Crockpot Butternut Squash Soup Recipe
This Crockpot Butternut Squash Soup is a creamy, comforting, and easy-to-make recipe perfect for chilly days. Slow-cooked to tender perfection, the natural sweetness of butternut squash is enhanced with aromatic spices, garlic, and a touch of nutmeg, then blended into a smooth, velvety soup finished with a splash of heavy cream and fresh thyme garnish.
- Prep Time: 15 minutes
- Cook Time: 6-7 hours on low or 3-4 hours on high
- Total Time: 6 hours 15 minutes (using low setting)
- Yield: 6 servings 1x
- Category: Soup
- Method: Slow Cooker
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
Main Ingredients
- 1 large butternut squash, peeled, seeded, and cubed (about 3–4 pounds)
- 1 onion, chopped (medium-sized)
- 3 cloves garlic, minced
- 4 cups vegetable broth
Seasonings
- 1 teaspoon ground nutmeg
- Salt and pepper to taste
Finishing Touch
- 1/2 cup heavy cream
- Fresh thyme for garnish
Instructions
- Prepare Ingredients: Peel, seed, and cube the butternut squash. Chop the onion and mince the garlic to have all ingredients ready for cooking.
- Add to Crockpot: Place the cubed butternut squash, chopped onion, and minced garlic into the crockpot. Pour in the vegetable broth and sprinkle the ground nutmeg, salt, and pepper over the top.
- Cook Soup: Set the crockpot to cook on low for 6-7 hours or on high for 3-4 hours until the butternut squash is tender and easily pierced with a fork.
- Blend Soup: Use an immersion blender directly in the crockpot to purée the soup until smooth. Alternatively, transfer soup in batches to a traditional blender and blend until creamy and free of chunks.
- Finish with Cream: Stir in the heavy cream thoroughly to create a rich and creamy texture.
- Serve: Ladle soup into bowls and garnish with fresh thyme leaves for a fragrant and visually appealing finish. Serve hot.
Notes
- For a dairy-free version, substitute heavy cream with coconut milk or cashew cream.
- You can add a pinch of cinnamon or a small piece of ginger for extra warmth and flavor.
- This soup can be stored in the refrigerator for up to 4 days or frozen for up to 3 months.
- Adjust seasoning to taste after blending to ensure balanced flavor.
- If you prefer a thinner consistency, add extra vegetable broth or water when blending.
Nutrition
- Serving Size: 1 cup (about 245g)
- Calories: 160 kcal
- Sugar: 6 g
- Sodium: 480 mg
- Fat: 7 g
- Saturated Fat: 4.5 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 3 g
- Protein: 2 g
- Cholesterol: 20 mg
Keywords: butternut squash soup, crockpot soup, easy fall soup, creamy squash soup, slow cooker recipes, vegetarian soup
