Slow Cooker Butternut Squash Soup
This crock pot butternut squash soup is perfect for busy days when you want a nourishing meal without standing over the stove.
Equipment
- Slow Cooker (Crockpot)
- Chef’s knife
- Cutting board
- Wooden Spoon or Silicone Spatula
- Blender or immersion blender
- Measuring Cups & Spoons
Ingredients
For the Soup:
- 2 pounds butternut squash peeled and cubed
- 1 medium onion chopped
- 2 cloves garlic minced
- 4 cups vegetable or chicken broth
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ½ teaspoon smoked paprika optional, for warmth
- 1 tablespoon olive oil or butter
For Garnish (Optional):
- A drizzle of coconut cream or plain Greek yogurt
- Fresh parsley or chives chopped
- Toasted pumpkin seeds
Instructions
Step 1: Prep the Squash and Veggies
- Peel the butternut squash carefully using a vegetable peeler. Slice it in half, scoop out the seeds, and cut into 1-inch cubes.
- Chop the onion into small pieces and mince the garlic.
- Pro Tip: Try to cut the squash into similar-sized cubes so it cooks evenly—no one likes a mix of mushy and undercooked chunks.
Step 2: Sauté Aromatics (Optional but Recommended)
- Heat 1 tablespoon of olive oil or butter in a skillet over medium heat.
- Add the chopped onion and garlic, cooking until fragrant and slightly golden, about 3–4 minutes.
- Transfer the sautéed onion and garlic to the slow cooker.
- Pro Tip: Sautéing enhances flavor, but if you’re short on time, you can skip this step—the soup will still be delicious.
Step 3: Add Ingredients to the Slow Cooker
- Place the cubed butternut squash into the slow cooker.
- Pour in 4 cups of vegetable or chicken broth.
- Sprinkle in salt, black pepper, cinnamon, nutmeg, and smoked paprika (if using).
- Stir everything gently to combine.
Step 4: Cook the Soup
- Cover the slow cooker with the lid.
- Set to low and cook for 6–7 hours, or high for 3–4 hours, until the squash is tender and easily pierced with a fork.
- Pro Tip: Resist the urge to lift the lid too often—every peek releases heat and can extend cooking time.
Step 5: Blend Until Smooth
- Use an immersion blender directly in the crockpot to puree the soup until silky. Alternatively, carefully transfer the soup in batches to a countertop blender.
- Taste and adjust seasoning if needed—sometimes a little extra salt or pepper makes all the difference.
- Pro Tip: If using a countertop blender, let the soup cool slightly and blend in small batches to avoid splatters.
Step 6: Serve and Garnish
- Ladle the soup into bowls.
- Drizzle with coconut cream or Greek yogurt if you like extra creaminess.
- Sprinkle with chopped parsley, chives, or toasted pumpkin seeds for texture and color.
- Serve hot and enjoy!
Notes
Estimated Nutritional Value (per serving):
- Calories: ~150–180 kcal
- Carbohydrates: ~32g
- Fiber: ~5g
- Sugars: ~6g
- Protein: ~3g
- Fat: ~3–5g
- Sodium: ~500mg