Slow-Cooker Butternut Squash Soup

Total Time

Prep: 30 min. Cook: 6 hours


12 servings (3 quarts)

Updated: Dec. 14, 2023
Much of the work for this soup can be done in advance, and it keeps all day in the slow cooker. The recipe can easily be doubled if you’re feeding a crowd. Once you’ve tried it, try mixing it up—add sage or savory with the thyme, or replace the thyme with nutmeg. For a vegan version, replace the chicken broth with vegetable broth. —Jennifer Machado, Alta, California
Slow-Cooker Butternut Squash Soup Recipe photo by Taste of Home


  • 1 tablespoon olive oil
  • 1 large onion, chopped
  • 2 garlic cloves, minced
  • 1 medium butternut squash (about 4 pounds), peeled and cut into 1-inch pieces
  • 1 pound Yukon Gold potatoes (about 2 medium), cut into 3/4-inch pieces
  • 2 teaspoons minced fresh thyme or 3/4 teaspoon dried thyme
  • 1 teaspoon salt
  • 1/4 teaspoon pepper
  • 5 to 6 cups chicken or vegetable broth
  • Sour cream, optional


  1. In a large skillet, heat oil over medium heat. Add onion; saute until tender, 4-5 minutes. Add garlic; cook 1 minute longer. Transfer to a 6-qt. slow cooker. Add next 5 ingredients and 5 cups broth to slow cooker. Cook, covered, on low until vegetables are soft, 6-8 hours.
  2. Puree soup using an immersion blender. Or cool slightly and puree soup in batches in a blender; return to slow cooker. Stir in additional broth to reach desired consistency; heat through. If desired, top servings with sour cream.

Can you freeze Slow-Cooker Butternut Squash Soup?

Freeze cooled soup in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add a little broth if necessary.

Nutrition Facts

1 cup: 124 calories, 2g fat (0 saturated fat), 2mg cholesterol, 616mg sodium, 27g carbohydrate (6g sugars, 6g fiber), 3g protein. Diabetic Exchanges: 2 starch.