Whole30 Squash Soup

by Susie Acheson
Whole30 Squash Soup

It’s time to bundle up, start a fire and make some soul warming soup. This winter version is healthy, tasty, and super easy to make. It’s one of my favorite kind of slow cooker recipes — throw all the raw ingredients in your cooker and walk away.

This soup can be made with Moroccan style spices or savory herbs. Having done it both ways, they’re equally as fantastic. So, pick what speaks to you.

For the Moroccan version, substitute the thyme and rosemary for a tbsp of cumin and 2 tbsp grated fresh ginger. Add 1/4 c lime juice, too.

I chose fresh herbs/savory for this batch. I’m lucky enough to live in the south, where my outdoor herbs keep giving back all year long.


  • 1 large (2 lbs) butternut squash (or acorn squash, or one lb of both), cubed
  • 1 large apple, peeled and chopped
  • 2 carrots, pealed and chopped
  • 1 medium yellow onion, chopped
  • 4 cloves garlic, minced
  • 2 tsp salt (more to taste)
  • 1/2 tsp black pepper
  • 2 heaping tablespoons of chopped herbs — all or any of sage, thyme, rosemary
  • 4 cups stock (veggie, chicken or turkey)
  • Healthy dash of red pepper flakes
  • 1 can coconut milk

Optional toppings

  • Crumbled compliant (ie: no sugar) bacon. We used the turkey variety.
  • Coconut or almond creamer
  • For Moroccan style: Sprinkle of chopped Cilantro
  • For Savory: Sprinkle of chopped parsley and thyme, or sage


Place all ingredients except for coconut milk, lime (if going Moroccan style) and toppings in your crock pot.

Stir to combine and cook on low for 6–8 hours or high for 3–4 hours.

After the long worthy wait, stir in coconut milk (and lime juice, if applicable). Then purée the crockpot contents. You can use a food processor, juicer or blender, or, even easier, blend with an immersion blender directly in the crock pot.

Serve topped with the chef’s choice. We went with parsley or cilantro, bacon, and creamer. Enjoy!

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