Slow Cooker Butternut Squash & Sweet Potato Soup makes the perfect comforting dish on a cold day. Best of all, it’s made entirely in the crock-pot! It’s so rich & creamy with the addition of sweet potato and coconut milk.
One of my favorite things to toss in the slow cooker is butternut squash.
This creamy Slow Cooker Butternut Squash and Sweet Potato Soup is something I make regularly. Customize easily with your favorite add-ins and spices.
If you like an extra kick, go ahead and add in some red Thai curry paste – totally optional but SO SO good.
Once it’s all cooked up, use an immersion hand blender to make it all smooth and creamy right in the slow cooker. You can also toss everything into your regular blender or a food processor if you don’t have one — just work in batches.
A super easy soup to make on those chilly days and one that shows up at our table regularly during the fall. Vegan, gluten free and super healthy for you.
Serve it swirled with some extra coconut milk and some pumpkin seeds sprinkled on top.
It’s delicious and comforting on a chili day and makes the perfect fuss-free dish.
Make ahead tips for this Slow Cooker Butternut Squash & Sweet Potato Soup
- peel and cut the butternut squash soup ahead of time and store in the fridge in a zip-top freezer bag.
- cut and peel the sweet potatoes ahead of time and store in the freezer (the fridge tends to make it change color in a zip-top freezer bag.
More fall favorites: