Cozy Slow Cooker Butternut Squash Soup Recipe for Fall Comfort

Warm memories of autumn afternoons flood my mind whenever butternut squash soup simmers on the kitchen counter.

Crisp winds outside make comfort food feel like a warm embrace.

Delicate spices dance through the kitchen, promising rich and creamy goodness.

Seasonal ingredients blend seamlessly into a velvety concoction that whispers home and healing.

My grandmother’s cooking lessons echo in every ladleful of this nourishing recipe.

Hearty and simple, this soup transforms humble vegetables into a deeply satisfying meal.

cozy up with a bowl and let each spoonful tell a delicious story.

Cozy Reasons to Try Butternut Squash Soup

• Savor a hands-off cooking experience that transforms simple ingredients into a velvety, warming soup with minimal kitchen effort.
• Packed with gentle, sweet notes from butternut squash and apple, this soup delights both kids and adults with its smooth texture and comforting taste.
• Loaded with vitamins and minerals from squash and herbs, this recipe offers a healthy meal that feels like a cozy culinary hug without sacrificing nutrition.
• Easily customize with different herbs, swap dairy for coconut milk, or add toppings like crispy bacon or pumpkin seeds to match your dietary preferences and mood.

Ingredients That Make Butternut Squash Soup Soothing

• Butternut Squash: Sweet and creamy vegetable that forms the base of the soup.
• Broth: Liquid that helps cook and flavor the vegetables.
• Apple: Adds subtle sweetness and depth to the soup.

• Onions, Garlic: Provide foundational flavor and aroma.
• Herbs: Enhance the overall taste profile of the soup.

• Cream, Coconut Milk: Adds richness and smooth texture.
• Seasonings: Salt and pepper to balance and enhance flavors.

How to Prepare Butternut Squash Soup in the Slow Cooker

Step 1: Prepare Ingredients

Gather your butternut squash, peel away the tough skin, and chop into roughly chunky pieces.

Slice onions into thin rings.

Mince fresh garlic cloves.

Core and dice apples into small cubes.

Select your favorite herbs like thyme or rosemary.

Step 2: Build Soup Foundation

Place sliced onions and minced garlic at the bottom of your slow cooker.

Arrange butternut squash cubes and apple pieces on top.

Sprinkle fresh herbs across the vegetables.

Step 3: Add Liquid Base

Pour vegetable or chicken broth into the slow cooker, ensuring vegetables are completely covered.

The liquid will help create a rich, smooth texture during cooking.

Step 4: Slow Cook to Perfection

Cover slow cooker and set temperature to low for 6-8 hours or high for 3-4 hours.

The extended cooking time allows flavors to develop and vegetables to become tender.

Step 5: Create Silky Texture

Use an immersion blender directly in the slow cooker for easy blending.

Alternatively, carefully transfer hot soup to a standard blender, working in batches to achieve a smooth consistency.

Step 6: Final Flavor Enhancements

Stir in heavy cream or coconut milk for added richness.

Season with salt, pepper, and any additional herbs to taste.

The cream will provide a luxurious, velvety finish.

Step 7: Serve and Enjoy

Ladle the warm soup into bowls.

Garnish with a drizzle of cream, chopped herbs, or toasted pumpkin seeds for extra texture and visual appeal.

Tips for Creamy and Flavorful Squash Soup

• Choose a ripe, firm butternut squash without soft spots or blemishes for the best flavor and texture.
• Fresh thyme or sage can elevate the soup's taste, adding depth and warmth to the overall profile.
• When using a standing blender, remove the center lid cap and cover with a towel to allow steam to escape and prevent pressure buildup.
• Swap heavy cream with full-fat coconut milk for a vegan version that maintains a creamy consistency.
• If you prefer a thinner soup, gradually add more broth during blending until you reach your desired consistency.

How to Store and Gently Reheat Squash Soup

• Store leftover soup in an airtight container for up to 4 days. Cool completely before sealing to prevent bacterial growth.
• Pour cooled soup into freezer-safe containers or bags, leaving space for expansion. Freeze for up to 3 months. Label with date for easy tracking.
• Transfer desired portion to a microwave-safe bowl. Heat in 30-second intervals, stirring between each to ensure even warming. Stop when soup reaches steaming temperature.
• Pour soup into a saucepan. Warm over medium-low heat, stirring occasionally. Add a splash of broth or water if soup seems too thick. Heat until thoroughly hot and serve immediately.

Side Pairings That Work with Butternut Squash Soup

• Pair with Crusty Bread: Grab a warm, rustic sourdough or whole grain bread to dip into the creamy soup, adding delightful texture and soaking up the rich flavors.
• Complement with Crisp White Wine: Select a buttery chardonnay or a light pinot grigio that balances the soup's warmth and enhances its subtle sweetness without overpowering.
• Match with Toasted Pumpkin Seeds: Sprinkle crunchy, roasted pumpkin seeds on top for a nutty contrast and extra protein, bringing a delightful textural element to each spoonful.
• Serve with Herb-Infused Goat Cheese: Crumble tangy goat cheese blended with fresh thyme or rosemary over the soup, creating a creamy and aromatic garnish that elevates the entire dish.

Ideas to Vary Butternut Squash Soup Next Time

• Vegan Butternut Bliss: Replace cream with full-fat coconut milk and use vegetable broth for a plant-based version that's creamy and satisfying.
• Spicy Southwest Spin: Add diced green chilies, cumin, and chili powder during cooking. Garnish with cilantro and a sprinkle of smoked paprika for extra warmth.
• Protein-Packed Power Soup: Stir in cooked white beans or shredded rotisserie chicken after blending to boost protein content and make the soup more filling.
• Keto-Friendly Comfort: Skip the apple, use bone broth instead of regular broth, and add a splash of heavy cream for a low-carb, high-fat version that fits ketogenic dietary needs.

FAQs

• Is butternut squash hard to prepare?

Not at all! Simply use a sharp knife to cut off the ends, then peel the skin with a vegetable peeler. Cut in half, scoop out seeds, and cube into roughly equal pieces.

• Can I use a different type of squash?

Absolutely! Acorn squash or pumpkin work great as alternatives. Each will bring a slightly different flavor but maintain a similar creamy texture.

• Do I need special equipment to make this soup?

No special tools required. An immersion blender is convenient, but a regular blender works perfectly fine. Just blend in small batches and be careful with hot liquid.

• How can I make this soup more filling?

Try adding cooked shredded chicken, crispy bacon bits, or toasted pumpkin seeds on top. These protein-rich additions will transform the soup into a more substantial meal.

Cozy Slow Cooker Butternut Squash Soup Recipe

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4.6 from 24 reviews

• Total Time: 8 hours 15 minutes
• Yield: 6 1x

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Description

Hearty butternut squash soup brings comfort from first spoonful, promising warmth and rich seasonal flavors. Creamy textures and subtle spices invite you to savor autumn’s most delightful comfort in a bowl.

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Ingredients

Scale 1x2x3x

Main Ingredients:

• 1 large butternut squash (about 3 pounds or 1.36 kilograms, peeled, seeded, and cubed)
• 4 cups (0.95 liters) vegetable or chicken broth
• 1 medium onion (diced)
• 1 Granny Smith apple (peeled and chopped)
• 2 cloves garlic (minced)

Herbs and Spices:

• 1 teaspoon dried sage
• 1 teaspoon dried thyme
• 0.25 teaspoon ground nutmeg
• Salt and pepper to taste

Additional Ingredients:

• 0.5 cup (120 milliliters) heavy cream or coconut milk
• 2 tablespoons maple syrup (optional, for added sweetness)

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Instructions

1. Carefully peel and dice the butternut squash into roughly 1-inch chunks, ensuring relatively uniform size for even cooking.
2. Place finely chopped onions and minced garlic at the base of the slow cooker, creating an aromatic foundation.
3. Nestle the squash cubes, chopped apple, and fragrant herbs on top of the onion layer, creating a colorful vegetable medley.
4. Gently pour vegetable or chicken broth until the vegetables are completely submerged, ensuring maximum flavor infusion.
5. Cover and set slow cooker to low temperature for 6-8 hours or high temperature for 3-4 hours, allowing ingredients to tenderize and meld together.
6. Once vegetables are exceptionally soft, use an immersion blender directly in the slow cooker to puree until completely smooth and creamy.
7. For alternative blending, carefully transfer hot mixture to a standard blender in small batches, ensuring lid is slightly vented to prevent pressure buildup.
8. Stir in cream or coconut milk for luxurious richness, then season with salt, pepper, and additional herbs to elevate the soup’s depth of flavor.
9. Taste and adjust seasoning, ensuring a perfectly balanced and velvety soup that warms from the first spoonful.

Notes

• Customize the soup’s consistency by adjusting the amount of broth, adding more for a thinner soup or less for a heartier texture.
• Enhance nutrition by roasting squash and vegetables before adding to the slow cooker, which deepens the flavor and caramelizes natural sugars.
• Make it vegan-friendly by using coconut milk instead of cream and vegetable broth, ensuring a creamy, dairy-free alternative that doesn’t compromise on richness.
• Boost protein content by stirring in cooked quinoa or white beans after blending, transforming the soup into a more substantial meal.

• Prep Time: 15 minutes
• Cook Time: 8 hours (low) or 4 hours (high)
• Category: Lunch, Dinner, Appetizer
• Method: Slow Cooking
• Cuisine: American

Nutrition

• Serving Size: 6
• Calories: 190
• Sugar: 6 g
• Sodium: 400 mg
• Fat: 8 g
• Saturated Fat: 4 g
• Unsaturated Fat: 4 g
• Trans Fat: 0 g
• Carbohydrates: 28 g
• Fiber: 5 g
• Protein: 3 g
• Cholesterol: 20 mg