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Slow Cooker Butternut Squash Soup Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4 from 38 reviews
  • Author: Kimberly
  • Prep Time: 15 minutes
  • Cook Time: 6 hours
  • Total Time: 6 hours 15 minutes
  • Yield: 6 servings
  • Category: Soup
  • Method: Slow Cooking
  • Cuisine: American
  • Diet: Vegetarian

Description

This Slow Cooker Butternut Squash Soup is a comforting and creamy dish perfect for chilly days. Slow-cooked to tender perfection, the butternut squash blends seamlessly with apple and aromatic herbs, creating a velvety soup enhanced by a touch of cream or coconut milk. Simple to prepare and packed with warming flavors, it’s an ideal make-ahead meal for busy schedules.

Ingredients

Vegetables & Fruit

  • 1 large butternut squash (about 3 lbs, peeled, seeded, and cubed)
  • 1 medium onion (diced)
  • 2 cloves garlic (minced)
  • 1 Granny Smith apple (peeled and chopped)

Liquids & Dairy

  • 4 cups vegetable or chicken broth
  • 1/2 cup heavy cream or coconut milk

Spices & Seasonings

  • 1 tsp dried sage
  • 1 tsp dried thyme
  • 1/4 tsp ground nutmeg
  • Salt and pepper to taste
  • Optional: 2 tbsp maple syrup for added sweetness

Instructions

  1. Prep work: Peel and cube your butternut squash. The cubes don’t need to be perfect since they will be blended later.
  2. Layer up: Place diced onions and minced garlic at the bottom of your slow cooker, then add the cubed squash, chopped apple, and dried herbs (sage and thyme).
  3. Pour in the broth: Add 4 cups of vegetable or chicken broth to the slow cooker, making sure it covers the vegetables.
  4. Set it and forget it: Cook the mixture on low for 6 to 8 hours, or on high for 3 to 4 hours, until the squash is very tender.
  5. Blend: Use an immersion blender to puree the soup directly in the slow cooker for minimal cleanup, or carefully transfer the hot soup in batches to a standing blender and blend until smooth.
  6. Finish it off: Stir in 1/2 cup of heavy cream or coconut milk to add creaminess, and season the soup with salt, pepper, and optional maple syrup to taste.
  7. Final tips: For best texture, blend thoroughly until silky smooth. If using a standing blender, blend in small batches to avoid spills from the hot liquid.

Notes

  • Using coconut milk instead of heavy cream makes this soup dairy-free and adds a subtle coconut flavor.
  • Maple syrup is optional but enhances the natural sweetness of the squash and apple.
  • The soup can be refrigerated for up to 4 days or frozen for up to 3 months.
  • For a spicier twist, add a pinch of cayenne pepper or smoked paprika before blending.
  • Add a garnish of toasted pumpkin seeds or fresh herbs like parsley for added texture and flavor.

Find it online: https://slsrecipes.com/slow-cooker-butternut-squash-soup-recipe/