Crock-pot Butternut Squash Soup

Short Description

Crock-pot Butternut Squash Soup is a creamy, comforting, and nutritious dish made effortlessly in a slow cooker. This soup is perfect for cozy fall and winter meals, packed with rich flavors and wholesome ingredients.

Why You’ll Love This Recipe

• Simple, hands-off slow cooker method
• Naturally creamy without heavy cream
• Healthy and packed with vitamins
• Great for meal prep and reheats well
• Perfect for cold weather comfort

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Butternut squash (peeled, seeded, and cubed)
• Carrots (chopped)
• Onion (chopped)
• Garlic (minced)
• Vegetable broth (or chicken broth)
• Coconut milk (or heavy cream, optional for extra creaminess)
• Olive oil or butter
• Salt and pepper
• Ground cinnamon
• Nutmeg (optional, for depth of flavor)
• Fresh herbs (such as thyme or parsley, for garnish)

Directions

1. Add the cubed butternut squash, carrots, onion, and garlic to the slow cooker.
2. Pour in the vegetable broth and season with salt, pepper, cinnamon, and nutmeg.
3. Cover and cook on low for 6-8 hours or on high for 3-4 hours until the vegetables are tender.
4. Use an immersion blender to puree the soup until smooth. Alternatively, blend in batches using a countertop blender.
5. Stir in the coconut milk or heavy cream if desired, adjusting seasoning as needed.
6. Serve warm, garnished with fresh herbs and an extra drizzle of coconut milk.

Servings and Timing

• Servings: 4-6
• Prep Time: 10 minutes
• Cook Time: 6-8 hours (low) or 3-4 hours (high)
• Total Time: 6 hours 10 minutes (low) or 3 hours 10 minutes (high)

Variations

• Spicy Kick: Add a pinch of cayenne pepper or red pepper flakes.
• Apple Infusion: Mix in chopped apples for a hint of sweetness.
• Ginger Flavor: Stir in fresh or ground ginger for a warming touch.
• Roasted Squash: Roast the squash before adding for a richer, caramelized flavor.
• Protein Boost: Add cooked lentils or chickpeas for extra protein.

Storage/Reheating

• Storage: Store in an airtight container in the refrigerator for up to 4 days.
• Freezing: Freeze in portion-sized containers for up to 3 months. Thaw in the refrigerator before reheating.
• Reheating: Warm on the stovetop over medium heat or in the microwave until heated through. Add a splash of broth if needed.

FAQs

Can I make this soup vegan?

Yes, use vegetable broth and coconut milk for a completely plant-based version.

Do I need to peel the butternut squash?

Yes, peeling the squash helps achieve a smooth texture in the soup.

Can I use frozen butternut squash?

Absolutely! Frozen squash works well and reduces prep time.

How do I thicken the soup?

The soup is naturally thick, but you can let it simmer longer or add a bit of mashed potatoes.

What can I serve with this soup?

It pairs well with crusty bread, a side salad, or grilled cheese.

Can I use a regular blender instead of an immersion blender?

Yes, but be sure to blend in batches and allow the soup to cool slightly before blending to prevent splattering.

Is this soup gluten-free?

Yes, as long as you use gluten-free vegetable broth.

Can I make this in an Instant Pot?

Yes! Cook on high pressure for 10 minutes, then quick release before blending.

How do I make it extra creamy?

Adding extra coconut milk, heavy cream, or a dollop of Greek yogurt can enhance creaminess.

Can I add protein to this soup?

Yes, you can add cooked chicken, tofu, or beans for extra protein.

Conclusion

Crock-pot Butternut Squash Soup is a warm, comforting dish that is easy to prepare and endlessly versatile. Whether you’re looking for a cozy meal or a nutritious starter, this soup delivers smooth, rich flavors that everyone will enjoy. Try it today for a delicious, hassle-free meal!

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