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Slow Cooker Butternut Squash Soup

A cozy and creamy butternut squash soup made effortlessly in a slow cooker, perfect for chilly evenings.
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Prep Time 15 minutes
Cook Time 6 hours
Total Time 6 hours 15 minutes
Course Main
Cuisine American
Servings 4 servings
Calories 250 kcal

Equipment

  • Slow Cooker
  • Immersion Blender
  • Cutting Board
  • Knife

Ingredients
  

Vegetables

  • 1 large butternut squash, diced
  • 2 medium sweet potatoes, diced (or 3 small sweet potatoes)
  • 1 carrot, diced
  • 1 medium yellow onion, diced
  • 1 clove garlic, minced

Spices

  • 1 stick cinnamon
  • 0.25 teaspoon ground nutmeg
  • 0.25 teaspoon ground black pepper
  • 0.5 teaspoon salt

Liquid

  • 4 cups vegetable stock low sodium (or water)

Instructions
 

  • Step 1: Prepare the Vegetables. Wash and peel the butternut squash and sweet potatoes. Cut into uniform dice. Rinse and dice the carrot and onion, and mince the garlic.
  • Step 2: Combine Ingredients in the Slow Cooker. Place the diced vegetables and minced garlic in the slow cooker. Add the cinnamon stick, nutmeg, black pepper, and salt. Pour in the vegetable stock and stir gently.
  • Step 3: Slow Cook. Cover and cook on low for 6 to 8 hours or on high for 3 to 4 hours until vegetables are tender.
  • Step 4: Blend the Soup. Remove the cinnamon stick and purée the soup with an immersion blender until smooth. Alternatively, transfer to a regular blender in batches.
  • Step 5: Taste and Adjust. Taste the soup and adjust seasoning with more salt or pepper if needed.
  • Step 6: Serve and Enjoy! Ladle the soup into bowls and garnish as desired. Enjoy hot with crusty bread.

Notes

For added creaminess, swirl in coconut cream or yogurt before serving. Add a pinch of cayenne for heat. Roasting vegetables before slow cooking enhances flavor.
Keyword Easy