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Easy Creamy Crockpot Butternut Squash Soup with Coconut Milk

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This velvety, rich butternut squash soup is made effortlessly in the slow cooker with coconut milk, ginger, and warm spices. It’s a cozy, crowd-pleasing fall dinner that’s naturally vegan and gluten-free.

Ingredients

Scale
  • 1 medium butternut squash (about 3 pounds), peeled, seeded, and cut into 1-inch cubes
  • 1 can (13.5 oz) full-fat coconut milk
  • 3 cups vegetable broth (low-sodium preferred)
  • 1 medium yellow onion, chopped
  • 3 cloves garlic, minced
  • 1 tablespoon fresh ginger, grated
  • 1 teaspoon ground cumin
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon cayenne pepper (optional)
  • Salt and black pepper to taste (start with 1 teaspoon salt)
  • 2 tablespoons olive oil
  • Optional toppings: toasted pumpkin seeds, extra coconut milk, fresh thyme, chili oil

Instructions

  1. Prep the squash: Cut off both ends, slice in half where the narrow neck meets the bulbous bottom. Use a vegetable peeler to remove the skin. Scoop out seeds and stringy bits. Cut flesh into 1-inch cubes.
  2. Sauté the aromatics: Heat olive oil in a large skillet over medium heat. Add chopped onion and cook 4-5 minutes until soft. Add minced garlic and grated ginger, cook 1 minute until fragrant.
  3. Combine in crockpot: Transfer sautéed mixture to a 6-quart slow cooker. Add cubed squash, vegetable broth, cumin, cinnamon, cayenne (if using), 1 teaspoon salt, and black pepper. Stir. Do not add coconut milk yet.
  4. Cook: Cover and cook on low for 6-7 hours or high for 3-4 hours, until squash is fork-tender.
  5. Add coconut milk: Pour in full can of coconut milk, stir, and cook another 10-15 minutes.
  6. Blend: Use an immersion blender directly in the pot until smooth. Alternatively, let cool slightly and blend in batches in a regular blender, holding lid down with a towel.
  7. Taste and adjust: Add more salt, pepper, or cayenne as needed.
  8. Serve: Ladle into bowls and garnish with desired toppings.

Notes

Do not skip sautéing the aromatics for deeper flavor. Cut squash evenly for consistent cooking. Season in layers—add salt at beginning and adjust at end. Let coconut milk come to room temperature before adding to prevent graininess. Soup can be refrigerated for up to 5 days or frozen for up to 3 months.

Nutrition

Keywords: butternut squash soup, crockpot soup, creamy soup, coconut milk, vegan soup, gluten-free soup, fall soup, easy soup

Find it online: https://spoonmira.com/easy-creamy-crockpot-butternut-squash-soup-with-coconut-milk/