Butternut squash soup is the quiet hero of fall lunches. This slow cooker butternut squash soup simmers cubed squash with onion and garlic in broth, then blends into a velvety bowl with a pinch of cumin and a swirl of cream if you like.
The recipe features roasted butternut squash blended with aromatic spices and creamy ingredients, resulting in a velvety texture that is perfect for chilly days.
Easy Crockpot Butternut Squash Soup Recipe
This butternut squash soup is made by slow cooking the squash with onions, garlic, and spices, then blending until smooth. It takes about 6 hours in the slow cooker and serves 6 people.
Ingredients
- 1 medium butternut squash, peeled, seeded, and cubed
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 4 cups vegetable or chicken broth
- 1 teaspoon ground cumin
- 1/2 teaspoon ground nutmeg
- Salt and pepper to taste
- 1 cup coconut milk or heavy cream
- Chopped fresh parsley for garnish (optional)
Instructions
- Prepare the Ingredients: Peel and cube the butternut squash, chop the onion, and mince the garlic.
- Combine in Slow Cooker: Place the butternut squash, onion, garlic, broth, cumin, nutmeg, salt, and pepper in the slow cooker. Stir to combine.
- Cook: Cover and cook on low for 6 hours or until the squash is tender.
- Blend the Soup: Use an immersion blender to puree the soup until smooth, or transfer it in batches to a blender.
- Add Creaminess: Stir in the coconut milk or heavy cream and heat gently on low until warmed through.
- Serve: Ladle the soup into bowls and garnish with chopped parsley if desired.
Cook and Prep Times
- Prep Time: 15 minutes
- Cook Time: 6 hours
- Total Time: 6 hours 15 minutes
Nutrition Information
- Servings: 6 bowls
- Calories: 180kcal
- Fat: 8g
- Protein: 3g
- Carbohydrates: 25g
I swirl a little cream on top and call it dinner with a grilled cheese. The soup blends smoother the longer it sits, and it freezes well for a later lunch.
