Slow Cooker Butternut Squash Soup
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As the days grow shorter and a chill creeps into the air, there’s something undeniably comforting about a steaming bowl of soup. Among the various soup recipes, Slow Cooker Butternut Squash Soup stands out as a velvety, rich option that tastes like an autumn harvest to me.
Whether you’re a seasoned home cook or just beginning your culinary journey, this easy butternut squash soup recipe is a great addition to your repertoire. Easy enough to make and tasty enough to impress.
The star of the show here is the sweet butternut squash, a vegetable that’s synonymous with the cozy time of year. Its natural sweetness pairs wonderfully with the tartness of apples, making granny smith apples a delightful addition to the ingredient list.
The infusion of warmth from ground cinnamon and the gentle kick from red pepper flakes and ginger create a soothing and exciting flavor profile.
One of the greatest advantages of this slow cooker soup recipe is its simplicity. You don’t need to be a kitchen whiz to assemble this hearty butternut squash soup.
The slow cooker, often called a crockpot, does most of the work for you. The ingredient list includes items commonly found at your local grocery store, so there’s no need to scour specialty shops.
What you need to make Butternut squash soup
You can find everything you need for this soup in just about any grocery store.
- butternut squash, fresh whole, fresh cubes, OR frozen cubes
- apples
- onion
- ginger root
- ground cinnamon
- red pepper flakes
- salt
- black pepper
- minced garlic
- vegetable or chicken broth
- sprigs of thyme
- coconut milk
- a slow cooker or even an instant pot
What kind of Apples?
You can use any apples you like for this soup. Mild apples will only add a hint of flavor and bulk to the soup. And a strongly flavored apple will add more depth of flavor and either sweet or sour like the apple. Either way, the apple’s flavor only builds the soup’s flavor. It will not taste heavily of apple, it’s always just a layer in the soup.
How to Puree Butternut Soup
After the slow-cooker magic has happened and your vegetables are tender and infused with incredible flavor, it’s time to transform your creation into a creamy masterpiece. Some recipes suggest using a regular blender or food processor for this step, but an immersion blender is often the hero here for one simple reason: EASE!
The stick blender eliminates the need to transfer hot soup to another vessel, reducing the risk of spills or burns, which I have been a victim of quite a few times. It’s practically hassle-free.
Two things of note on using an immersion blender.
- Avoid scraping the bottom of the slow cooker when using an immersion blender, as it could cause some minor scratching from the housing around the blade
- Keep the blender blade beneath the surface of the soup and keep it there. If you pull it out above the surface of the soup, you will spray yourself and the entire kitchen with soup.
Let’s change it up!
This soup is already dairy-free, so it’s great for anyone who can’t have dairy. But you can make it vegan using vegetable broth instead of chicken broth. This makes it perfect for vegans and vegetarians.
You can also add different flavors. Try adding curry powder to the soup for an Indian twist. Or use red curry paste for more of a Thai taste, although red curry paste does add some heat.
My favorite Slow Cooker Recipes!!
Even when I work from home, I LOVE a good slow-cooker dinner! My favorite slow cooker recipes include this Crock Pot Chicken Cordon Bleu, Slow Cooker Lemon Honey Chicken Thighs, Chicken and Wild Rice Soup, and of course, this amazing Pepper Steak Recipe!
What to serve with this Butternut Squash SOup?
You can always do a loaf of Quick Dutch Oven Bread or Garlic Knots. Or try a nice big salad like this Antipasto Salad or a Broccoli Salad or an Arugula Salad for a zesty bright surprise of a salad.
Got leftovers?
You’re in luck! This soup actually tastes BETTER the older it gets. The flavors actually actually come into their own once it’s sat for a day or two. So leftovers are a bonus. Well, they always are in my home!
Slow cooker Butternut Squash Soup
Ingredients
- 6 cups butternut squash about 6 cups peeled and cubed
- 2 apples cored and sliced
- 1 red onion chopped
- 1 inch ginger root peeled and sliced
- 1 teaspoon ground cinnamon
- ½ teaspoon red pepper flakes
- ½ teaspoon salt
- ½ teaspoon black pepper
- 4 cloves garlic minced
- 3 cups vegetable broth or chicken broth
- 2 sprigs thyme
- 1 can coconut milk 13 1/2 ounces
Instructions
- Add to diced butternut squash slow cooker along with remaining ingredients except for coconut milk, placing sprigs of thyme on top
- Cover and cook on high for 4 hours, or low for 6 hours
- When done, remove lid, and sprigs of thyme
- Purée soup either by removing and blending in batches in a blender or food processor, or in the slow cooker with an immersion blender
- Stir in coconut milk
- Serve hot
Notes
Nutrition
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