The Soup That Hugs Back
Some recipes feel like a reset button. This one is pure comfort — no rush, no stress, just a slow cooker doing its thing while your house fills with the smell of squash and spice.
Once it’s blended, the soup is silky and naturally sweet, with just enough warmth from cinnamon and nutmeg to feel cozy but not cloying. The optional coconut milk or cream adds a layer of luxury, and the pumpkin seed garnish makes it look dinner-party ready.
It’s the perfect make-ahead dish for a busy week or a quiet Sunday.
Why You’ll Love It
- Minimal prep with maximum payoff.
- Naturally vegan if using coconut milk.
- Freezer-friendly and reheats beautifully.
Fancy-feeling food for fried people.
Crockpot Butternut Squash Soup
Like wearing your favorite sweater — warm, cozy, and smooth. Sweet butternut squash slow-cooked until it practically melts, blended into a velvety soup with a hint of spice.
Ingredients
- 1 large butternut squash about 3 lbs, peeled, seeded, and cubed
- 1 medium onion chopped
- 2 medium carrots chopped
- 2 cloves garlic minced
- 4 cups vegetable broth or chicken broth
- ½ tsp ground cinnamon
- ¼ tsp ground nutmeg
- ½ tsp kosher salt plus more to taste
- ¼ tsp black pepper
- ½ cup coconut milk or heavy cream optional, for creaminess
- Pumpkin seeds or toasted nuts for garnish
Instructions
- Add squash, onion, carrots, garlic, broth, cinnamon, nutmeg, salt, and pepper to the slow cooker.
- Cook on low for 6–8 hours or high for 3–4 hours, until squash is tender.
- Use an immersion blender to puree the soup until smooth.
- Stir in coconut milk or cream, if using, and adjust seasoning.
- Ladle into bowls and garnish with pumpkin seeds or nuts.
Notes
• Why it works: Slow cooking deepens the sweetness of squash while letting spices bloom gently.
• Shortcuts: Use pre-cut butternut squash from the produce section or frozen cubes.
• Toddler-friendly: Skip pepper and serve with a swirl of yogurt for extra creaminess.
• Apéro energy: Serve in shot glasses with toasted breadsticks for dipping.
• Shortcuts: Use pre-cut butternut squash from the produce section or frozen cubes.
• Toddler-friendly: Skip pepper and serve with a swirl of yogurt for extra creaminess.
• Apéro energy: Serve in shot glasses with toasted breadsticks for dipping.