Slow Cooker Butternut Squash Soup Recipe

Slow Cooker Butternut Squash Soup Recipe
Slow Cooker Butternut Squash Soup Recipe photo by Taste of Home
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Slow Cooker Butternut Squash Soup Recipe

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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
MAKES:
12 servings
TOTAL TIME:
Prep: 30 min. Cook: 6 hours
MAKES:
12 servings
TOTAL TIME:
Prep: 30 min. Cook: 6 hours

Ingredients

  • 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

Directions

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

  • 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
  1. 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.
  2. 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

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