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Creamy Slow Cooker Butternut Squash Soup Recipe Easy Homemade with Toasted Pepitas

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A cozy, creamy butternut squash soup made effortlessly in a slow cooker, topped with crunchy toasted pepitas for added texture and flavor.

Ingredients

Scale
  • 2 pounds (900 g) butternut squash, peeled and cubed
  • 1 medium yellow onion, chopped
  • 3 large garlic cloves, minced
  • 2 medium carrots, peeled and sliced
  • 4 cups (960 ml) vegetable broth, low-sodium preferred
  • 1 cup (240 ml) full-fat coconut milk (can substitute with heavy cream or cashew cream)
  • ½ teaspoon ground cinnamon
  • A pinch of ground nutmeg
  • Salt and black pepper to taste
  • 1 tablespoon olive oil or butter
  • ½ cup (about 60 g) pepitas (pumpkin seeds), toasted

Instructions

  1. Peel and cube 2 pounds (900 g) of butternut squash into roughly 1-inch pieces. Chop 1 medium yellow onion and slice 2 medium carrots. Mince 3 garlic cloves.
  2. In a skillet, heat 1 tablespoon of olive oil or butter over medium heat. Add the chopped onion and cook until translucent and soft, about 5 minutes. Add the minced garlic and cook for another minute until fragrant.
  3. Transfer the sautéed onion and garlic to the slow cooker. Add the cubed butternut squash, sliced carrots, 4 cups (960 ml) vegetable broth, ½ teaspoon ground cinnamon, a pinch of nutmeg, and salt and pepper to taste. Stir gently to combine.
  4. Cover and cook on low for 4 to 6 hours, or on high for 2 to 3 hours, until the squash and carrots are very tender.
  5. Use an immersion blender to puree the soup directly in the slow cooker until smooth and creamy. If using a countertop blender, cool the soup slightly and blend in batches. Pour back into the slow cooker or pot.
  6. Stir in 1 cup (240 ml) of full-fat coconut milk for richness and creaminess. Adjust seasoning with extra salt and pepper as needed.
  7. While blending, heat a dry skillet over medium heat. Add ½ cup (about 60 g) of pepitas and toast, stirring frequently, until fragrant and just starting to brown, about 3-5 minutes.
  8. Ladle the creamy soup into bowls and sprinkle generously with toasted pepitas. Serve warm.

Notes

If the soup is too thick after blending, add a splash more broth or water to reach desired consistency. Toast pepitas on medium heat with constant stirring to avoid burning. Sautéing onions and garlic before slow cooking adds depth of flavor. Can be cooked on stovetop in a pot for 45 minutes to 1 hour if no slow cooker is available.

Nutrition

Keywords: butternut squash soup, slow cooker soup, creamy soup, toasted pepitas, vegan soup, easy soup recipe, cozy soup

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