Description
This slow cooker butternut squash soup is velvety smooth, naturally sweet, and loaded with warm spices. Just toss everything in the Crock-Pot, let it simmer, then blend for a rich and satisfying soup. Serve with crusty bread for the perfect fall meal!
Ingredients
Scale
- 1 medium butternut squash (about 3 lbs, peeled, seeded, and cubed)
- 1 small onion, chopped
- 2 cloves garlic, minced
- 1 medium carrot, chopped (adds extra sweetness)
- 1 medium apple, peeled and chopped (optional, adds depth of flavor)
- 4 cups low-sodium vegetable broth
- 1 tsp salt (adjust to taste)
- 1/2 tsp black pepper
- 1/2 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/4 tsp smoked paprika (optional, for depth)
- 1 tbsp maple syrup or honey (optional, enhances sweetness)
- 1/2 cup coconut milk or heavy cream (for a creamy finish)
- Pumpkin seeds & fresh thyme (for garnish)
Instructions
Load the Crock-Pot:
- Add butternut squash, onion, garlic, carrot, apple, broth, salt, pepper, cinnamon, nutmeg, and paprika to the slow cooker.
2. Slow Cook Until Tender:
- Cook on LOW for 6-8 hours or HIGH for 3-4 hours, until squash is very soft.
3. Blend Until Smooth:
- Use an immersion blender to puree the soup directly in the Crock-Pot.
- (Or transfer to a blender, blend in batches, then return to the slow cooker.)
4. Add Creaminess & Serve:
- Stir in coconut milk or heavy cream, then taste and adjust seasoning.
- Garnish with pumpkin seeds, thyme, or a drizzle of extra coconut milk.