by Olena

Slow Cooker Butternut Squash Soup

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Olena Osipov
5 from 12 votes

Delicious Slow Cooker Butternut Squash Soup is loaded with quinoa and chicken, and Thai flavours of coconut milk, peanuts, lime and cilantro. It is not your regular butternut squash soup, it’s better!

Looking for more slow cooker soup recipes? Look no further and check out this lentil soup recipe and crockpot chicken noodle soup recipe.

Slow Cooker Butternut Squash Soup

Crockpot Butternut Squash Soup

Butternut squash is a vegetable I feel in love with as an adult. It has great texture, sweet taste and is quite versatile. You can eat it oven baked, sauteed with honey and garlic and of course in a form of butternut squash soup.

This slow cooker butternut squash soup is a perfect, velvety smooth, hearty and healthy. It is super easy to make and is the ultimate comfort food on these cold and crisp fall days. Everyone in my household licks their bowls clean!

This recipe was inspired by sweetness and spices of Thai shrimp squash, and loaded with peanuts and crunchy bell peppers like Thai chicken salad.

bowl of Slow Cooker Butternut Squash Soup

Ingredients for Slow Cooker Butternut Squash Soup

  • Butternut squash
  • Coconut Milk: Make sure to use full fat coconut milk.
  • Quinoa: White, red or tri-colour quinoa works. Make sure you add it cooked to the soup.
  • Chicken: I use chicken breast, but any chicken parts will work.
  • Seasonings: Curry paste, ginger, garlic, salt, lime leaves, maple syrup/honey.
  • Garnish: Red bell peppers, cilantro, peanuts and lime juice.

How to Make Slow Cooker Butternut Squash Soup

There is a full recipe card below.

It doesn’t get much easier than this slow cooker soup!

  • Chop: The only prep work is chopping the squash.
  • Cook quinoa: As per package directions.
  • Throw (almost) everything into the slow cooker: Add squash, coconut milk, water, maple syrup, curry paste, ginger, garlic, salt, lime leaves and chicken.
  • Cook: On Low for 8 hours or on High for 4 hours.
  • Shred: Remove the cooked chicken and shred it.
  • Blend: With an immersion blender, blend the soup until creamy smooth. Then add the chicken and quinoa into the pot.

adding quinoa to Butternut Squash Soup in slow cooker

How to Serve, Store and Reheat

Serve: Garnish with bell peppers, cilantro, peanuts and lime juice. Serve hot with bread of your choice. Yum!

Store: Butternut squash soup can be refrigerated in an airtight container for up to 5 days.

Freeze: This soup freezes well. Fully cook, cool completely and freeze in an airtight container for up to 3 months. Then just thaw on the stovetop covered on low.

Make Ahead: Yes, you can make this soup ahead of time! Just add squash, coconut milk, water, maple syrup, curry paste, ginger, garlic, salt and lime leaves into a covered container. Place in the refrigerator until you are ready to cook (but no more than 48 hours). And then, just follow the cooking instructions starting at Step 1. Voila!

More Favorite Soup Recipes

spoonful of Slow Cooker Butternut Squash Soup

Slow Cooker Butternut Squash Soup

Slow Cooker Butternut Squash Soup

Delicious Slow Cooker Butternut Squash Soup is loaded with quinoa and chicken, and Thai flavours of coconut milk, peanuts, lime and cilantro. It is not your regular butternut squash soup, it's better!
5 from 12 votes
Print Save Rate
Course: Soup and Stew
Cuisine: Thai
Prep Time: 10 minutes
Cook Time: 4 hours
Servings: 6 servings
Calories: 620kcal
Author: Olena Osipov


  • 1 medium butternut squash 8 cups, cubed
  • 14 oz can coconut milk full fat*
  • 2 cups water
  • 2 tbsp maple syrup or honey
  • 1 tbsp red curry paste
  • 1 inch ginger peeled & grated
  • 1 garlic clove crushed
  • 1 1/2 tsp salt
  • 4-5 kaffir lime leaves optional**
  • 1.5 lbs chicken any parts, skin on or off-I used chicken breasts
  • 2 cups quinoa cooked
  • 2 large red bell peppers thinly sliced
  • 1/3 cup peanuts unsalted
  • 1/4 cup cilantro chopped
  • 1/2 lime juice of


  • In a large slow cooker, add squash, coconut milk, water, maple syrup, curry paste, ginger, garlic, salt, lime leaves and chicken. Cover and cook on Low for 8 hours or on High for 4 hours.
  • Remove chicken and shred using two forks. Discard lime leaves. Using immersion blender, blend soup until smooth.
  • Add chicken, quinoa, bell peppers, peanuts, cilantro and lime juice. Stir and serve hot. Alternatively you can serve toppings separately.

Store: Refrigerate in an airtight container for up to 5 days.

    Make Ahead: In a large container or bowl with a lid, add squash, coconut milk, water, maple syrup, curry paste, ginger, garlic, salt and lime leaves. Cover and refrigerate for up to 48 hours, then cook following Step 1 instructions.

      Freeze: Fully cook, cool completely and freeze in an airtight container for up to 3 months. Thaw on a stovetop covered on low.


        • *Do not use light coconut milk - soup will be flat.
        • **I usually get kaffir lime leaves at an Asian store. They are basically Thai bay leaves and can be stored forever tightly sealed in the freezer. You can also get them on Amazon. I would say there is no close replacement for the bright floral and citrus-y aromatic that kaffir lime leaves add to the dish. However, it is OK to omit them. Soup will still taste great!


        Serving: 2cups | Calories: 620kcal | Carbohydrates: 65g | Protein: 24g | Fat: 32g | Saturated Fat: 17g | Cholesterol: 41mg | Sodium: 646mg | Potassium: 1180mg | Fiber: 10g | Sugar: 13g | Vitamin A: 15044IU | Vitamin C: 82mg | Calcium: 122mg | Iron: 6mg
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        olena osipov in the studio

        Hello and welcome to iFOODreal.

        My name is Olena Osipov. I'm a mom to 2 boys, a wife to Alex and we reside on magical Vancouver Island in British Columbia, Canada. This is our healthy family recipes blog. Originally from Ukraine, I grew up on real food. As an adult, I struggled with diets for years because none worked long-term. Now for over 10 years, I cook easy healthy meals for my family. I can help you with “What’s for dinner?” too.

        28 comments on “Slow Cooker Butternut Squash Soup

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        1. 5 stars
          One of the best butternut squash soup recipes I have ever tried! I enjoyed multiple layers of flavours!

        2. 5 stars
          I so wish that sugar wasn’t my craving. I tell you, it’s a drug! I know myself…and if I start eating something sugary I’m done for. So I try to avoid it as best as I can. So instead, I will continue to make your soup recipes because anything that keeps me fuller longer and feeds a crowd is a keeper. Keep them coming!

          1. It’s a drug. I feel like you when I start eating sugar. Dark chocolate. Can’t stop haha.
            Yes, it really really helps just to cook savoury healthy food and not to buy or bake sugary stuff. It’s hard to resist it in your kitchen.

        3. Hi! I’m making this soup for a staff luncheon. We love trying new recipes and I think this will be a big hit. I do have a quick question, am I supposed to add the peppers in raw? Thanks.

          1. Hi Elizabeth. Yes. Peppers and peanuts are more of a final touch garnish. You want them crunchy and fresh. Add before serving at work. 🙂 Please let me know how it goes. We love this soup!

        4. Wondering if this turns out thick enough to serve with rice? My boy is not a fan of soup, but this one looks great and very nutritious. Def wanna try it. Thanks for another great recipe.

          1. Hi Yeni. I think if you add only 1/2 cup water it will be thick enough to serve with rice. Add less salt and no quinoa I guess. You are welcome.:)

        5. 5 stars
          This soup turned out so creamy and simply YUMMY! Even without lime leaves (I’m ordering some, because I plan to make it many more times and I want the full experience!) I love Thai flavors but I had never tried before cooking a Thai inspired dish. The way this turned out has me excited, at the possibility of being able to do so! Also I loved to be able to use my slow cooker, since I dont use it as much as I should/could.

        6. Do you think this would still be good without the chicken, or do you have another vegetarian alternative suggestion to substitute for the chicken?

          1. OH MY GOD, YES! I hope no one made it without coconut milk or was smart enough to add it to the thai soup. OMG. Thank you for catching this, Tracey! Fixed. How did I miss that?! Ugh…

            1. 5 stars
              Hi Olena, I put this in the slow cooker late last night and am finishing it now. My husband and I will have it for dinner tonight and I cannot wait! I printed the recipe a while ago and am so glad I checked back before finishing my work on the soup so I was able to add a coconut milk in time for blending! One question – your ingredients state “2 cups quinoa, cooked” which I took to mean I should measure out 2 cups of dry quinoa, then cook,and add to the soup. Is this the measurement you intended? If not, this time around we will just have an extra hardy soup! Thanks so much for the recipe. DELICIOUS!
              Thanks, Virginia

              1. Hi Virginia. I have no idea how I missed coconut milk so glad you checked and Tracy pointed it out. See, I need you guys to keep an eye on me.
                I meant 2 cups cooked quinoa. So I think I cooked 1 cup dry. But honestly it doesn’t matter how much you use. Just add until you like the consistency and et the rest or freeze. I don’t think I ever threw out quinoa in my life. Merry Christmas!!!

        7. Well…..compared to your temperatures I have no reason to whimper a teeny tiny hint of complaint! Our typical Northern Il temps in the middle of winter average mid 20’s degrees. If it dips into the teens or heaven forbid -O people go nuts and the schools cancel. A mothers delight.. They didn’t do that when my kids were in school and I don’t understand what has changed.

          I don’t have very much extra insulation, or even very much muscle, and am always cold! Doesn’t matter if it is 70, it might as well be -0! For medical reasons, (long story) at 5’2″ I work to keep my weight above 95. I think my thermostat isn’t efficient at that weight with the amount of calories I can intake.

          Anyway Olena, this soup looks wonderful to me! Sup is one thing that I can eat eat quite a lot of it it’s not too fatty. And I do go to bed hungry if it is all puréed and not full of more ‘stick to the ribs’ chunky nutritional ingredients that don’t just slide right through my digestive system!

          Can’t wait to try this! I have a lot of squash in my freezer that I bought in the fall when it was just harvested and so good! I roasted it up and stockpiled for later. It’s a better savings that way! And we just bought a small chest freezer so we do that!

          As always, thank you so much for your creative and wonderful recipes! I am a, I am a REALLY good cook and baker, who has loved it for 50 years. What I am not, is creative. I need a recipe! And you seem to fit in with my husband and my tastes and philosophies perfectly. Plus your youth is sooo refreshing! I love hearing about your family and life too.

          1. I think you are talking F and I’m talking C. 20F is -6C and that is very cold for West Coast. We barely ever get that. All other parts of Canada get really harsh winters except Lower Mainland in British Columbia because of the warm ocean currents.
            I used frozen squash from Costco as well – very convenient. Oh, thank you! I will try to keep you updated without boring too much.:) Enjoy the soup.

        8. Your post made me LOL with regards to the cold temps. I’m in Manitoba and nobody does winter like the prairies. I just bought a new vehicle that came from Montreal, imagine my surprise when there was no block heather in the car- oh to live like that! We are going hiking this weekend, and this soup looks perfect I will throw in the slow cooker before we go on low. Thanks once again Olena!

          1. Hi Melissa. You mean you are going snowshoeing? Just kidding. Prairies winter is OMG cold. I assume Manitoba is worse than Alberta. Me and my GF cancelled hiking last week because it was -2 in the AM. Now it is back to rain and high + so we will be hitting the woods again. However, I would do hiking in a snowy forest in a heartbeat. Fond childhood memories. My mom used to do it with her friends, then have a fire, picnic and a few shots. Hiking Russian style LOL. I remember skiing one time and having a drink on a chairlift with my husband. That is a big Russian custom. They drink anywhere. Man, we barely made it down the hill and since then we don’t practice drinking and skiing. How stupid is that?! Have fun! Hot soup with a kick after a winter activity – THE BEST!

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