This Slow Cooker Butternut Squash Soup is super simple to make and is the perfect Fall comfort food!
In life and in cooking, sometimes the best things are the simplest things. This Butternut Squash Soup is seriously one of the most comforting and delicious dishes to eat during the Fall and Winter months. It would also make a great addition to your Thanksgiving dinner menu!
How To Make Butternut Squash Soup
Most butternut squash soup recipes call for heavy cream, but I make mine without it. I do like to garnish it with a little sour cream when serving to add a bit of tang, but that’s optional.
- Chop your butternut squash into 1-inch chunks before adding them to the crockpot.
- Cook the onions until softened, then add them to the crockpot. Add the rest of the ingredients, cover and cook until the squash is tender. This will take between 6-7 hours on high and 4-5 hours on low.
- To puree the soup, use an immersion blender or transfer to a regular blender and process until smooth. You might need to work in batches if using a blender.
My favorite herb to pair with butternut squash is sage. They compliment each so well. Here I’ve used a combination of dried sage and thyme. They add a subtle savory flavor to the soup. I’ve also added a bit of cayenne for a tiny bit of kick. Nothing pronounced, just that heat you can feel in the back of your throat. It helps to balance the sweetness of the butternut squash.
How long will butternut squash soup keep?
This Slow Cooker Butternut Squash Soup will keep for 3-4 days in the fridge or for 4-6 months in the freezer. To freeze, let cool completely, transfer to air-tight freezer containers or freezer bags and place in freezer.
Slow Cooker Butternut Squash Soup
Ingredients
- 1 tbsp Ghee or butter
- 1 medium yellow onion, diced
- 3 cloves of garlic, minced
- 2.5 pound butternut squash, peeled, seeded and cut into 1-inch chunks
- 1/2 tsp dried sage
- 1/2 tsp dried thyme
- 1 tsp fine sea salt, or salt to taste
- 4 cups low-sodium chicken stock (I used Imagine Organic stock)
- 1/8-1/4 tsp ground cayenne (or to heat preference)
Instructions
- Add the butternut squash chunks to the slow cooker.
- Heat a 10.5 inch skillet over medium heat, melt the ghee or butter add onions and cook until they begin to soften, about 3-5 minutes. Transfer them to the slow cooker.
- Add remaining ingredients and stir together. Cover and cook until butternut squash is tender, about 6 to 7 hours on low or 4-5 hours on high.
- Using either an immersion blender or blender, puree the soup until smooth. If using a blender, you may need to work in batches. Be very careful when using a blender to puree hot soups.
- Check seasonings, add salt if needed. Garnish with sour cream and chives if desired and serve.
Yummy, this speaks to my soul. I would eat this entire thing. Can’t wait to try the recipe this week.
Just wanted to let you know I tried this soup last week and it was delicious! I think I am going to make some modifications and try this soup with some of my patients who have swallowing difficulties. Have you ever tried it with sweet potatoes as a substitute? I’m not sure I can get that many butternuts this time of year.
Glad you enjoyed it! I haven’t tried it with sweet potatoes, but that should work just fine. Cook time might be a little different, but not having tested it, I’m not sure of the exact amount.
I’m cooking it. I’m a little nervous since I guessed on the measurements of the spices. And it’s not gonna be done as soon as I need it but it smelling good!