Butternut Squash & Carrot Soup

  • Author: Jodi Danen, RDN | Create Kids Club
  • Prep Time: 15 minutes
  • Cook Time: 180 minutes
  • Total Time: 195 minutes
  • Yield: 8 people 1x
  • Category: Soup
  • Method: slow cooker
  • Cuisine: American


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.


  • 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


  1. Using an apple peeler, peel the butternut squash, remove seeds, then dice.
  2. Place squash, carrots, onion, and apple into the crockpot.
  3. Add chicken stock, garlic, sage, red pepper flakes, salt, and pepper. Stir.
  4. Cook on high for 1-2 hours or low for 3-4 hours.
  5. Puree with an immersion blender or carefully pour into blender.
  6. Stir in coconut milk.
  7. Taste, then add more salt or pepper if needed.


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.

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