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Butternut Squash Soup

Slow Cooker Butternut Squash Soup

This slow cooker recipe is a quick and easy meal to prepare on any busy autumn day.



  • 1 large butternut squash, peeled and diced
  • 1 large carrot, peeled and chopped
  • 1 onion, chopped
  • 1 Granny Smith apple, cored and chopped
  • 3 cloves garlic, minced
  • 1 sprig fresh sage
  • 2 cups vegetable broth
  • Kosher salt
  • Black pepper
  • Pinch of cayenne
  • Pinch of ground cinnamon
  • Pinch of nutmeg
  • ½ cup unsweetened coconut milk


  1. Combine squash, carrot, onion, apple, garlic, and sage in a large slow cooker. Pour in vegetable broth and season with salt, pepper, and a pinch of cayenne, cinnamon, and nutmeg.
  2. Cook until tender—about 8 hours on low or 4 hours on high.
  3. Remove sage sprig and stir in coconut milk.
  4. Using an immersion blender, puree soup until smooth. You can use a traditional blender if necessary, but be sure the blender isn’t too full when blending hot liquids.
  5. Add extra salt and pepper to taste, as needed.
  6. Top with your favorite garnish, serve warm, and enjoy!


This article first appeared in the November 2018 edition of the HealthPerks newsletter.