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Slow Cooker Butternut Squash Soup

Marybeth Feutz
This recipe for Slow Cooker Butternut Squash Soup is done in just a few short hours. It's the perfect vegetarian soup to warm you up on a chilly day!
5 from 1 vote
Prep Time 30 mins
Cook Time 2 hrs
Total Time 2 hrs 30 mins
Course Soup
Servings 4 -6 servings


  • 2 Tablespoons butter
  • 1/2 onion chopped
  • 3 pounds butternut squash seeded, peeled, and chopped (1 large or 2 medium)
  • 1 teaspoon pumpkin pie spice
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground cloves
  • 2 cups vegetable broth can use chicken broth
  • 1/2 cup heavy whipping cream
  • Optional: additional vegetable broth; sunflower seeds for garnish


  • (Optional step: Melt butter in a large saucepan. Place onion and squash in saucepan and saute until vegetables start to get soft and squash starts to brown on the outside. Work in batches if necessary.)
  • Place onion and squash in a 6 quart slow cooker. Add spices and vegetable broth. Stir gently to mix.
  • Cover, and cook on high for 2 hours.
  • Using an immersion blender, blend all ingredients until soup reaches desired consistency. Add more vegetable broth if a thinner soup is desired. (If you do not have an immersion blender, carefully ladle soup into a regular blender. Blend to desired consistency and return to slow cooker. Work in batches.)
  • When ready to serve, stir in whipping cream.
  • Serve immediately, garnished with sunflower seeds.
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