Menu
Slow-Cooker Thai Butternut Squash Peanut Soup Slow-Cooker Thai Butternut Squash Peanut Soup
Butternut Squash Soup Butternut Squash Soup
Easy Butternut Squash Soup Easy Butternut Squash Soup
Hearty Butternut Squash Soup Hearty Butternut Squash Soup
Slow-Cooker Vegetable Soup Slow-Cooker Vegetable Soup
Pureed Butternut Squash Soup Pureed Butternut Squash Soup
Butternut Squash and Carrot Soup Butternut Squash and Carrot Soup
Butternut Squash & Pear Soup Butternut Squash & Pear Soup
Slow-Cooker Sweet Potato Soup Slow-Cooker Sweet Potato Soup
Slow-Cooker Curried Pumpkin Soup Slow-Cooker Curried Pumpkin Soup
Creamy Butternut Squash Soup Creamy Butternut Squash Soup
Butternut Squash and Sausage Soup Butternut Squash and Sausage Soup
Slow Cooker Chicken Vegetable Soup Slow Cooker Chicken Vegetable Soup
Slow Cooker Vegetable Bean Soup Slow Cooker Vegetable Bean Soup
Slow Cooker Vegetable Beef Soup Slow Cooker Vegetable Beef Soup
Slow-Cooker Creamy Cauliflower Soup Slow-Cooker Creamy Cauliflower Soup
Slow-Cooker Homemade Chicken and Rice Soup Slow-Cooker Homemade Chicken and Rice Soup
Butternut Squash and Barley Soup Butternut Squash and Barley Soup
Creamy Butternut Squash & Sage Soup Creamy Butternut Squash & Sage Soup
Slow-Cooker Beef Barley Soup Slow-Cooker Beef Barley Soup

Slow-Cooker Butternut Squash Soup

1 review
Test Kitchen Approved
Total Time

Prep: 30 min. Cook: 6 hours

Makes

12 servings (3 quarts)

Updated: Dec. 14, 2023
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
Slow-Cooker Butternut Squash Soup Recipe photo by Taste of Home
Next Recipe

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

  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 5 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.

Can you freeze Slow-Cooker Butternut Squash Soup?

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.