Slow Cooker Butternut Squash Soup

by Erin

Make butternut squash soup even easier to make by using your slow cooker. Topped with toasted pepitas for a crunchy garnish.

Slow Cooker Butternut Squash Soup #slowcooker #soupseason

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Spring may be pushing it’s way through the dreary winter clouds but right now in Ohio it is presenting itself mostly in the form of rain so it is still perfectly acceptable to cozy up with a hot bowl of soup. Especially when that soup requires very little preparation because it’s made in a slow cooker.

Slow Cooker Butternut Squash Soup topped with heavy cream swirl and toasted pepitas

After seeing butternut squash on sale I decided to make a slow cooker version of my butternut squash soup that I posted long ago. This version has a nearly identical ingredient list but with less steps. Which means you have less of an excuse not to make it now. Unless of course you live somewhere tropical and are currently sipping on a nice cold beverage. You can keep that info to yourself.

Slow Cooker Butternut Squash Soup Bowl

One year ago: Asparagus & Wild Rice Casserole

Two years ago: Baked Quinoa Chicken Parmesan

Four years ago: White Bean Chicken Chili

Slow Cooker Butternut Squash Soup #slowcooker #soupseason


Yield: 6-8 servings Cooking Time:
Nutrition facts: 200 calories 20 grams fat


  • 3-3 1/2 lb. butternut squash, peeled, seeded and cubed
  • 4 Tbsp (1/2 stick) unsalted butter
  • 1 tsp salt
  • 1/2 tsp ground white pepper
  • 4 cups reduced sodium vegetable broth
  • 1 large shallot, minced
  • 1/4 cup honey
  • 1/2 cup heavy cream or plain Greek yogurt
  • 1/4 tsp ground nutmeg
  • Toasted pepitas, for garnish


  1. Lightly coat the inside of your slow cooker with nonstick spray. Place the squash, butter, salt, and white pepper inside and stir to coat. Add the broth, shallot, and honey. Cook on low for 6 hours or until the squash is fork tender.
  2. Using an immersion blender*, puree the mixture until smooth. Stir in the heavy cream (or Greek yogurt) and cook another 5-10 minutes or until warmed through. Season with nutmeg, and add salt and pepper to taste.
  3. Serve immediately with pepitas. Soup can be refrigerated in an airtight container for several days. Warm over low heat until hot; do not boil.


*You may also transfer the soup to a blender in batches, but let it cool off a little first.

Did You Make This Recipe?
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Source: Adapted from my Butternut Squash Soup.

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Slow Cooker Butternut Squash Soup 2

Post updated 11/16/20, photo above is one of the originals.

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Butternut Squash Soup October 19, 2021 - 9:56 pm

[…] into the time it takes to roast? I have a slow cooker butternut squash soup recipe for you as well! Or if you want to go the opposite direction and pump up the volume a little bit I […]

Erin @ Miss Scrambled Egg April 9, 2015 - 6:58 am

Butternut squash soup is one of my favorites. I love that you use a slow cooker for this recipe. I bet your house smelled fabulous while this was cooking. YUM!

Jessica April 8, 2015 - 1:53 pm

YUM! I need more slow cooker recipes in my life!

spiffycookie April 8, 2015 - 8:56 pm

Heck yea, never enough slow cooker recipes. Thanks Jessica!

Ala April 8, 2015 - 1:38 pm

You lucky folks with the rain! Okay, “lucky” is relative–but I’ve been longing for some so I can cozy up again with soup like this. Can’t wait to pull out my slow cooker again–maybe I will anyway :D

Amy @ Fearless Homemaker April 8, 2015 - 9:56 am

Mmmm, this sounds heavenly, and I love that you’ve adapted it for the slow-cooker. You know I love my slow-cooker! I’m actually leafing through a new slow-cooker cookbook right now, trying to decide what to make next!


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