Super simple Butternut Squash Soup made right in your crock-pot. Just five ingredients. Paleo and Whole 30 Friendly.
Fall is my very favorite season and I love picking up squash from the Farmer’s market and making Butternut Squash soup. It’s one of my very favorite fall foods. I recently posted a link to my Thai Butternut Squash Soup and thought that I should update it by offering just a basic, good old simple creamy Butternut Squash soup recipe for you! This is a super simple recipe that cooks right in your crock-pot! Butternut Squash are peach in color and have long necks. The necks contain most of the meat so I like to get ones with thick, long necks. To prepare just use a veggie peeler to remove the skin and then scoop out the seeds. As noted in the recipe, you can use coconut milk or heavy cream, I love the nutty flavors from the coconut milk and if you like the soup on the sweeter side, add brown sugar. For garnish, I like to top it with fresh herbs and coconut. If you love butternut squash, make sure you check out my Butternut Squash Mac and Cheese!
For more easy, family-friendly recipes, check out my e-book, Freezer Meals for Moms!
Butternut Squash Soup
- 8 cups of Butternut Squash (peeled and cubed)
- 1 cup Water or Chicken Broth
- 1 cup Coconut Milk or Heavy Cream
- 1/2 tsp Cinnamon
- 2 TB Brown Sugar (if desired)
- Place cubed squash and water in the crock-pot.
- Cook on high for 3 hours.
- Use an immersion blender or blender (if using a blender, remove the measuring cap or lid and cover with a towel) to blend the squash and water mixture.
- Once puréed, add the coconut milk (or heavy cream), cinnamon and brown sugar (if desired).
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This soup sounds and looks very delicious! But the taste must be sweet right? I have never tried adding brown sugar and cinnamon to butternut squash soup before, but it sounds very interesting!
Thanks Diana! I like just a bit of sweetness to squash. The brown sugar gives it that! So yummy! I also like to add a little brown sugar to pumpkin. You might like this recipe too: https://diningwithalice.com/comfort-foods/pumpkin-lasagna/
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Can this be frozen after adding the cream & letting it cool?
Hi Rebecca! Yes, I freeze it. Enjoy and thanks for writing.
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Would I just double the recipe if I have 12-14 people to feed?
Hi Melissa! You can double the recipe. Enjoy!
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Can I use almond milk instead of coconut milk?
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The only settings my crockpot has are high for 4- or 6 hours and low for 8 or 10. What should I cook it on?
Hi Eva! It takes three hours on high or six hours on low, so you could use either setting (high for 4 or low for 8). Enjoy!