Slow Cooker Butternut Squash Soup

Slow Cooker Butternut Squash Soup – A creamy, rich, velvety soup made in the slow cooker using butternut squash, tart apples and delicious fall flavors! Easy? Absolutely! The flavors are deep and complex. Better than Panera Bread, this is the BEST Crock Pot Butternut Squash Soup you’ve ever tasted and a meal your whole family will love! This post has been updated from October 2016 to improve reader experience.

Crock Pot Butternut Squash Soup – creamy, rich and velvety delicious

Slow Cooker Butternut Squash Soup

Crock Pot Butternut Squash soup is a recipe I originally shared a couple of years ago. I developed this recipe especially for my friend Gina. She asked me if I had a good butternut squash soup recipe. She loves the soup they serve at Panera Bread. So, I got busy and did some taste testing. This recipe has been tasted and perfected over the years and I’m so pleased with the results!

She’s continued to enjoy it over the years and just yesterday posted a picture of her young son literally gobbling up the soup! It warms my heart to know that they still make and love it!

Made in the slow cooker, this meal couldn’t be any easier!

Crock Pot Butternut Squash Soup

Slow Cooker Butternut Squash Soup recipe is creamy, rich, velvety and so smooth! The flavors are deep and complex and even better – it’s made in the slow cooker! Chop up the ingredients, toss them in your slow cooker and eight hours later the soup is done. How easy is that?

Grocery List for Crock Pot Butternut Squash Soup

• fresh butternut squash
• frozen butternut squash or one 14 oz can pumpkin puree
• yellow onion
• granny smith apple
• cream cheese
• honey
• vegetable stock
• spices – yellow curry powder, pumpkin pie spice, salt, pepper, cinnamon, powdered ginger, red pepper flakes, garlic powder
• pumpkin seeds optional

Can you put butternut squash in a slow cooker?

Absolutely! This meal is meant to be made in your slow cooker. The soup slow cooks and the flavors meld together. The result is a creamy luscious soup that is incredibly rich and flavorful.

Though this meal is meant to be made in the slow cooker, it can just as easily be made on your stove top by combining the ingredients, bringing it to a boil and simmering until the butternut squash is tender.

What are good spices to add to butternut squash soup?

• yellow curry powder
• pumpkin pie spice
• cinnamon
• powdered ginger
• red pepper flakes
• garlic powder

How do you make Crock Pot Butternut Squash Soup?

1. Peel the squash, remove the seeds and chop into 1 inch pieces. 
2. Peel the the onion and rough chop. Remove the core from the apple and dice.
3. Dice the brick of cream cheese. 
4. Add the squash (fresh & frozen), onion, apple and cream cheese to the crock pot.
5. Measure and combine all spices and sprinkle into the slow cooker along with the honey, stir well.
6. Pour in the vegetable stock and cover. Set the temperature to low and cook for 8 hours

Use an immersion blender at the end to cream everything together right in the crock pot. No need to dirty another dish! While it is cooling off, toast some pumpkin seeds for garnish. I enjoyed the crunch these gave the soup. No pumpkin seeds? Try some toasted pine nuts – those would be equally delicious!

Slow Cooker Butternut Squash Soup is a celebration of beautiful fall flavors!

Butternut Squash Soup

One of my favorite things is re-purposing leftovers. I’m not a fan of eating the same meal day after day!

How this next meal came about is I had about a cup of leftover soup and it wasn’t enough for both of us. Instead, I used the soup with a few more ingredients to make Butternut Squash Pasta.

Making Butternut Squash Pasta

It was super easy to make and I just sautéed some mushrooms, brussels sprouts and leeks until caramelized and fragrant, then added the leftover soup. I mixed everything together with cooked pasta. The soup actually made a delicious base for a pasta sauce!

Butternut Squash Pasta uses leftover soup transformed into a delicious sauce!

So, while boiling the water and cooking the pasta, meal two came together in just 20 minutes. Another super popular post on the blog to try is Butternut Squash Ravioli!

I originally shared this recipe over three years ago, but I really felt like it was time for a delicious revisit and update – I hope you enjoy this recipe as much as we do!

p.s. Do you have a favorite you’d like a recipe for? I love a great challenge, please pop a note or leave a comment. And Gina – let me know what you think of my Slow Cooker Butternut Squash Soup! 😉

Love this crock pot meal? Be sure to try my recipe for Best Crockpot Beef Stew with Dumplings!!

More delicious butternut squash soup recipes 

• Butternut Squash Chili
• Roasted Butternut Squash Soup
• Curried Butternut Squash Soup

Crockpot Butternut Squash Soup

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Slow Cooker Butternut Squash Soup

Slow Cooker Butternut Squash Soup - creamy, rich, velvety and so smooth! The flavors are deep and complex & even better.....it's made in the slow cooker!

Course Soups and Stews

Cuisine American

Prep Time 15 minutes

Cook Time 8 hours

Total Time 8 hours 15 minutes

Servings 6 Servings

Calories 299kcal

Author Souper Chef Deb from Bowl Me Over

Ingredients

• 5 cups squash for me this was one medium squash
• 1 14 oz package frozen butternut squash thawed or one 14 oz can pumpkin puree
• 1 yellow onion roughly chopped
• 1 granny smith apple peeled and chopped
• 1 8 oz package cream cheese
• 1 teaspoon yellow curry powder
• 1 teaspoon pumpkin pie spice
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 1/2 teaspoon cinnamon
• 1/4 teaspoon powdered ginger
• 1/4 teaspoon garlic
• pinch red pepper flakes
• 3 tablespoons honey
• 2-3 cups vegetable stock
• 1/4 cup pumpkin seeds optional

Instructions

• Peel the squash, remove the seeds and chop into 1 inch pieces. Peel and chop the onion and apple also. Dice the brick of cream cheese. Add the squash (fresh & frozen), onion, apple and cream cheese.
• Measure all of the spices and put them in a small bowl. Stir well to combine and then sprinkle all the spices into the slow cooker. Using a large spoon, stir well - add the honey and stir again.
• Pour in the vegetable stock and cover. Set the temperature to low. It will take 8 hours and the soup will be done. After 8 hours, unplug and using an immersion blender, blend the soup until it is a creamy consistency.
• Toast the pumpkin seeds - using a dry pan over medium-low heat, toast the pumpkin seeds until they are a golden brown - takes about 5 minutes. Remove from the pan immediately - if you leave them in the pan, even though you've removed the pan from the heat, the residual heat may burn the seeds (happens really quick!).
• Serve topped with toasted pumpkin or pine nuts, delish!

Nutrition

Calories: 299kcal | Carbohydrates: 37g | Protein: 5g | Fat: 16g | Saturated Fat: 8g | Cholesterol: 46mg | Sodium: 847mg | Potassium: 696mg | Fiber: 5g | Sugar: 19g | Vitamin A: 24185IU | Vitamin C: 30.2mg | Calcium: 124mg | Iron: 2.5mg

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This delicious sourdough bread would be perfetc served alongside the soup! Head on over to Hostess at Heart to grab her recipe for Overnight Sourdough Bread

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Slow Cooker Butternut Squash Soup – creamy, rich, velvety and so smooth! The flavors are deep and complex & even better…..it’s made in the slow cooker!