Butternut Squash Soup

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Crockpot Butternut Squash Soup Recipe


2 Cups of Vegetable Broth
1/2 tsp Salt
1/2 tsp White Pepper
1/4 tsp Thyme
1/8 tsp Red Pepper Flakes
Pinch of Nutmeg
1 Medium Butternut Squash (3-4 lbs)
1 Granny Smith Apple
1 Large Carrot
1 Medium White Onion
4 Garlic Cloves
3/4 Cup Coconut Milk
2 TBSP Molasses
Salt and Pepper to taste


Cut up Butternut Squash, Apple, Carrot and Onion into bite size pieces and set aside. Finley chop Garlic Cloves and set aside. Set Crockpot on high and add Vegetable Broth, Salt, White Pepper, Thyme, Red Pepper Flakes and Nutmeg and stir to combine. Next add cut up Butternut Squash, Apple, Carrot, Onion  and Garlic Cloves and mix well. Cover and cook for 3 to 4 hours until Squash and Apples are tender.  Puree Soup and add Coconut Milk mixing well to combine. Next add Molasses and mix well. If needed add more Salt and Pepper to taste and enjoy.


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  • Yum! Butternut squash soup is my fave. This sounds like it’s deliciously spiced, can’t wait to give it a try!

  • I love Butternut Squash soup and trying new recipes. Yours has come at a perfect time and I cannot wait to try it!

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