This Slow Cooker Butternut Squash & Sweet Potato Soup is a delicious & comforting dish for a cold day. An easy soup recipe that’s creamy and rich with the addition of sweet potato and coconut milk.
I am a big butternut squash fan and love making various versions of this soup.
It’s an easy set and forget slow cooker recipe – no babysitting and no worrying about the pot boiling over.
Along with the butternut squash, I added some sweet potatoes to make the soup extra creamy and filling. There’s also ginger, garlic, turmeric, nutmeg and some cayenne pepper. Pumpkin is another great substitute (or addition) if you don’t have any butternut squash.
And if you like an extra kick of heat, try adding some red Thai curry paste. It gives this an extra layer of flavor – totally optional but SO SO good.
Once the vegetables for this slow cooker butternut squash are all cooked up, use an immersion hand blender to make it all smooth and creamy right in the crock pot.
You can also toss everything into your regular blender or a food processor if you don’t have one. You may have to work in batches if you choose this method.
This slow cooker butternut squash soup is vegan, gluten free and super healthy for you. The best part about this is how easy everything comes together.
Serve it swirled with some extra coconut milk and some pumpkin seeds sprinkled on top. Easy, delicious and comforting.
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.
- 4-1/2 cups butternut squash halved, seeds removed, roughly cubed (2 medium butternut squash)
- 1 cup sweet potatoes peeled, roughly cubed (1 medium)
- 1 medium onion peeled, roughly diced
- 2 cups low sodium chicken or vegetable broth
- 3/4 cup canned coconut milk
- 2 teaspoons fresh ginger peeled
- 3 cloves garlic sliced
- 1 teaspoon nutmeg
- 1/2 teaspoon turmeric
- 1 - 2 teaspoons cayenne pepper optional
- salt and pepper to taste
- drizzle coconut milk
- chili peppers
- pumpkin seeds
- Place the squash, sweet potatoes, onion, ginger, garlic and broth in the slow cooker. Cook on low for 4 hours or high for 2 hours, until soft and cooked through.
- Add coconut milk, turmeric, nutmeg, and cayenne pepper. Using an immersion blender, puree until smooth. (Alternatively, place in a blender and puree until smooth.) Season to taste with salt, black pepper and garnish with more coconut milk and pumpkin seeds, if desired.
*feel free to add 1/2 - 1 tablespoon of red Thai curry for an extra kick of heat
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