Slow Cooker/ Instant Pot Butternut Squash Soup Recipe

Discover the magic of this Butternut Squash Soup Crock Pot recipe. Bursting with flavors from earthy spices, garlic, and a zesty touch of lemon, this dish offers a delightful balance of natural sweetness and creamy texture. Ideal for sparking engaging conversations and turning everyday meals into shared moments of culinary discovery.

I recently whipped up this Slow Cooker and Instant Pot Butternut Squash Soup and it quickly became one of my go-to recipes. It’s a blast to make and yep its super quick and easy.

I start with 2 lbs of butternut squash, peeled and cubed, along with a large diced onion and 3 minced garlic cloves which give the soup a nice depth. I toss in a tablespoon of fresh grated ginger and let everything cook in 4 cups of gluten free vegetable broth.

The addition of a can of full-fat coconut milk, a pinch of cinnamon and nutmeg, and a splash of lemon juice ties all the flavors together really well. Sometimes I even add a bit of maple syrup for that hint of sweetness.

This one is perfect if you love a fall soup that’s simple to throw together using your crockpot or Instant Pot. Enjoy experimenting with it!

Why I Like this Recipe

I really love this recipe because it gives me a warm, comforting feeling every time I make it. The mix of butternut squash and coconut milk creates this creamy, smooth texture that feels homemade and satisfying. I like how the spices like cinnamon, nutmeg, and ginger kick in just right and give the soup a rich, cozy flavor that makes me feel like I’m getting a little dose of comfort in every spoonful. I also appreciate that it’s super simple to put together with my slow cooker or Instant Pot and that it’s gluten free, vegan, and Paleo-friendly which fits perfectly with my dietary needs. Lastly, the bright finish from the lemon juice really livens it up and reminds me that a home cooked meal can be both hearty and refreshing at the same time.

Ingredients

• Butternut Squash: a nutrient powerhouse, high in fiber and vitamin A, great for digestion.
• Onion: gives antioxidants and natural sweetness, which boost flavor and nutrition.
• Garlic: adds a bold aroma, supports immunity and is packed with good stuff.
• Ginger: infuses warm spice flavor, helps digestion and has some cool antiinflammatory perks.
• Coconut Milk: brings a creamy texture and richness, making the soup super yummy.
• Lemon Juice: adds a bright tang that cuts through the richness and lifts the flavors.
• Maple Syrup: offers subtle sweetness and a unique flavor twist to balance savory notes.
• Vegetable Broth: a light base that brings flavors together and keeps the soup gluten free.

Ingredient Quantities

• 2 lbs butternut squash, peeled and cubed
• 1 large onion, diced
• 3 cloves garlic, minced
• 1 tbsp fresh ginger, grated
• 4 cups vegetable broth (make sure its gluten free)
• 1 can (14 oz) full-fat coconut milk
• 1/2 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1 tbsp maple syrup (optional, if you like a bit of sweetness)
• Juice of 1 lemon
• Salt and pepper to taste

How to Make this

1. First, peel and cube your 2 lbs butternut squash, dice the large onion, mince the garlic, and grate the fresh ginger.

2. Next, put the squash, onion, garlic, and ginger into your slow cooker or Instant Pot.

3. Pour in the 4 cups of gluten-free vegetable broth and add the can of full-fat coconut milk.

4. Stir in the 1/2 tsp ground cinnamon, 1/4 tsp ground nutmeg, and if you want a bit of sweetness, add the tablespoon of maple syrup.

5. Close your slow cooker lid and cook on low for 6 to 8 hours (or on high for 3 to 4 hours) OR if using an Instant Pot, pressure cook on high for 15 minutes and then let it naturally release.

6. Once the cooking time is up, use an immersion blender and blend the soup until its smooth. If you do not have an immersion blender you can carefully transfer in batches to a regular blender.

7. Stir in the juice of 1 lemon to brighten up the flavor.

8. Season with salt and pepper to taste. Taste it and adjust the seasoning if you need.

9. Serve it warm with another drizzle of coconut milk or a sprinkle of your favourite herbs if you like. Enjoy!

Equipment Needed

1. A sharp chef’s knife for peeling, cubing, dicing, and grating
2. A sturdy cutting board
3. A vegetable peeler for the butternut squash
4. Measuring cups and spoons to get exact amounts
5. Your slow cooker or Instant Pot
6. A sturdy stirring spoon
7. An immersion blender (or a regular blender if you prefer to do batch blending)
8. A citrus juicer or simply a fork to extract the lemon juice
9. Soup bowls and a ladle for serving

FAQ

Slow Cooker/ Instant Pot Butternut Squash Soup Recipe Substitutions and Variations

• Instead of butternut squash you can use sweet potatoes or even pumpkin puree if youre in a pinch
• If you dont have gluten free vegetable broth, chicken broth works too although its not vegan
• You can swap the coconut milk with heavy cream or almond milk but note the flavor and richness might change a bit
• If you’re out of fresh ginger, try using ground ginger (about 1/4 tsp for every tbsp of fresh) for a similar zing
• If maple syrup isnt available, honey is a decent alternative but be sure its ok with your dietary needs

Pro Tips

1. Try sautéing the onions, garlic, and ginger in a pan before adding everything to the slow cooker or Instant Pot. This little step really helps to release their flavors and can make your soup taste richer.

2. If you’ve got time, roast the butternut squash in the oven for like 20 minutes at 400°F. It gives it a sweet, caramelized flavor that adds a nice depth to the soup.

3. Give the spices a little extra love—taste the soup after blending and adjust the cinnamon and nutmeg if needed. Sometimes, a tiny bit more can really balance out the natural sweetness of the squash.

4. When stirring in the lemon juice, do it slowly and taste as you go. The lemon is there to brighten everything up, but too much can overdo it, so add a bit at a time and see how it changes the flavor.