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Healthy Crock Pot Butternut Squash Soup recipe / Running in a Skirt

Crock Pot Roasted Butternut Squash Soup

Julie Wunder
Prep Time 10 mins
Cook Time 4 hrs
Total Time 4 hrs 10 mins
Course Soup
Cuisine American
Servings 4
Calories 158 kcal


  • 2 ½ cups vegetable stock
  • 1 medium sweet onion, diced
  • 1 carrot, diced
  • 1 large butternut squash, peeled, seeded & cubed (about 6 cups)
  • 1 small green apple, peeled & cubed
  • ¼ teaspoon nutmeg
  • ½ teaspoon cinnamon
  • ¼ teaspoon sage
  • 2 bay leaves
  • ¼ teaspoon salt, or to taste
  • ½ teaspoon pepper, or to toast
  • ¼ cup Greek yogurt, plus additional for garnish
  • garnish: roasted pumpkin seeds


  • Put the stock, onion, carrots, butternut squash, apple, nutmeg, cinnamon, sage, salt, pepper and bay leaves in a large Crock Pot.
  • Allow the soup to cook on high for 3-4 hours or low 6-8 hours until all the vegetables are completely tender.
  • Remove the bay leaves.
  • With an immersion blender, blend the soup well. Alternatively, you can blend the soup in a standard blender in batches.  If it's too thick add more broth.
  • Stir in the Greek yogurt!
  • Serve with a dollop of greek yogurt and pumpkin seeds!


This soup is great with pumpkin seeds on top!


Calories: 158kcalCarbohydrates: 39gProtein: 4gFat: 1gSaturated Fat: 1gCholesterol: 1mgSodium: 763mgPotassium: 874mgFiber: 6gSugar: 15gVitamin A: 22816IUVitamin C: 46mgCalcium: 128mgIron: 2mg
Keyword Crock Pot Butternut Squash Soup
Tried this recipe?Mention @Julie_Wunder or tag #RunninginaSkirt!