, and cut into 1-inch cubes
  • 1 medium yellow onion, diced
  • 3 cloves garlic, minced
  • 4 cups low-sodium vegetable broth
  • 1 cup water
  • 1 tablespoon olive oil
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon ground nutmeg
  • 1 tablespoon maple syrup or brown sugar (optional)
  • ½ cup canned coconut milk (full-fat)
  • 1 tablespoon butter or vegan butter (optional)
  • Optional garnishes: toasted pumpkin seeds, Greek yogurt or sour cream, olive oil or maple syrup drizzle, fresh thyme or parsley

Instructions

  1. Prep the squash: Cut off both ends, slice in half crosswise, peel, remove seeds, and chop into 1-inch cubes (about 5-6 cups).
  2. Sauté the aromatics: Heat olive oil in a large skillet over medium heat. Add diced onion and cook until soft and translucent, about 5 minutes. Add minced garlic and cook for 30 seconds until fragrant.
  3. Combine in the crockpot: Transfer sautéed onions and garlic to the slow cooker. Add cubed squash, vegetable broth, water, salt, pepper, cinnamon, nutmeg, and maple syrup or brown sugar if using. 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 the slow cooker. Use an immersion blender to blend the soup directly in the pot until completely smooth. Alternatively, let cool slightly and blend in batches in a countertop blender.
  6. Add the creamy finish: Stir in coconut milk and butter until fully incorporated. Taste and adjust seasoning. Add a splash of broth or water if too thick.
  7. Serve and garnish: Ladle into bowls and top with desired garnishes.

Notes

For best flavor, do not skip sautéing the onions and garlic. Cut squash into even 1-inch cubes for uniform cooking. Use low-sodium broth to control salt. The soup thickens as it sits; thin with broth when reheating. This soup tastes even better the next day. Freezes well for up to 3 months.

Nutrition

Keywords: crockpot butternut squash soup, easy butternut squash soup, budget-friendly soup, slow cooker soup, creamy squash soup, fall soup, vegetarian soup, gluten-free soup

Find it online: https://breezybake.com/easy-crockpot-butternut-squash-soup-best-budget-friendly-recipe/