Slow Cooker Butternut Squash Soup
A simple slow-cooker butternut squash soup with sweet potatoes, carrot, onion, garlic, warming spices, and vegetable stock. Cook until very tender, then puree until smooth.
Equipment
- Slow Cooker
- Immersion Blender
- countertop blender (optional)
Ingredients
Ingredients
- ?1 largebutternut squashdiced
- ?2 mediumsweet potatoesdiced or 3 small sweet potatoes
- ?1 carrotdiced
- ?1 mediumyellow oniondiced
- ?1 clovegarlicminced
- ?1 cinnamon stick
- ?1/4 teaspoonground nutmeg
- ?1/4 teaspoonground black pepper
- ?1/2 teaspoonsalt
- ?4 cups 1 litervegetable stocklow sodium (or water)
Instructions
Instructions
- Prepare the vegetables: peel, halve, and scoop the seeds from 1 large butternut squash, then dice it; peel and dice 2 medium sweet potatoes (or 3 small); peel and dice 1 carrot; peel and dice 1 medium yellow onion; mince 1 clove garlic.
- Place all the diced vegetables and the minced garlic into the slow cooker.
- Add the spices: 1 cinnamon stick, 1/4 teaspoon ground nutmeg, 1/4 teaspoon ground black pepper, and 1/2 teaspoon salt. Pour in 4 cups (1 liter) vegetable stock (low sodium) or water. Stir once to distribute the spices.
- Cover the slow cooker and cook until the vegetables are very tender: on HIGH for 3–4 hours or on LOW for 6–7 hours.
- When cooking is finished, remove the lid and discard the cinnamon stick.
- Use an immersion (hand) blender to puree the soup in the slow cooker until smooth. If using a countertop blender, carefully transfer the hot soup in batches to the blender (do not overfill) and blend until smooth, then return blended soup to the slow cooker.
- Taste the soup and adjust seasoning if desired (add more salt or pepper). If needed, warm the soup on LOW for a few minutes before serving.
Notes
Store in the fridge in an airtight container for up to 7 days.
This soup is great for freezing since it’s dairy-free! Freeze it in individual servings, and store for up to 6 months.
If you choose to freeze the soup, then I strongly recommend that you freeze it within 2 hours of cooking covered in an airtight container.
Frozen butternut squash soup can last for 3-4 days after it has been thawed in the fridge. If it has been thawed in the microwave, then it needs to be eaten immediately after thawing.
Serve with crusty bread, sourdough croutons, focaccia or flatbread!
For garnish, use cream (I used coconut cream to keep my soup vegan) to create pretty swirls, and sprinkle with pumpkin seeds.
You can omit the sweet potatoes, but you will have to either use more butternut squash or use less liquid to still get a thick creamy soup.
This soup is great for freezing since it’s dairy-free! Freeze it in individual servings, and store for up to 6 months.
If you choose to freeze the soup, then I strongly recommend that you freeze it within 2 hours of cooking covered in an airtight container.
Frozen butternut squash soup can last for 3-4 days after it has been thawed in the fridge. If it has been thawed in the microwave, then it needs to be eaten immediately after thawing.
Serve with crusty bread, sourdough croutons, focaccia or flatbread!
For garnish, use cream (I used coconut cream to keep my soup vegan) to create pretty swirls, and sprinkle with pumpkin seeds.
You can omit the sweet potatoes, but you will have to either use more butternut squash or use less liquid to still get a thick creamy soup.