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Ladle of creamy butternut squash soup in slow cooker.
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Butternut Squash Soup Recipe

5 from 1 vote

Prep Time 20 minutes
Cook Time 8 hours
Total Time 8 hours 20 minutes
Cost: $13.44 per recipe / $2.24 per serving



  • 2 tablespoons avocado oil ($0.38)
  • 4 cups yellow onion thinly sliced ($2.40)
  • 40 ounces butternut squash chopped ($8.48)
  • 1 cup water
  • 1 cup apple cider unfiltered ($0.47)
  • 2 gala apples cored and peeled ($1.38)
  • 1 tablespoon curry powder ($0.30)
  • ½ teaspoon sea salt ($0.02)
  • ½ teaspoon black pepper ($0.02)


  • Add the oil, sliced onions, curry powder, salt and pepper to the bottom of a 6qt slow cooker and mix to combine.
  • Add the butternut squash, apples, water and apple cider on top and don’t stir. This will make the onions on the bottom caramelize during cooking.
  • Cook on low for 8 hours.
  • Using an immersion blender, blend until completely smooth. Season with salt and pepper to taste with a piece of crusty bread and enjoy while warm.

Freezing Instructions

  • Uncooked: In the following order, place the ingredients in a freezer-safe gallon-sized ziplock bag: salt, black pepper, curry powder, gala apples, butternut squash, yellow onion, and oil. If desired, you can also add 1 cup of apple cider or add when ready to cook. Seal tightly, removing as much excess air as possible, then freeze for up to 3 months. When ready to cook, dump ingredients, frozen, into crockpot and cook as usual.
  • Cooked: Leftover butternut squash soup freezes extremely well in single portion sizes. I like to do this using 1-cup or 2-cup Souper cubes.

Disclaimer: The Nutritional Information provided for this recipe is only an estimate. The accuracy of the facts listed is not and cannot be guaranteed.

Course Main Course
Cuisine American

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5 from 1 vote
Butternut squash soup garnished with cream, pumpkin seeds, and herbs.
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