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Butternut Squash Soup

  • Prep Time: 15 minutes
  • Cook Time: 6 - 8 hours (low) or 3 - 4 hours (high)
  • Servings: 6 - 8
  • Course: Soups & Salads

A simple soup that’s velvety smooth and full of flavor.

Reynolds Kitchens® Tips

Reynolds Kitchens tip

Use a Reynolds Kitchens® Slow Cooker liner for fast and easy clean up every time.


  • 1 medium butternut squash (about 1 pound), peeled and cubed
  • 1 medium onion, diced
  • 1/2 pound carrots, peeled and cut into chunks
  • 1 Granny Smith apple, peeled and sliced
  • 3 cups vegetable broth 
  • 1 bay leaf
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 1/4 teaspoon dried ground sage
  • 1 (13.5 ounce) can coconut milk
  • Salt and pepper to taste
  • Reynolds Kitchens® Slow Cooker Liners


Step 1

Line a 5-to 6-quart slow cooker with a Reynolds Kitchens® Slow Cooker Liner. Open slow cooker liner and place it inside a slow cooker bowl. Fit liner snugly against the bottom and sides of bowl; pull top of liner over rim of bowl.

Step 2

Cover and cook for about 6-8 hours on low, or 3-4 hours on high, or until the squash is completely tender and mashes easily with a fork.

Step 3

Remove bay leaf and discard. Carefully remove lid to allow steam to escape. Transfer contents from slow cooker liner to a blender using a wooden or plastic utensil. Blend until smooth.

Step 4

When smooth, pour contents back into the slow cooker liner and add in salt, pepper, sage and coconut milk. Stir with a wooden or plastic utensil. Taste and then add more salt and pepper as needed.

Step 5

Serve directly from slow cooker liner using a wooden or plastic utensil. Enjoy with croutons or crusty bread.

Step 6

Cool slow cooker completely; remove empty liner and toss. Do not lift or transport liner with food inside.

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