There's nothing quite like a warm, creamy butternut squash soup to make you feel cozy on a chilly Midwest evening. This slow cooker version is a lifesaver for anyone juggling a busy schedule but still craving a homemade meal. The squash itself is a fall favorite, full of nutrients and natural sweetness that pairs perfectly with savory spices and a touch of cream. Whether you're an experienced cook or a kitchen novice, this recipe will make your home smell amazing and your taste buds dance.
This creamy butternut squash soup pairs wonderfully with a simple side salad dressed with a light vinaigrette. You can also serve it with a slice of crusty artisan bread or a warm, buttery roll for a complete meal. If you're feeling a bit indulgent, a grilled cheese sandwich makes for a fantastic addition, perfect for dipping into the velvety soup.
Advertisement
Slow Cooker Creamy Butternut Squash Soup
Servings: 6
Ingredients
1 large butternut squash, peeled and cubed (about 6 cups)
1 medium onion, chopped
2 cloves garlic, minced
4 cups vegetable broth
1 teaspoon salt
1/2 teaspoon black pepper
1/4 teaspoon ground nutmeg
1/2 teaspoon ground cinnamon
1 cup heavy cream or coconut milk
2 tablespoons olive oil
1 medium onion, chopped
2 cloves garlic, minced
4 cups vegetable broth
1 teaspoon salt
1/2 teaspoon black pepper
1/4 teaspoon ground nutmeg
1/2 teaspoon ground cinnamon
1 cup heavy cream or coconut milk
2 tablespoons olive oil
Directions
1. Place the cubed butternut squash, chopped onion, and minced garlic into the slow cooker.
2. Pour the vegetable broth over the vegetables and season with salt, pepper, nutmeg, and cinnamon.
3. Drizzle the olive oil over the top and give everything a good stir to combine.
4. Set the slow cooker to low and cook for 6-8 hours, or until the squash is very tender.
5. Use an immersion blender to puree the soup until smooth and creamy. If you don't have an immersion blender, carefully transfer the soup in batches to a regular blender.
6. Stir in the heavy cream or coconut milk, and let the soup heat through for an additional 10-15 minutes.
Advertisement
7. Taste and adjust seasoning if needed before serving.
Variations & Tips
For a vegan version, use coconut milk instead of heavy cream. If you like a little heat, add a pinch of cayenne pepper or red pepper flakes. To make this a heartier meal, consider adding in a can of chickpeas or lentils during the last hour of cooking for added protein. You can also garnish with a sprinkle of fresh herbs, like parsley or chives, or a swirl of extra cream or coconut milk for an extra touch of elegance.