Slow Cooker Butternut Squash Soup

There’s nothing like a warm, cozy bowl of butternut squash soup to welcome the cooler months in Virginia. This slow cooker version is as easy as it gets—just toss everything in, let the flavors meld together, and enjoy a creamy, comforting dish with minimal effort.

But here’s the best part: you can make this soup even better by sourcing your ingredients from local farmers’ markets and Virginia farms. Butternut squash is in peak season here from late summer through winter, and picking up fresh, locally grown produce not only supports small farmers but also guarantees the best flavor. Looking for more slow cooker recipes? Try our Crockpot Chili Verde or this slow cooker salsa chicken!

Where to Find the Best Local Ingredients

• If you’re in Virginia, you have plenty of options for finding fresh butternut squash and other key ingredients:
• Charlottesville City Market – A great stop for seasonal squash and fresh herbs.
• Richmond’s St. Stephen’s Farmer’s Market – Pick up onions, garlic, and even fresh-made vegetable broth from local vendors. This one is held year round! Grab a loaf of sourdough bread while you’re there, too!
• Old Town Alexandria Farmers’ Market – One of the longest-running markets in the country—perfect for grabbing farm-fresh produce.
• Virginia Beach Farmers Market – A year-round option with plenty of local veggies and even fresh-baked bread to pair with your soup!

How to Make Butternut Squash Soup

Pair this Soup with Local Flavors

• Pair with a loaf of rustic sourdough from a local bakery. We love Flour Garden!
• Drizzle this soup with Virginia maple syrup for a touch of natural sweetness. Or add a drizzle of AR’s Hot Honey for a little spicy kick!
• Garnish with fresh herbs from your backyard garden or a nearby farm stand.

Slow Cooker Butternut Squash Soup

Print Recipe

Pin Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 5 reviews

• Author: Liz Thomson

Ingredients

Scale 1x2x3x

• 1 large butternut squash, peeled and cubed
• 1 onion, peeled and quartered
• 3 cloves of garlic, peeled
• 2 cups vegetable broth
• 1/2 cup full fat or lite coconut milk
• 1 tablespoon olive oil
• 1/4 teaspoon ground cumin
• 1/4 teaspoon ground coriander
• 1/4 teaspoon ground turmeric
• 1/4 teaspoon salt, or to taste
• 1/4 teaspoon black pepper, or to taste

Cook Mode Prevent your screen from going dark

Instructions

1. In a slow cooker, add the olive oil, quartered onion, garlic, vegetable broth, coconut milk, ground cumin, ground coriander, ground turmeric, salt, and black pepper to the slow cooker.
2. Stir until all the ingredients are well combined.
3. Cook in the slow cooker for 5-6 hours on low or 3-4 hours on high, until the butternut squash is tender.
4. Once cooked, use an immersion blender to blend everything until the mixture becomes smooth and creamy.
5. Taste and adjust seasoning if needed.
6. Serve the creamy butternut squash soup hot, and you can garnish it with a drizzle of coconut milk or a sprinkle of ground black pepper.