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Slow Cooker Butternut Squash Soup

5 from 3 votes
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Course: slow cooker, Soup
Prep Time: 25 minutes
Cook Time: 10 hours
Total Time: 10 hours 25 minutes
Servings: 6
Calories: 200kcal
Author: Organize Yourself Skinny


  • 1 butternut squash mine was 5 lbs but use whatever size fits into your slow cooker
  • 2 tablespoons water
  • 1 tablespoon olive oil
  • 1 large yellow onion chopped
  • 3 garlic cloves chopped
  • 1 quart chicken broth or 4 cups, you can also use vegetable broth to make this vegetarian. Also, depending on the size of your squash you might need more or less broth.
  • salt and pepper to taste
  • parmesan to sprinkle on individual bowls


  • Place whole butternut squash and 2 tablespoons of water into the slow cooker. Put lid on and cook for 7-9 hours on low. Mine cooked perfectly at 8 hours.
  • Heat olive oil in a medium pan on high. Cook onions and garlic until translucent, about 7 minutes. Set aside.
  • After the squash is done remove from the slow cooker, cut in half, remove the seeds and skin, and scoop out the flesh and place it back into the slow cooker. You can discard the seeds and skin.
  • Pour the onion mixture and chicken broth in with the squash. Using a hand blender, blend the ingredients until blended and smooth. Cook on high for another hour.
  • Add salt and pepper to taste. Serve with a sprinkle of parmesan cheese.


Make ahead tips
This soup can be made completely ahead of time and frozen into individual servings for easy lunches and dinners. Reheat on the stove or in microwave.


Serving: 1g | Calories: 200kcal | Carbohydrates: 41g | Protein: 7g | Fat: 3g | Fiber: 6g | Sugar: 5g