Make this comforting, savory butternut squash soup easily in your slow cooker. This set it and forget it soup delivers classic fall flavor with minimal effort.
Author:cookingbycarla
Prep Time:20 min
Cook Time:6 hours
Total Time:6 hours 20 min
Yield:6 servings 1x
Category:Dinner
Method:Slow Cooking
Cuisine:American
Diet:Vegetarian
Ingredients
Scale
1 large butternut squash (about 3 lbs), peeled, seeded, and cubed
1/4 cup heavy cream (optional, omit for dairy-free)
Instructions
In a large skillet, heat the olive oil over medium heat. Add the chopped onion and cook until softened, about 5 minutes. Add the minced garlic and cook for 1 minute more until fragrant.
Transfer the cooked onion and garlic mixture to your slow cooker.
Add the cubed butternut squash, chicken or vegetable broth, water, dried thyme, dried sage, salt, and pepper to the slow cooker.
Stir all ingredients together until combined.
Cover the slow cooker and cook on LOW for 6 to 8 hours or on HIGH for 3 to 4 hours, until the squash is very tender.
Carefully transfer the soup mixture in batches to a blender, or use an immersion blender directly in the slow cooker. Blend until completely smooth.
Return the pureed soup to the slow cooker (if you used a countertop blender). Stir in the heavy cream, if using.
Taste and adjust salt and pepper as needed. Serve hot.
Notes
For a thicker soup, reduce the amount of broth by 1/2 cup.
If you prefer a vegan butternut squash slow cooker recipe, substitute the chicken broth with vegetable broth and omit the heavy cream.
Garnish individual bowls with fresh sage leaves or a drizzle of pumpkin seed oil for extra flavor.
This recipe freezes well for make ahead slow cooker soup portions.