This recipe for Slow Cooker Butternut Squash Soup is done in just a few short hours. It’s the perfect vegetarian soup to warm you up on a chilly day!
Slow Cooker Butternut Squash Soup
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I love butternut squash. We grow it in our garden every summer, when we can stay ahead of the squash bugs. Those little guys are nasty, and will eat everything! When we do manage to keep the bugs off them, we end up with a lot of butternut squash. This Slow Cooker Butternut Squash Soup is a great way to use them up!
I made this version vegetarian, and used vegetable broth. You can easily substitute chicken broth if you prefer, or if that’s what you have on hand.
I also sauteed the squash and onion in a large saucepan on the stove before I put it in my 6 quart slow cooker. This mellows out the flavor of the onion, and gives the butternut squash a little richer flavor. But if you’re short on time, or just don’t want to do this step, you don’t have to. The soup still tastes great without it!
My favorite tool to make this soup is an immersion blender. I fought this purchase for a long time. Then I found one on sale. I am so glad I bought it! To make thick pureed soups like this, I used to have to work in batches – pour out of the pot into the blender, blend it up, pour it back out, and do it again when I was done. I always made a mess, and usually burned my fingers while I was doing it. An immersion blender makes everything so much easier, faster, and cleaner! Just stick the immersion blender in your slow cooker once the squash is soft, and let it do all the work!
This soup also freezes easily. Pour any leftovers into a gallon-sized Ziploc freezer bags and lay them flat on a baking sheet (I like using one with a lip, like this). Stick the pan in the freezer. Once the soup is frozen (about 12 hours), you can store it anywhere in your freezer that it fits!
This Butternut Squash Soup feels pretty fancy on it’s own… but if you really want to impress your family, make these Easy Homemade Bread Bowls, too! This thick soup is perfect to serve in a bread bowl, and it’s delicious that way!
Enjoy!
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Printable Recipe Card for Slow Cooker Butternut Squash Soup
Slow Cooker Butternut Squash Soup
Ingredients
- 2 Tablespoons butter
- 1/2 onion chopped
- 3 pounds butternut squash seeded, peeled, and chopped (1 large or 2 medium)
- 1 teaspoon pumpkin pie spice
- 1/4 teaspoon salt
- 1/4 teaspoon ground cloves
- 2 cups vegetable broth can use chicken broth
- 1/2 cup heavy whipping cream
- Optional: additional vegetable broth; sunflower seeds for garnish
Instructions
- (Optional step: Melt butter in a large saucepan. Place onion and squash in saucepan and saute until vegetables start to get soft and squash starts to brown on the outside. Work in batches if necessary.)
- Place onion and squash in a 6 quart slow cooker. Add spices and vegetable broth. Stir gently to mix.
- Cover, and cook on high for 2 hours.
- Using an immersion blender, blend all ingredients until soup reaches desired consistency. Add more vegetable broth if a thinner soup is desired. (If you do not have an immersion blender, carefully ladle soup into a regular blender. Blend to desired consistency and return to slow cooker. Work in batches.)
- When ready to serve, stir in whipping cream.
- Serve immediately, garnished with sunflower seeds.
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SO GOOD!! Made this today – Thank you!