Crock Pot Butternut Squash Soup Recipe
Introduction
This cozy butternut squash soup is perfect for a comforting meal any day of the week. Slow-cooked to bring out the natural sweetness of the squash and apple, it’s creamy, flavorful, and easy to prepare in your crock pot.
Ingredients
- 1 butternut squash, peeled, seeded, and diced
- 1 medium onion, diced
- 2 carrots, peeled and diced (or 2-3 cups baby carrots)
- 1 Granny Smith apple, peeled, cored, and diced
- 3 garlic cloves, minced
- 1 bay leaf
- 2 cups chicken or vegetable stock
- 1/2 tsp salt (more to taste)
- 1/4 tsp black pepper (more to taste)
- Dash of cinnamon
- Dash of nutmeg
- Dash of cayenne pepper (more for garnish if desired)
- 1/2 cup heavy cream (or coconut milk to make it vegan)
- Green onions for garnish
Instructions
- Step 1: Place all ingredients except the heavy cream in the slow cooker and stir to combine.
- Step 2: Cover and cook on low for 7-8 hours, or until the vegetables are soft.
- Step 3: Stir in the heavy cream.
- Step 4: Use an immersion blender to puree the soup to your desired thickness.
- Step 5: Season with additional salt and pepper to taste, then top with chopped green onions and a sprinkle of cayenne pepper if you like a bit of heat.
Tips & Variations
- For a vegan version, substitute heavy cream with coconut milk and use vegetable stock.
- Add a splash of maple syrup or honey for extra sweetness if desired.
- Roast the butternut squash beforehand for a deeper, caramelized flavor.
- Garnish with toasted pumpkin seeds for added texture and nutty flavor.
Storage
Store leftover soup in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove or in the microwave, stirring occasionally. The soup may thicken when chilled; add a splash of stock or water when reheating to reach your preferred consistency.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use frozen butternut squash for this recipe?
Yes, you can use frozen butternut squash. Just adjust the cooking time slightly if needed, and ensure the vegetables are fully softened before blending.
How do I make the soup spicier?
Add more cayenne pepper during cooking or as a garnish. You can also include a pinch of chili flakes or a small diced jalapeño in the slow cooker for extra heat.
Print
Crock Pot Butternut Squash Soup Recipe
- Total Time: 7 hours 45 minutes
- Yield: 6 servings 1x
- Diet: Vegetarian
Description
This comforting and creamy butternut squash soup is slow-cooked to perfection in a crock pot, blending tender vegetables and warm spices for a satisfying meal. With the option to use heavy cream or coconut milk, it caters to both traditional and vegan preferences, garnished with fresh green onions for a flavorful finish.
Ingredients
Main Ingredients
- 1 butternut squash, peeled, seeded, and diced
- 1 medium onion, diced
- 2 carrots, peeled and diced (or 2–3 cups baby carrots)
- 1 Granny Smith apple, peeled, cored, and diced
- 3 garlic cloves, minced
- 1 bay leaf
- 2 cups chicken or vegetable stock
- 1/2 tsp salt (more to taste)
- 1/4 tsp black pepper (more to taste)
- Dash of cinnamon
- Dash of nutmeg
- Dash of cayenne pepper (more for garnish if desired)
- 1/2 cup heavy cream (or coconut milk to make it vegan)
- Green onions for garnish
Instructions
- Combine Ingredients: Place all the ingredients except the heavy cream in the slow cooker and stir thoroughly to mix all flavors evenly.
- Slow Cook: Cover the slow cooker and cook on low heat for 7 to 8 hours until the vegetables are tender and soft.
- Add Cream: Stir in the heavy cream (or coconut milk for a vegan option) to add creaminess to the soup base.
- Puree Soup: Use an immersion blender directly in the slow cooker to puree the soup until it reaches your desired smoothness and thickness.
- Season and Garnish: Adjust salt and pepper to taste and garnish with chopped green onions and an extra sprinkle of cayenne pepper if desired before serving.
Notes
- For a vegan version, replace heavy cream with coconut milk and use vegetable stock.
- To enhance flavor, consider roasting the butternut squash beforehand for a deeper taste.
- For a smoother texture, blend the soup in batches in a countertop blender if you do not have an immersion blender.
- Adjust the level of cayenne pepper to control the spiciness of the soup.
- This soup can be stored in the refrigerator for up to 4 days or frozen for up to 2 months.
- Prep Time: 15 minutes
- Cook Time: 7 hours 30 minutes
- Category: Soup
- Method: Slow Cooking
- Cuisine: American
Keywords: butternut squash soup, crock pot soup, slow cooker recipes, vegetarian soup, creamy squash soup, fall recipes
