Slow Cooker Carrot Butternut Soup

Slow Cooker Carrot Butternut Soup

Roast up a tray of delicious winter veggies and sit back as your slow cooker turns them into the most silky carrot butternut soup!

Course Soup
Cuisine American
Keyword Carrot Butternut Soup
Cook Time 6 hours
Total Time 6 hours
Servings 4 servings
Calories 107 kcal
Author Jenn Laughlin - Peas and Crayons


  • 1 lb butternut squash (peeled and cubed)
  • 6-8 large carrots (peeled and chopped)
  • 1/4 cup chopped yellow onion
  • 2 cups vegetable broth
  • 1/8 tsp paprika or to taste
  • 1/8 tsp salt
  • 1 cup plain unsweetened almond milk


  • 2-3 slices cooked bacon (chopped or crumbled)
  • 2-4 TBSP pepitas
  • 1 TBSP sesame seeds
  • a dash of ground cinnamon


  1. For maximum flavor, lightly drizzle veggies with your favorite healthy oil and roast for 30-40 minutes. This can be done in advance as part of the previous night's dinner (roasted veggies make an awesomely easy side dish!) and you can squirrel away enough leftovers for this soup. If you're jonesin' for a bowl and don't want to roast the veggies you absolutely can skip it and amp up the flavor with your choice of seasoning and mix-ins.
  2. Set your slow cooker (any size will work!) to either LOW or HIGH setting and add squash, carrots, onion, veggie broth, salt, and paprika.
  3. Cover and cook on LOW for 6-8 hours or on HIGH for 3-4 hours.
  4. Once the veggies are fabulously tender, turn off the crock-pot and add your almond milk, or your favorite dairy or dairy-free equivalent.
  5. Blend using an immersion blender (my most favorite space-saving appliance ever!) and you're good to go!
  6. Alternatively soup can be poured into a blender or food processor and blended in batches. Be sure to leave some space at the top because liquid expands when it's hot.
  7. Ladle soup into bowls and add all your favorite toppings!
  8. Enjoy!

Recipe Notes

I kept this soup simple so you can customize it any way you'd like! Have a bowl straight up one time, spike it with a hearty dose of sriracha the next, and then whip out the coconut milk and your favorite curry spice blend for an entirely new flavor profile altogether. Butternut squash and carrots have this silky, buttery, sweet-yet-savory profile that's so easy to compliment!

Recipe yields about 4 cups of soup, perfect for 4 cups of soup or 2 large bowls. Nutrition facts below are an estimate provided by an online nutrition calculator; adjust as needed.

Nutrition Facts
Slow Cooker Carrot Butternut Soup
Amount Per Serving
Calories 107 Calories from Fat 9
% Daily Value*
Total Fat 1g 2%
Sodium 692mg 29%
Potassium 706mg 20%
Dietary Fiber 5g 20%
Protein 2g 4%
Vitamin A 552.5%
Vitamin C 36.3%
Calcium 16%
Iron 5.9%
* Percent Daily Values are based on a 2000 calorie diet.