Creamy Butternut Squash Crockpot Soup

The most perfect seasonal soup. Vegetarian, gluten free and dairy free. Warm and delicious!

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Creamy Butternut Squash Crockpot Soup

Keyword: Gluten Free, Seasonal Favorites, Slow Cooker & Instant Pot
Servings: 6
Author: Denise


  • 1 medium butternut squash peeled and diced
  • 3 cups cauliflower florets
  • 1 yellow onion quartered
  • 4 cloves garlic
  • 2 medium apples sliced and core removed
  • 2 tsp kosher salt
  • 1 tsp black pepper
  • 1 Tbsp freshly grated ginger or 1/2 tsp ground ginger
  • 1 tsp ground cinnamon
  • 1 tsp ground sage
  • 1 quart vegetable stock
  • 15 oz can coconut milk

To Serve:

  • Greek yogurt or sour cream omit for dairy free
  • Pepitas
  • Green onions diced


  • Add butternut squash, cauliflower, onion, garlic and apples to crockpot. Top with remaining ingredients (salt through stock).
  • Cover and cook 8 hours on low or 4 hours on high. Add coconut milk when done cooking,
  • Use an immersion blender to blend cooked vegetables. Note, this can also be done in a traditional blender, working in batches. Just be careful with warm ingredients. Blend until smooth. Taste and add additional salt and pepper if needed.
  • Spoon into soup bowls. Garnish with dollop of Greek yogurt or sour cream, pepitas and diced green onions.
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