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!

A healthy vegetarian and vegan soup made in the crock pot. This Slow Cooker Butternut Squash and Sweet Potato Soup is an easy make ahead dinner idea!

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!

A healthy vegetarian and vegan soup made in the crock pot. This Slow Cooker Butternut Squash and Sweet Potato Soup is an easy make ahead dinner idea!

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.

I have a few other favorite slow cooker soup recipes: Slow Cooker Broccoli, Cheddar and White Bean Soup, Slow Cooker Wild Rice Vegetable Soup and Easy Slow Cooker Chicken Taco Soup (no chopping!). Let me know if you try them! I’d love it if you tag me on Instagram @kristines_kitchen. 🙂

A healthy vegetarian and vegan soup made in the crock pot. This Slow Cooker Butternut Squash and Sweet Potato Soup is an easy make ahead dinner idea!

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

  • 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!

A healthy vegetarian and vegan soup made in the crock pot. This Slow Cooker Butternut Squash and Sweet Potato Soup is an easy make ahead dinner idea!

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!

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
  • pinch of nutmeg
  • ¼ teaspoon salt
  • black pepper, to taste
  • 4 cups low sodium vegetable broth**

Directions:

  1. Combine all ingredients in a 5 quart (or larger) slow cooker. (I use this slow cooker and love it!)
  2. Cook on low for 6-8 hours or high for 3-4 hours.
  3. 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.

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

**Chicken broth may be substituted for a non-vegetarian soup.

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