Description

This creamy, slow cooker butternut squash soup is a comforting fall recipe that requires minimal prep. With simple ingredients and hands-off cooking, you’ll enjoy a silky, flavorful soup perfect for busy weekdays or cozy weekends.

Ingredients

Scale

4 cups butternut squash, peeled and cubed

1 medium onion, chopped

2 carrots, chopped

1 apple, peeled and chopped

2 garlic cloves, minced

4 cups vegetable broth

1 cup heavy cream or coconut milk

2 tablespoons butter

salt and pepper to taste

1/4 teaspoon nutmeg or cinnamon (optional)

Instructions

1. Peel and cube the butternut squash and chop the onion, carrots, and apple into even pieces

2. Place the squash, onion, carrots, apple, and minced garlic in the slow cooker

3. Pour in the vegetable broth to just cover the vegetables and season with salt, pepper, and nutmeg or cinnamon if using

4. Dot the top with butter pieces and cover with the lid

5. Cook on low for 6 hours or on high for 3 to 4 hours until the squash is fork tender

6. Turn off the slow cooker and use an immersion blender to puree the soup until smooth and creamy

7. Stir in the heavy cream or coconut milk until fully combined and adjust seasoning if needed

8. Ladle the soup into bowls and garnish with a swirl of cream, fresh herbs, or toasted seeds if desired

Prep Time: 15 minutes
Cook Time: 6 hours
Category: soup
Method: slow cooker
Cuisine: american

Nutrition

Serving Size: 1 cup
Calories: 200
Sugar: 6
Sodium: 400
Fat: 12
Saturated Fat: 7
Unsaturated Fat: 4
Trans Fat: 0
Carbohydrates: 20
Fiber: 4
Protein: 3
Cholesterol: 30

Keywords: butternut squash soup, crock pot soup, slow cooker soup, creamy soup, fall recipe, easy soup, comfort food, squash soup