Rich, smooth texture paired with classic fall flavors is exactly what you’ll find in this Crockpot Butternut Squash Soup recipe! Slow roasted to perfection and blended into a beautiful soup, this dish will make you feel oh-so-cozy.
Crockpot Butternut Squash Soup
Craving a comforting bowl of hearty soup but don’t know if you can take another heavy recipe? Try something on the healthier side while still hitting the spot with this butternut squash soup made easy right in your slow cooker! Packed with both fruit and veggies, this soup tastes like a dream but will make you feel a little better about all those indulgent holiday meals. Butternut squash and apples are mixed with savory onion and garlic to create a flavor pallet that feels like fall. Add in some cinnamon, nutmeg, and cayenne pepper for spice and this soup is a true experience. Serve as is or add some bacon and pumpkin seeds for crunch. Or just dip a big hunk of crusty bread in to soak up all the fantastic flavors. This squash soup will make you feel at home even if you’re having to eat it in your stuffy breakroom at work.
Check out more veggie based recipes like this colorful Cranberry Pecan Roasted Vegetables side dish or this sweet and spicy Slow Cooker Pumpkin Chili!
How do I cut butternut squash?
It’s way easier than you think even if the hard nature of the squash seems intimidating! First, cut the top and bottom off. Then, stand it upright and peel the skin off using a super sharp knife. Once peeled, slice it in half and scoop out the seeds. Cut into strips then cut into cubes and voila! Easy peasy.
How To Make Crockpot Butternut Squash Soup
- Combine. In a large slow cooker, combine the butternut squash, apples, diced onion, garlic, and vegetable broth. Season with the smoked paprika, sage, cinnamon, nutmeg, cayenne pepper, salt, and pepper. Stir until incorporated.
- Cook. Place the lid on the crockpot and cook on high for 4 hours or low for 6. Once cooked through, the squash should be fork tender.
- Blend. Use an immersion blender if you have one to blend the soup right in the crockpot. If you don’t have an immersion blender, allow the soup to cool slightly before blending in batches using a food processor or regular blender.
- Stir. Once blended, stir in the heavy cream. Continue stirring until combined.
- Serve. Scoop into bowls and garnish with some crumbled bacon, an extra drizzle of heavy cream, a sprinkle of pumpkin seeds, and a bit of fresh thyme. Enjoy!
Storing Crockpot Butternut Squash Soup
Leftover soup can be stored in an airtight container for 4 days. Reheat on the stove or in the microwave until warmed through. You may need to add a splash of vegetable broth if the soup has thickened too much once cooling. Give it a big stir and you’ll be good to go!
Ingredients Notes for Crockpot Butternut Squash Soup
- Butternut Squash – Peeled, seeds scooped out, and cubed into bite sized chunks.
- Apple – Any apple will do. The sweet//tart flavors in the fruit blend wonderfully with the butternut squash without making the soup too sweet. Peel, core, and cut into cubes as well.
- Onion – Use either one small onion or half of a large onion, diced.
- Garlic – The garlic and onion help add some savory elements to the soup.
- Vegetable Broth – Using low sodium broth will help keep the salt content down.
- Seasonings – Smoked paprika, dried sage, cinnamon, nutmeg, cayenne pepper (feel free to add more if you like a spicier soup), salt, and black pepper.
- Heavy Cream – You could opt for coconut milk if you want a lighter, dairy free option. Great if you’re making a vegan version of this soup!
- Optional Garnishes – Cooked and crumbled bacon, pumpkin seeds, and an extra drizzle of heavy cream.
Enjoy!
~Nichole
Crockpot Butternut Squash Soup
Ingredients
- 4 Cups Butternut squash peeled and cubed
- 1 Apple peeled, cored, and cubed
- 1 Small onion diced
- 3 Cloves Garlic minced
- 4 Cups Vegetable broth
- 1 tsp Smoked paprika
- 1 tsp Dried sage
- ½ tsp Ground cinnamon
- ¼ tsp Ground nutmeg
- ⅛ tsp Cayenne pepper or more to taste
- Salt and black pepper to taste
- ½ Cup Heavy cream
- ½ Cup Bacon chopped and cooked for topping
Instructions
- Add the squash, apples, onion, garlic, vegetable broth, smoked paprika, sage, cinnamon, nutmeg, cayenne pepper, salt and black pepper to a slow cooker and stir.
- Cover and cook on high for 4 hours or on low for 6 hours, or until the squash is very tender.
- Blend the soup using an immersion blender or let it cool enough to blend in batches in a blender.
- Stir in the heavy cream.
- Serve topped with bacon, a drizzle of heavy cream, pepitas (pumpkin seeds), thyme and bread if desired.
Notes
This crockpot butternut squash soup can be stored in an airtight container in the fridge for up to 4 days.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
