Cozy Butternut Squash Crockpot Soup (Creamy, Comforting, and Foolproof)
This is the kind of soup that makes you want to put on a chunky sweater and light a candle. It’s thick, creamy, and naturally sweet from roasted butternut squash — the ultimate cozy dinner for a cold night.
The best part? Your crockpot does all the work. You toss in the ingredients, let them simmer into a golden blend of fall flavor, and blend it smooth at the end. Top it with pumpkin seeds, a swirl of cream, and you’ve got the kind of meal that looks (and tastes) straight out of a café.
🥣 Ingredients
For the soup:
- 1 large butternut squash, peeled and cubed (about 6 cups)
- 1 large onion, chopped
- 2 carrots, chopped
- 2 garlic cloves, minced
- 1 apple, peeled and diced (adds natural sweetness)
- 4 cups vegetable broth — I like Pacific Foods Organic Vegetable Broth
- 1 cup coconut milk or heavy cream
- 2 tbsp olive oil
- 1 tsp salt, or to taste
- ½ tsp black pepper
- ½ tsp ground nutmeg
- ½ tsp cinnamon (optional but adds a warm, holiday flavor)
For topping:
- Pumpkin seeds (pepitas) — try Terrasoul Raw Pepitas
- A swirl of coconut cream or sour cream
- Chopped herbs like parsley or thyme
🧄 Instructions
1. Load up the slow cooker
Add the squash, onion, carrots, garlic, apple, broth, olive oil, salt, pepper, nutmeg, and cinnamon to your crockpot. Give everything a quick stir.
A 6-quart Crock-Pot is perfect for this — plenty of space for the vegetables to cook evenly.
2. Let it slow cook
Cover and cook on LOW for 6–8 hours or HIGH for 3–4 hours, until the squash is fork-tender and everything smells amazing.
No stirring needed — just let it go.
3. Blend it silky smooth
Once everything’s soft, blend until completely smooth. You can use an immersion blender right in the crockpot for less mess, or transfer it in batches to a high-speed blender for that ultra-velvety finish.
Stir in the coconut milk or heavy cream once it’s blended. Adjust salt and pepper to taste.
4. Serve and top
Ladle into bowls and swirl in a spoonful of cream or coconut milk. Sprinkle with pepitas and fresh herbs.
Serve with crusty artisanal bread or grilled cheese on the side for a cozy dinner.
🔁 Storage & Reheating
- Fridge: Keeps for up to 5 days in a sealed container.
- Freezer: Freezes beautifully for up to 3 months. Reheat slowly on the stove or in the microwave.
- If it thickens too much, add a splash of broth or milk when reheating.
🌿 Optional Add-Ins
Want to switch it up?
- Add a pinch of cayenne or red pepper flakes for gentle heat.
- Swap apple for pear for a deeper sweetness.
- Top with croutons or a drizzle of chili oil for contrast.
🏕️ Why You’ll Love It
This is one of those recipes that works anywhere — at home, in a cabin, or even at a campsite if you’ve got a plug-in slow cooker. It’s rich without being heavy, naturally gluten-free, and somehow makes you feel like you’re eating sunshine in a bowl.
It’s the perfect way to use fall produce and makes a stunning holiday starter too.
✨ Final Thoughts
When you ladle this soup into dark bowls and top it with cream and pepitas, it looks as elegant as it tastes. Smooth, golden, and comforting — exactly like the photos.
It’s simple, nourishing, and cozy enough to make on repeat all through fall and winter.
So grab your crockpot, your immersion blender, and a loaf of good bread — and let this soup take care of dinner tonight.