Slow Cooker Butternut Squash Soup

A close-up of a bowl of creamy soup garnished with chopped pistachios, pomegranate seeds, and a drizzle of oil. The vibrant toppings contrast with the smooth, orange-brown soup base.

Slow Cooker Butternut Squash Soup

This Slow Cooker Butternut Squash Soup is a delicious and comforting recipe perfect for fall. Throw it all in the slow cooker and have a hearty soup ready to enjoy in no time.

Course Soup

Cuisine Mediterranean/Middle Eastern Inspired

Keyword butternut squash, slow cooker, soup

Prep Time 10

Cook Time 3 30

Total Time 3 40

Servings

Calories 395kcal

Author Maria Koutsogiannis

Ingredients

1 large butternut squash 5-6lbs, peeled and cut into large cubes (about 5-6 cups)
½ cup red lentils rinsed
1 Granny smith apple chopped
1 large carrot chopped
1 large yellow onion chopped
4 cloves garlic minced
2 tbsp olive oil
1 ½ tsp kosher salt
½ tsp ground pepper
½ inch knob fresh ginger grated
½ tsp ground cinnamon
½ tsp chili powder
1 tsp smoked paprika
1 tsp ground cumin
1 tbsp curry powder
4 cups chicken broth
1 tbsp soy sauce
¾ cup canned full-fat coconut milk
1 tbsp lemon juice OR apple cider vinegar
Garnish with chopped pistachios & pomegranate arils

Instructions

To a large (6 quart) slow cooker add the butternut squash, red lentils, chopped apple, chopped carrot, diced onion, minced garlic, extra-virgin olive oil, kosher salt, ground pepper, grated ginger, dash of ground cinnamon, dash of chili powder, smoked paprika, ground cumin, curry powder, soy sauce and chicken broth. Gently mix everything together.
Cover and cook on high for 3-4 hours or on low for 6-7 or until the butternut and apple is very tender and can be easily smashed with a fork.
Stir in the coconut milk and lemon juice (or apple cider vinegar) and blend with an immersion blender until creamy and smooth. Taste and add up to ½ tsp more salt, to your tastes.
Serve in bowls garnished with chopped pistachios and pomegranate arils.

Video

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Notes

You can use FRESH pre-cut butternut squash instead of chopping your own if desired. Just make sure to measure out 5-6 heaping cups as per the recipe.
If you don't have an immersion blender, blend the soup in batches in a traditional blender - be extra careful when blending hot liquids, fill the blender about halfway each batch you're blending.

Nutrition