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Slow Cooker Butternut Squash Soup healthy crockpot recipe

Slow Cooker Butternut Squash Lentil Soup

  • Author: Happy Healthy Mama
  • Total Time: 3 hours 10 minutes
  • Yield: 8 servings 1x
  • Diet: Vegan


This Slow Cooker Butternut Squash Lentil Soup is easy to prepare, is vegan and gluten-free, and is full of wholesome flavor!


  • 1 large onion, chopped
  • 1 medium/large butternut squash, peeled, seeds removed, and cut into small chunks
  • 1 cup brown lentils
  • 8 cups (64 ounces) low sodium vegetable stock
  • 2 teaspoons minced garlic
  • 1/2 teaspoon ground nutmeg
  • 1 bay leaf
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 cup spinach, chopped


  1. Put all of the ingredients except the spinach into your Crock-Pot slow cooker* and mix well.
  2. Cook on high for 3-4 hours or low for 6-8 hours.
  3. Remove bay leaf and transfer about 50% of the soup, in batches if necessary, to a blender and blend until smooth. Add the blended soup back to the Crock-Pot with the unblended portion and mix together.
  4. Add in the chopped spinach and stir until it is wilted. Taste and add more salt and pepper if needed. Enjoy!


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  • Prep Time: 10 minutes
  • Cook Time: 3 hours
  • Category: soup recipes
  • Method: slow cooker
  • Cuisine: American


  • Serving Size: ~1 cup
  • Calories: 117
  • Sugar: 4 grams
  • Fat: 0.25 grams
  • Carbohydrates: 24 grams
  • Fiber: 8 grams
  • Protein: 6 grams

Keywords: Slow cooker butternut squash lentil soup