Slow Cooker Butternut Squash Soup Recipe
As the crisp autumn air sets in, there’s nothing quite like a warm, comforting bowl of Slow Cooker Butternut Squash Soup to soothe the soul.
I still remember the first time I made this soup on a chilly November evening, with my little ones snuggled up by the fireplace, and the aroma of roasted butternut squash wafting through the house.
It was one of those magical moments when the flavors all came together, and I knew I’d created something special. This Slow Cooker Butternut Squash Soup quickly became a cherished family favorite.
Why You’ll Love This Slow Cooker Butternut Squash Soup
- The velvety texture will leave you craving more.
- The subtle sweetness of butternut squash pairs perfectly with a hint of nutmeg and garlic.
- Prep time is just 15 minutes – perfect for busy weeknights!
- This recipe is foolproof and requires minimal effort.
- It’s the ultimate comfort food for cozy nights in.
Ingredients You’ll Need
- 1 medium butternut squash
- 2 tablespoons olive oil
- 1 onion, chopped
- 3 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon cayenne pepper
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 4 cups chicken broth
- 1 cup coconut milk
- 2 tablespoons honey
- Fresh cilantro, chopped (optional)
The star ingredients, butternut squash and aromatic spices, come together in perfect harmony. The sweetness of the squash is balanced by the savory flavors of garlic and onion.
Expert Tips for the Best Slow Cooker Butternut Squash Soup
- Roasting the squash before slow cooking enhances its natural sweetness.
- Don’t overcook the soup – it should still have a hint of creaminess.
- Add a splash of cream for an extra-rich finish.
- Check for doneness by tasting; the squash should be tender.
- Make ahead and refrigerate or freeze for up to 3 days.
Variations and Substitutions
For a gluten-free version, swap out the vegetable broth for a gluten-free alternative. Add some protein with a sprinkle of cooked bacon or a dollop of Greek yogurt. Spice things up with a pinch of cayenne pepper!
How to Store and Reheat
Store in the fridge for up to 5 days in an airtight container. Reheat gently over low heat, adding a splash of broth if needed. Freeze for up to 3 months and thaw overnight in the fridge.
Frequently Asked Questions
Can I make this soup in a pressure cooker?
Yes, cook on high pressure for 10-15 minutes. Let the pressure release naturally.
Can I substitute butternut squash with another type of squash?
Yes, acorn or kabocha squash work well too. Adjust cooking time as needed.
How do I serve this soup?
Serve hot, garnished with a sprinkle of nutmeg, croutons, or a dollop of sour cream.
Now, go ahead and get cozy with a warm bowl of Slow Cooker Butternut Squash Soup – I promise you’ll love it! Make it soon and let me know what you think!
Slow Cooker Butternut Squash
🧂 Ingredients
👩🍳 Instructions
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1Peel, de-seed and chop the butternut squash into large chunks.
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2In a small bowl, mix together the cumin, coriander, cayenne pepper, salt and black pepper.
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3Heat the olive oil in the slow cooker. Add the chopped onion and cook until softened.
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4Add the garlic and cook for 1 minute.
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5Add the chopped butternut squash, cumin mixture and chicken broth to the slow cooker.
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6Stir to combine, then cover the slow cooker.
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7Cook on low for 6 hours or high for 3 hours.
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8Use an immersion blender to puree the soup until smooth.
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9Stir in the coconut milk and honey.
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10Taste and adjust the seasoning as needed.
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11Serve hot, garnished with chopped cilantro if desired.
