Slow Cooker Butternut Squash and Sweet Potato Soup

A healthy vegetarian and vegan soup made in the crock pot. This Slow Cooker Butternut Squash and Sweet Potato Soup can be prepped the night before to save even more time the next day!

Also try my Instant Pot Butternut Squash Soup and Roasted Butternut Squash Soup recipes.

You love butternut squash, right? And sweet potatoes? Put the two together and you have a creamy, slightly sweet, slightly savory, altogether yummy soup!

This healthy butternut squash sweet potato soup couldn’t be easier to prepare. The hardest part is peeling the butternut squash. I do this by slicing off both ends, and then cutting it in half at the spot right where it changes thickness. Then I stand each piece upright on my cutting board and slice off the peel with a knife. (I find this method easier than using a vegetable peeler.)

Scoop out the seeds, chop it into cubes, and toss it into your slow cooker!

Once you’ve chopped the squash, sweet potato, onion and apple, all that’s left to do is add everything to your slow cooker and turn it on. In all, not counting salt and pepper, you need just 7 ingredients for this healthy, creamy vegan soup. And two of the seven are cinnamon and nutmeg, which don’t really count either because hopefully you already have them in your spice drawer!

I like this recipe because the cook time is forgiving, so you can let it cook all day on low without worry. Or, if you can’t prep the soup until the afternoon, you can cook it on your slow cooker’s high setting for just 3 hours. Either way, you’ll save time during the dinner rush hour by doing most of the work ahead of time.

More easy slow cooker soup recipes:

• Slow Cooker Broccoli Cheese Soup with white beans,
• Slow Cooker Wild Rice Soup
• Crockpot Chicken Noodle Soup
• Slow Cooker Chicken Taco Soup

Tips for making this Slow Cooker Butternut Squash Soup with Sweet Potato:

• You can get the chopping out of the way the night before to save time in the morning or whenever you plan to start the soup cooking in your slow cooker. Just place all of the chopped ingredients in a large container, cover, and keep in your refrigerator overnight.
• This soup is freezer-friendly. I like to freeze individual portions for quick, healthy lunches.
• I’ve made this soup both with and without a chopped apple. The apple adds a little extra sweetness. While I like the soup both ways, I usually prefer a more savory soup so I leave the apple out. It’s up to you!

4.82 from 11 ratings

Slow Cooker Butternut Squash and Sweet Potato Soup

Servings: 6 servings

Prep Time: 15 minutes mins

Cook Time: 3 hours hrs

Total Time: 3 hours hrs 15 minutes mins

Author: Kristine Roseblatt

A healthy vegetarian and vegan soup made in the crock pot. This Slow Cooker Butternut Squash and Sweet Potato Soup can be prepped the night before to save even more time the next day!

Print Recipe Leave a Review Pin Recipe

Cook ModePrevent your screen from going dark

Ingredients

• ▢ 1 medium yellow onion, chopped
• ▢ 1 medium-large butternut squash, peeled, seeded and chopped into 1-inch pieces
• ▢ 2 medium sweet potatoes, about 1 ½ pounds, peeled and chopped into 1-inch pieces
• ▢ 1 apple, cored and cut into 1-inch pieces (apple is optional - see note below*)
• ▢ ½ teaspoon ground cinnamon
• ▢ 1 pinch nutmeg
• ▢ ¼ teaspoon salt
• ▢ black pepper, to taste
• ▢ 4 cups low sodium vegetable broth, or chicken broth

Instructions

 

• Combine all ingredients in a 5 quart (or larger) slow cooker. (I use this slow cooker and love it!)
• Cook on low for 6-8 hours or high for 3-4 hours.
• Puree the soup until smooth, either with an immersion blender or by transferring to a counter-top blender in batches. Taste and add additional salt and pepper as needed.

Notes

*With the apple, this soup has more sweetness to it. I like it both with and without the apple.

Serving: 1.5cups, Calories: 125kcal, Carbohydrates: 31g, Protein: 2g, Sodium: 753mg, Potassium: 645mg, Fiber: 4g, Sugar: 9g, Vitamin A: 19785IU, Vitamin C: 30mg, Calcium: 79mg, Iron: 1.2mg

Nutrition information is an estimate.

Cuisine: American

Course: Soup

Author: Kristine Roseblatt

Tried this recipe?Mention @kristines_kitchen on Instagram or tag #kristineskitchenblog.