Slow Cooker Butternut Squash Soup
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. This is the BEST you’ve ever tasted and a meal your whole family will love!
This is a recipe I shared a couple of years ago. I made this soup 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. I did some taste testing and this recipe has been tasted and perfected over the years and I’m so pleased with the results.
Slow Cooker Butternut Squash Soup recipe is creamy and 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?
Use an immersion blender at the end to cream everything together, no need to dirty another dish! And 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!
Have leftovers? Well sure you can certainly have soup for lunch on day two or… let me toss this idea out… Use leftover soup to make Butternut Squash Pasta.
Sauté mushrooms, Brussels sprouts and leeks until caramelized and fragrant, add the leftover soup and cooked pasta. Mix everything together well and serve. Leftover Soup makes a delicious pasta sauce! The link for this recipe is here.
So in the time it takes to boil the water and cook the pasta, meal two will come together in just 20 minutes and make an incredibly flavorful pasta! So are you ready to get cooking?
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! 😉
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!
- 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
- 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!
Suggested Recipe Parings
This delicious sourdough bread would be delicious served alongside the soup! Head on over to Hostess at Heart to grab her recipe for Overnight Sourdough Bread
Butter lettuce, butternut squash and persimmons make a crunchy, beautiful salad with a creamy butternut squash salad dressing – perfect for a light lunch.