This Crockpot Butternut Squash Soup is creamy, rich, and velvety. And it's easy to make too becausehe slow cooker does all the work for you.
The fall flavors are deep and complex in this creamy butternut squash soup recipe.
If you love this, next time try Potato Soup Recipe! This easy recipe is so good. Super cheesy and creamy, this hearty soup will be a new favorite!
Why you'll love this recipe
This copycat Panera recipe has been tasted and perfected over the years, and this recipe is fabulous!
It's simple and delicious and can be made on the stovetop or the slow cooker. I'm sure you could make it in the pressure cooker as well. I just haven't ever tried that. Frankly, I love dumping everything in the crockpot.
What can I say? I'm lazy! 😋
You're going to love this delicious soup recipe!
Please refer to the printable recipe card at the bottom of this post for the exact measurements.
- fresh butternut squash - you can buy a whole butternut squash or save yourself some time and get pre-peeled cubed squash. Frozen butternut squash work too. In a real pinch, sweet potatoes would work as well!
- pumpkin purée or frozen butternut squash puree.
- yellow onion
- A green apple - Granny Smith apples or a Honeycrisp apple are my first choice. Both have a bright, tart flavor that adds a real depth of flavor.
- cream cheese adds richness and creaminess.
- honey for sweetness, though you could substitute brown sugar or maple syrup.
- vegetable stock - use chicken broth if you'd prefer.
- you'll love these warm spices - yellow curry powder, pumpkin pie spice, salt, black pepper, cinnamon, powdered ginger, red pepper flakes, garlic powder.
- Optional garnishes - pumpkin seeds, pecans or walnuts - I love adding a bit of crunch. A splash of cream swirled in looks really pretty on top!
Slow Cooker Instructions
This is an overview of the instructions. For the complete directions, just scroll down to the bottom!
- Peel the squash, remove the seeds, and chop into 1-inch pieces.
- Peel the onion and rough chop. Remove the core from the apple and dice.
- Dice the brick of cream cheese.
- Add the squash (fresh & frozen), onion, apple and cream cheese to the crock pot.
- Measure and combine all spices and sprinkle into the slow cooker along with the honey, stir well.
- Pour in the vegetable stock and cover. Set the temperature on low and cook for 8 hours.
- Use an immersion blender or regular blender and blend until the soup is creamy.
This is an easy recipe for Slow Cooker Butternut Squash Soup. It's a creamy combination of pumpkin and autumn squash.
- Follow the steps above, peel the squash, remove seeds, and dice. Dice the onion, etc.
- Add the ingredients to a Dutch oven.
- Bring to a boil and simmer until the butternut squash is tender, about 45 minutes.
- Use an immersion blender and blend until the soup is creamy. Or pour soup into a stand blender and process until smooth.
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- Of course you need a slow cooker!
- Though you can blend this with a blender, I recommend using a hand-held immersion blender is really so much easier and safer than ladling hot soup.
This soup is filled with antioxidants and it's a healthful meal AND yummy!
Yes I recommend removing the skin, it's tough, waxy and not very tasty.
Not with this recipe! Pureeing the soup thickens it.
Absolutely! This meal is meant to be cooked in your crockpot. The soup slow cooks and the flavors meld together. The result is a creamy luscious soup that is incredibly rich and flavorful.
If you're short on time, purchase diced butternut squash. It's such a time saver!
This can be pureed with an immersion blender or a stand blender.
If you want your soup to be perfectly smooth and velvety use a stand blender. Just be careful not to overfill the blender as the hot soup expands as it blends.
If you prefer a thinner soup, add additional broth.
How to safely slice butternut squash:
- Peel the squash with a sharp knife.
- Place a damp paper towel on the cutting board to keep it from slipping.
- Slice the top and bottom end off the squash.
- Stand upright and starting at the top, carefully slice in half lengthwise.
- Scoop out the seeds with a spoon.
- Dice the flesh into cubes.
You can get really creative with the toppings and garnishes for this soup, having a little crunch adds the nicest texture!
- Roasted pumpkin seeds are terrific!
- You can also roast butternut squash seeds.
- Crumbled goat cheese.
- A swirl of heavy whipping cream adds richness.
- Pecans or walnuts are yummy!
- I think my favorite is popcorn. I love buttered popcorn topping the soup, it's crunchy and a little fun.
Allow the creamy soup to cool completely. Store in an airtight container, refrigerated for 3-4 days.
Freeze leftovers up to three months.
More amazing soup recipes
- This recipe for carrot soup? AMAZING! Easy to make as well. It's a lovely meal.
- Be sure to try my recipe for Best Crockpot Beef Stew with Dumplings!!
- The recipe for classic Navy Bean Soup is always a hit!
- Creamy rich Tomato Bisque Recipe is the perfect soup served with a toasted cheese sandwich!
- This earthy mushroom soup is over the top delicious.
- Or this paella slow cooker recipe, it's amazing with so little effort!
One of my favorite things is re-purposing leftovers. I'm not a fan of eating the same meal day after day. Reserve a cup of leftover Panera’s butternut squash soup and use it to make Butternut Squash Pasta.
If you love butternut squash, be sure to try Butternut Squash Ravioli - it's seriously delicious!
Serve the Slow Cooker Butternut Squash Soup with a salad!
This lovely Fall Harvest Salad with butter lettuce, roasted butternut squash and persimmons makes a crunchy, beautiful salad with a creamy butternut squash salad dressing.
- Make this easy yeast rolls recipe - they are so soft, tender and mouthwatering, or crusty bread. Perfect with a bowl of soup.
- For an appetizer, how about this ground beef taco dip, yum!
- If you're not ready to do the whole bread baking thing, this recipe for Chicken Bacon Roll-Ups would be great with this meal.
- For dessert make a batch of Butter Cookies - you can nibble on them all week long! Or for the perfect fall treat enjoy Gourmet Caramel Apples!
Don't forget to check out the Amazon storefront for some of my favorite products! 🛍️
If you love this recipe please leave a ⭐⭐⭐⭐⭐ rating!
Slow-Cooker Butternut Squash Soup
- 5 cups squash for me this was one medium squash
- 14 ounce can pumpkin puree or frozen butternut squash puree (thawed)
- 1 yellow onion roughly chopped
- 1 granny smith apple peeled and chopped
- 8 ounces cream cheese
- 1 teaspoon yellow curry powder
- 1 teaspoon pumpkin pie spice
- 1 teaspoon salt
- ½ teaspoon pepper
- ½ teaspoon cinnamon
- ¼ teaspoon powdered ginger
- ¼ teaspoon garlic
- pinch red pepper flakes
- 3 tablespoons honey
- 2-3 cups vegetable broth or chicken broth
- ¼ cup pumpkin seeds optional
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- Peel the squash, remove the seeds and chop into 1 inch pieces. Peel and chop the onion and apple also. Dice the brick of cream cheese. Add the squash (fresh & frozen), onion, apple and cream cheese to the crockpot.
- Measure all of the spices and put them in a small bowl. Stir well to combine and then sprinkle all the spices into the slow cooker. Using a large spoon, stir well - add the honey and stir again.
- Pour in the vegetable stock and cover. Set the temperature to low cook for 8 hours. When the soup is finished cooking, blend the soup until it is a creamy consistency.
- Toast the pumpkin seeds - using a dry pan over medium-low heat, toast the pumpkin seeds until they are a golden brown - takes about 5 minutes. Remove from the pan immediately - if you leave them in the pan, even though you've removed the pan from the heat, the residual heat may burn the seeds (this happens very quickly!).