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Slow-Cooker Butternut Squash Soup

Name: Slow-Cooker Butternut Squash Soup
Prep time: 30 min
Cook time: 6 h
Total time: 6 h 30 min
Yield: 12 servings (3 quarts).
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 teaspoon salt; 1/4 teaspoon pepper; 5 to 6 cups chicken or vegetable broth; Sour cream, optional

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Test Kitchen Approved

Total Time

Prep: 30 min. Cook: 6 hours

Makes

12 servings (3 quarts)

Much of the work for this soup can be done in advance, and it keeps all day in the slow cooker. The recipe can easily be doubled if you’re feeding a crowd. Once you’ve tried it, try mixing it up—add sage or savory with the thyme, or replace the thyme with nutmeg. For a vegan version, replace the chicken broth with vegetable broth. —Jennifer Machado, Alta, California

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

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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 teaspoon 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 5 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; add a little broth if necessary.

Nutrition Facts

1 cup: 124 calories, 2g fat (0 saturated fat), 2mg cholesterol, 616mg sodium, 27g carbohydrate (6g sugars, 6g fiber), 3g protein. Diabetic Exchanges: 2 starch.

Slow-Cooker Butternut Squash Soup

Total Time

Makes

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