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Slow Cooker Butternut Squash Soup (Dairy-Free)

A couple of years ago, I wanted to incorporate more vegetarian and vegan meals into my family’s regular dinner rotation and asked my friend Kelly at The Family Freezer for ideas. Her Spiced Butternut Squash Soup, which is very similar to this recipe, has stayed in our fall repertoire ever since, and I’ve even served it on holidays: For a quick and easy Halloween dinner before Trick-or-Treat and as a Thanksgiving side. 

I always make a couple of bags for the freezer at the beginning of the fall when butternut squash is at its best. Fresh butternut freezes beautifully, and this meal requires no cooking ahead of time (the squash goes into the slow cooker raw, softens up while it cooks, and becomes a silken puree with a quick blend right at the end).

Garnished with coconut milk, seeds and chives or green onions, it’s a gorgeous, colorful celebration of the beginning of harvest season.


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Slow Cooker Butternut Squash Soup (Dairy-Free)

5 from 1 vote
Print Pin Rate
Prep Time: 15 minutes
Cook Time: 4 hours
Total Time: 4 hours 15 minutes
Servings: 6



  • 1 pound butternut squash, peeled, seeds removed and cubed (most markets sell squash pre-cubed, or you can cube one yourself by following this helpful tutorial from Gimme Some Oven)
  • 1 can full-fat coconut milk
  • 1 Vidalia or yellow onion, sliced
  • 2 cloves of garlic, chopped
  • 1 tbsp mild, diced green chiles (you can find these canned at grocery stores; for more heat, choose medium or hot varieties)
  • 1 tbsp yellow curry powder
  • ½ tsp cumin
  • ½ tsp turmeric
  • ½ tsp salt
  • ¼ tsp pepper
  • sprinkle of red pepper flakes

Optional garnish:

  • drizzle of coconut milk
  • pumpkin seeds (pepitas) or butternut squash seeds
  • chopped chives or green onions


  • Place all ingredients into your slow cooker, secure lid and set to low for four hours or until squash is tender enough to mash with a fork.
  • Using an immersion blender, puree soup to desired texture (you can also carefully transfer the soup in batches to a conventional blender and puree that way).
  • Garnish with a drizzle of coconut milk, snipped chives and pumpkin or butternut squash seeds.

To make it a freezer meal:

  • Place all ingredients except for the optional garnishes into a gallon freezer-safe bag, label the bag and freeze for up to three months.
  • When you want to cook the soup, thaw in the refrigerator overnight, then follow steps 1 through 3 above on the day you want to serve it.
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3 thoughts on “Slow Cooker Butternut Squash Soup (Dairy-Free)”

  1. 5 stars
    LOVE THIS! I used this recipe when cooking for a dairy-free friend and it was a hit! My normal recipe is loaded with dairy and this one was just as good. Thank you!!

      1. Hi Jan – I’ve only used coconut milk when I’ve made this recipe, but I think it’d be great with oat milk subbed instead, or rice milk if you can’t have oats (but that’d be my last choice, as it’s more watery than oat). If you try it, will you let me know how it turns out?

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Hey there, I'm Liz!

As a former food editor and everyday home cook, I’ve spent the past 15+ years testing, tasting and saving delicious, Octofree recipes for my family. It’s with lots of love that I share the best of the bunch with you, along with tips and tricks I’ve learned along the way.

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