Butternut Squash & Carrot Soup is a vegan crockpot soup that comes together quickly for a delicious side dish or main course. It combines squash, apples, carrots, sage, and coconut milk into a creamy, kid-friendly butternut squash soup recipe. 
I used to be intimidated by the butternut squash – but no more! Once I learned how simple it was to peel and dice, I was much more comfortable with this delicious fall food. Keep reading – I’ll show you exactly how to peel and dice butternut squash yourself!
Some of my favorite ways to utilize this fall beauty are in caramelized butternut squash, cooked in the crockpot, or in a delicious pasta dish.
Check out the instructions below, or watch my how-to video to learn just how to make this easy slow cooker butternut squash soup!
How to make Slow Cooker Butternut Squash Carrot Soup
- Using an apple peeler, peel the butternut squash, remove seeds, then dice.
- Place squash, carrots, onion, and apple into the crockpot.
- Add chicken stock, garlic, sage, red pepper flakes, salt, and pepper. Stir.
- Cook on high for 2 hours or low for 3-4 hours.
- Puree with an immersion blender or carefully pour into blender.
- Stir in coconut milk, enjoy!
Start by slicing the ends off of the butternut squash, peel with an apple peeler, scoop out the seeds, then slice into squares. Watch the video to see exactly how to do it.
Pro Tip: You can purchase diced squash at your local Costco or another local grocery store if you’d like to skip the peeling & dicing steps to reduce the total time it takes to create this recipe. 
Add all of the ingredients to the slow cooker – except for the coconut milk.
To save time, I buy a bag of shredded carrots. I usually add them all into the soup just to save on the leftovers, but the butternut squash flavor is stronger with fewer carrots.
Cook on high for 2 hours or low for 3-4 hours.
Using an immersion blender, or your regular blender, carefully puree the butternut squash soup.
Pro Tip: Immersion blenders are a fun kitchen tool that comes in handy when trying to get kids to eat more veggies. You can use it to puree spaghetti sauce, chili, soups etc, blending vegetables into sauces seamlessly.
Check out my favorite immersion blender here.
Lastly, stir in the can of coconut milk. This adds an amazing creaminess to the squash soup and the slight coconut flavor goes really well with the sweetness of butternut squash.
I love the flavor of coconut in soups. If you do too, you have to try my Brussels Sprout Soup that’s made in an instant pot or crockpot. It’s absolutely amazing.
Pro Tip: Not a fan of coconut? Try evaporated milk or 2% milk.
Serve topped with drizzled coconut milk, parmesan cheese, pumpkin seeds or fresh herbs.
What To Serve With Butternut Squash Soup
Butternut squash soup can be enjoyed as a delicious entree or as a tasty side dish. The possibilities are endless when it comes to pairing this creamy soup to create a meal.
I typically pair my butternut carrot squash soup with a different main or side dish each time I make it.
Looking to enjoy your soup as an entree? Pair with:
- Parmesan Crisps
- Tuna Cucumber Tomato Salad
- Baked Brussels sprouts
- Golden Roasted Turmeric Cauliflower
Looking to enjoy your soup as a side dish? Pair with:
Interested in more squash recipes?
- How To Roast Acorn Squash
- How to Make Spaghetti Squash
- Crockpot Butternut Squash
- Mac & Cheese With Butternut Squash
If you enjoyed this recipe, make sure to leave a comment and a star rating below! Then follow me on social media and tag #createkidsclub if you make the recipe. I love seeing what you come up with!
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Butternut Squash & Carrot Soup is a delicious slow cooker butternut squash soup recipe that combines squash, apples, carrots, and coconut milk into a creamy soup the whole family will love.
Ingredients
- 1 whole butternut squash, peeled and diced
- 10 oz. bag of shredded carrots
- 2 cups chicken stock
- 1 medium onion, diced
- 1 medium green apple, peeled and chopped
- 2 tbsp. minced garlic
- 1 tbsp. fresh, or 1/4 tsp. dried sage
- 1 tsp. salt
- 1/4 tsp. pepper
- 1/8 tsp. red pepper flakes
- 1 can coconut milk
Instructions
- Using an apple peeler, peel the butternut squash, remove seeds, then dice.
- Place squash, carrots, onion, and apple into the crockpot.
- Add chicken stock, garlic, sage, red pepper flakes, salt, and pepper. Stir.
- Cook on high for 1-2 hours or low for 3-4 hours.
- Puree with an immersion blender or carefully pour into blender.
- Stir in coconut milk.
- Taste, then add more salt or pepper if needed.
Notes
Love pumpkin? Stir in a can of pumpkin puree, a delicious addition.
This recipe is adapted from Slow Cooker Butternut Squash Soup by Gimme Some Oven.
JULIA ARIAS PEASE says
What does the coconut milk do?
Create Kids Club says
Hi Julia! The coconut milk gives the soup a delicious creamy and just slightly coconut flavor. It is one of my favorite ingredients. If you are not a fan of coconut or there are allergies, you could substitute it in equal amounts with 2% milk or evaporated milk. I would love to hear if you try it!
Mary says
Who knew butternut squash soup was so good?!
★★★★★
Janna says
This was a very bland soup for me. I tried it without adding my own spin and it had very little flavor.
I added some cinnamon and nutmeg to it and it helped alot. Not trying to criticize just trying to help if anyone is looking for more of a fall flavor.
★★★
Paula says
Can I freeze the soup
Jodi Danen, RDN says
Hi Paula! Creamy soups are hard to freeze as they can separate will not look as appetizing as they do fresh. So you freeze it, but the quality will not be the same. My recommendation is to enjoy it fresh and not freeze it. I hope that helps!