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97% would make again

Slow Cooker Butternut Squash Soup

Tasty Team

Inspired by


for 6 servings

  • 2 lb medium butternut squash (910 g), peeled, seeded, roughly chopped
  • 1 medium yellow onion, roughly chopped
  • 4 cloves garlic
  • olive oil, to taste
  • 3 cups vegetable broth (720 mL)
  • ½ teaspoon ground ginger
  • ½ teaspoon ground cumin
  • ½ teaspoon ground coriander
  • ½ teaspoon paprika
  • ⅛ teaspoon cayenne pepper
  • 1 ½ teaspoons sea salt
  • ¼ teaspoon black pepper
  • ½ teaspoon fresh thyme
  • ¼ cup coconut milk (60 mL)

Optional Garnishes

  • pumpkin seed
  • fresh chive, chopped

Nutrition Info

    Calories 544
    Fat 37g
    Carbs 47g
    Fiber 3g
    Sugar 12g
    Protein 2g

Estimated values based on one serving size.


  1. Add the butternut squash, onion, and garlic to a slow cooker. Drizzle with olive oil and add vegetable broth, ginger, cumin, coriander, paprika, cayenne, salt, and pepper.
  2. Cover and cook on high heat for 4 hours.
  3. Using a hand blender, blend the ingredients until smooth, or transfer to a standard blender or food processor and carefully puree.
  4. Add the thyme and coconut milk and blend to incorporate.
  5. Garnish with pumpkin seeds and chives, if desired.
  6. Enjoy!

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