Skip the roasting in this butternut squash soup recipe and let your slow cooker do the work instead. Just load up all the ingredients into the crock pot, set it and forget it for an easy, healthy dinner or packable lunches.

Carolyn Casner
Source:, August 2018


Recipe Summary

10 mins
3 hrs 45 mins


Ingredient Checklist


Instructions Checklist
  • Stir squash, broth, onion, curry powder, garlic powder and salt together in a 5-quart slow cooker. Cover and cook until the vegetables are very tender, 7 hours on Low or 3 1/2 hours on High. Turn off heat and stir in coconut milk and lime juice to taste. Puree with an immersion blender until smooth. Garnish with cilantro.



To make ahead: Refrigerate soup for up to 4 days. Reheat before serving.

Nutrition Facts

153 calories; protein 2.2g; carbohydrates 14.5g; dietary fiber 3.1g; fat 10.8g; saturated fat 9.4g; vitamin a iu 9302.7IU; vitamin c 20.5mg; folate 34mcg; calcium 59.9mg; iron 2.5mg; magnesium 56.8mg; potassium 453.5mg; sodium 424.2mg; thiamin 0.1mg.

Reviews (4)

Read More Reviews
4 Ratings
  • 5 star values: 2
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
I added carrots and 2 tablespoons grated fresh ginger. Delicious soup. Read More
Rating: 5 stars
Lovely delicious cold-weather soup. Few ingredients and so easy to make (I'm an intermediate cook at best). My friend said she would've liked some chunks but I prefer pureed soups so I can't tell I'm ingesting veg!;) Read More
Rating: 4 stars
Tasty soup! Giving four stars instead of five because I found it lacked flavor after cooking. I added approx. 1/2-1tsp of cinnamon, 1/2-1 tsp of turmeric and a pinch of cayenne and that really brought out a lot of flavor. Will make again! Read More
Rating: 4 stars
It’s pretty good. I added nutmeg and cilantro for more flavor. I’ll also use a larger squash to make it creamier. Read More