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Slow Cooker Butternut Squash Soup #Vegetarian

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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!

Butternut Squash Soup

Butternut Squash Soup – creamy, rich and velvety delicious

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.

Make it in the slow cooker!

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

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!

This soup is a celebration of beautiful fall flavors!

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

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.

Butternut Squash Pasta Collage

Making 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.

Butternut Squash Pasta

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

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!  😉

 

Butternut Squash Soup
5 from 3 votes
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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 299 kcal
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

  1. 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.
  2. 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.
  3. 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.
  4. 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!).
  5. Serve topped with toasted pumpkin or pine nuts, delish!
Nutrition Facts
Slow Cooker Butternut Squash Soup
Amount Per Serving
Calories 299 Calories from Fat 144
% Daily Value*
Total Fat 16g 25%
Saturated Fat 8g 40%
Cholesterol 46mg 15%
Sodium 847mg 35%
Potassium 696mg 20%
Total Carbohydrates 37g 12%
Dietary Fiber 5g 20%
Sugars 19g
Protein 5g 10%
Vitamin A 483.7%
Vitamin C 36.6%
Calcium 12.4%
Iron 13.8%
* Percent Daily Values are based on a 2000 calorie diet.

Suggested Recipe Parings

Sourdough Bread Recipe

Overnight Sourdough Bread recipe is a great basic recipe to make if you are just getting started baking Sourdough bread or have been at it for years.

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

Harvest Salad

Fall Harvest Salad

Butter lettuce, butternut squash and persimmons make a crunchy, beautiful salad with a creamy butternut squash salad dressing – perfect for a light lunch.

 

Slow Cooker Butternut Squash Soup - creamy, rich, velvety and so smooth! The flavors are deep and complex!

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!

Share46
Pin360
Tweet
Yum105
Email
511 Shares

Comments

  6. Not only a beautiful color to this butternut squash soup, but the texture looks so silky smooth and creamy rich from the cream cheese. Pinning as a must make this season!

    Reply

  13. Wow! I was only checking out this recipe because 1 c is used in the Butternut Pasta recipe. I didn’t expect to need it never mind that it would seem even more enticing than the pasta!

    Reply

  15. This soup… I’ve been SEARCHING for a recipe like this for a while now! This soup is PERFECT! Just saved it in a few places and will definitely make it! It was exactly what I’ve been craving lately! 🙂

    Reply

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Meet Souper Chef Deb

Welcome to Bowl Me Over! My name is Debra and I send warm greetings from sunny California. I am a serious foodie – I’ve been known as the go-to girl in our family for years, catering weddings and anniversary parties and in the summer help cook mountains of food for our family reunions. Often times things I create end up in a bowl, hence the name Bowl Me Over! I strive for good health, but food has to be full of flavor. A calorie is a calorie, but it’s more satisfying to eat when the food is delicious! Learn More . . .