Much of the work for this soup can be done in advance, and it keeps all day in the slow cooker. This can easily be doubled if you're feeding a crowd. Once you've tried it, try mixing it up—add save or savory with the thyme or replace it with nutmeg. For a vegan version, replace the chicken broth with vegetable broth. —Jennifer Machado, Alta, California
Featured In: Winter Squash Recipes for Your Slow-Cooker
VERIFIED BY Taste of Home Test Kitchen
- 1 tablespoon olive oil
- 1 large onion, chopped
- 2 garlic cloves, minced
- 1 medium butternut squash (about 4 pounds), peeled and cut into 1-inch pieces
- 1 pound Yukon Gold potatoes (about 2 medium), cut into 3/4-inch pieces
- 2 teaspoons minced fresh thyme or 3/4 teaspoon dried thyme
- 1-1/2 teaspoons salt
- 1/4 teaspoon pepper
- 5 to 6 cups chicken or vegetable broth
- Sour cream, optional
- In a large skillet, heat oil over medium heat. Add onion; saute until tender, 4-5 minutes. Add garlic; cook 1 minute longer. Transfer to a 6-qt. slow cooker. Add next five ingredients and 5 cups broth to slow cooker. Cook, covered, on low until vegetables are soft, 6-8 hours.
Puree soup using an immersion blender. Or, cool slightly and puree soup in batches in a blender; return to slow cooker. Stir in additional broth to reach desired consistency; heat through. If desired, top servings with sour cream.
Freeze option: Freeze cooled soup in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little broth if necessary. Yield: 12 servings (3 quarts).
Originally published as Slow Cooker Butternut Squash Soup in Taste of Home Christmas Annual Annual 2017, p134