Slow Cooker Butternut Squash and Quinoa Chili Soup

See my guide on how to use an Instant Pot.

A healthy vegetarian crockpot recipe.  This Slow Cooker Butternut Squash and Quinoa Chili recipe is an easy meal for lazy, chilly days.

butternut squash, quinoa, tomatoes, broth in a bowl

We are in full on slow cooker season around here. Last week I shared my Slow Cooker Lasagna, today we have a slow cooker soup recipe  I love using my slow cooker and have a whole section dedicated to delicious slow cooker recipes you will love. I also wrote a comprehensive guide to using your slow cooker that can answer all your slow cooker related questions.

Why should you use your slow cooker?  Just throw a few ingredients in to start your dinner in the morning or early afternoon and have it ready when you are. Plus there’s the way that your house smells amazing all day as dinner slowly cooks away.

closeup on bowl of chili soup with butternut squash, white beans, tomatoes and broth

Recipe Notes

For this vegetarian recipe, I took some of the ingredients and flavors of traditional chili as my inspiration, but then totally switched things up. I added bite-size cubes of butternut squash, which become soft and tender as they simmer away. Quinoa adds great texture as well as protein. Extra vegetable broth turns this chili into soup, warming you up even more.

For the beans, when I first made (and photographed) this slow cooker chili soup I used cannellini beans. While it was delicious that first night, the chili needed something more so the second day I added in some black beans. That was it! Perfection. I’ve included both cannellini and black beans in the recipe below.

The recipe is a little spicy, but not overly so. I added 1 ½ teaspoons of medium-hot chili powder to my soup and it was perfect. If you’re using mild chili powder which is most common in the store, I’d recommend adding a full tablespoon.

We enjoyed this as a vegetarian meal, but you could certainly add shredded chicken or cook some chicken breasts along with the rest of the ingredients and then shred the cooked chicken into bite-size pieces before serving. Either way, this Butternut Squash Chili Soup is a warming, light dinner and the leftovers make great lunches. I served this with my favorite whole wheat biscuits.

side view of bowl of thick chili like soup with butternut squash, white beans, tomato and quinoa.

Slow Cooker Butternut Squash and Quinoa Chili Soup

A healthy vegetarian crockpot recipe.  This Slow Cooker Butternut Squash and Quinoa Chili soup recipe is an easy meal for lazy, chilly days.
Course Main Dish, Slow Cooker
Cuisine American
Keyword butternut squash soup, chili soup, quinoa chili, slow cooker vegetarian chili, vegetarian soup
Prep Time20 mins
Cook Time5 hrs
Total Time5 hrs 20 mins
Servings 8 - 1 1/2 cup servings
Calories 200kcal


  • 1 medium yellow onion (chopped)
  • 1 large (about 3 lbs. butternut squash, peeled, seeded, and cut into ½-inch cubes)
  • 1 cup quinoa (rinsed and drained)
  • 15 oz. can cannellini beans (rinsed and drained)
  • 15 oz. can black beans (rinsed and drained)
  • 14.5 oz. can diced tomatoes (undrained)
  • 2 tsp. cumin
  • 1 ½ tsp. medium-hot chili powder ( or 1 tbsp. mild chili powder)
  • ¼ tsp. garlic powder
  • 1/8 tsp. cinnamon
  • 6 cups low sodium vegetable broth (or chicken broth)
  • fresh chopped cilantro (for serving)


  • Place onion, butternut squash, quinoa, cannellini beans, black beans, and diced tomatoes in the bottom of slow cooker. Sprinkle cumin, chili powder, garlic powder, and cinnamon over the top. Stir gently. Pour in broth.
  • Cover and cook in the crockpot on low for 5 hours. Gently stir to make sure everything is well combined. Serve with fresh chopped cilantro.


Serving: 1.5 cups | Calories: 200kcal | Carbohydrates: 38g | Protein: 10g | Fat: 2g | Saturated Fat: 1g | Sodium: 1116mg | Potassium: 440mg | Fiber: 9g | Sugar: 3g | Vitamin A: 725IU | Vitamin C: 7mg | Calcium: 94mg | Iron: 5mg
Nutrition information is an estimate.
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