A bowl of butternut squash soup topped with sour cream and chives.

Slow Cooker Butternut Squash Soup

This Slow Cooker Butternut Squash Soup is super easy to make and is the perfect Fall comfort food. 
Course Soup
Cuisine American
Prep Time 12 minutes
Cook Time 6 hours
Total Time 6 hours 12 minutes
Servings 4 -6 people
Calories 213kcal
Author Tempie


  • 1 tbsp Ghee or butter
  • 1 medium yellow onion, diced
  • 3 cloves of garlic, minced
  • 2.5 pound butternut squash, peeled, seeded and cut into 1-inch chunks
  • 1/2 tsp dried sage
  • 1/2 tsp dried thyme
  • 1 tsp fine sea salt, or salt to taste
  • 4 cups low-sodium chicken stock (I used Imagine Organic stock)
  • 1/8-1/4 tsp ground cayenne (or to heat preference)


  • Add the butternut squash chunks to the slow cooker. 
  • Heat a 10.5 inch skillet over medium heat, melt the ghee or butter add onions and cook until they begin to soften, about 3-5 minutes. Transfer them to the slow cooker. 
  • Add remaining ingredients and stir together. Cover and cook until butternut squash is tender, about 6 to 7 hours on low or 4-5 hours on high. 
  • Using either an immersion blender or blender, puree the soup until smooth. If using a blender, you may need to work in batches. Be very careful when using a blender to puree hot soups. 
  • Check seasonings, add salt if needed. Garnish with sour cream and chives if desired and serve. 


This Slow Cooker Butternut Squash Soup will keep for 3-4 days in the fridge or for 4-6 months in the freezer. To freeze, let cool completely, transfer to air-tight freezer containers or freezer bags and place in freezer.<br /><br />Estimated Nutrition Facts: