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Slow Cooker Butternut Squash Soup (Dairy-Free)

5 from 1 vote
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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.