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White bowl filled with Autumn Squash Soup topped with chopped nuts.
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Slow-Cooker Butternut Squash Soup

It's soup season, enjoy a bowl of creamy, comforting soup!
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 Deb Clark

Ingredients

  • 5 cups squash for me this was one medium squash
  • 14 ounce can pumpkin puree or frozen butternut squash puree (thawed)
  • 1 yellow onion roughly chopped
  • 1 granny smith apple peeled and chopped
  • 8 ounces cream cheese
  • 1 teaspoon yellow curry powder
  • 1 teaspoon pumpkin pie spice
  • 1 teaspoon salt
  • ½ teaspoon pepper
  • ½ teaspoon cinnamon
  • ¼ teaspoon powdered ginger
  • ¼ teaspoon garlic
  • pinch red pepper flakes
  • 3 tablespoons honey
  • 2-3 cups vegetable broth or chicken broth
  • ¼ 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 to the crockpot.
  • 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 cook for 8 hours. When the soup is finished cooking, 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 (this happens very quickly!).

Notes

Stovetop Instructions

This is an easy recipe for Slow Cooker Butternut Squash Soup. It's a creamy combination of pumpkin and autumn squash.
  1. Follow the steps above, peel the squash, remove seeds, and dice. Dice the onion, etc.
  2. Add the ingredients to a Dutch oven.
  3. Bring to a boil and simmer until the butternut squash is tender, about 45 minutes.
  4. Use an immersion blender and blend until the soup is creamy. Or pour soup into a stand blender and process until smooth.
Serve topped with toasted pumpkin or pine nuts or pecans for a little crunch and a drizzle of heavy cream.

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