Warm up your winter nights with this hearty and flavorful slow-cooker butternut squash soup. This recipe requires only 20 minutes of prep, making it a convenient option for busy weekdays.
Using a slow cooker allows the rich flavors of butternut squash, Yukon Gold potatoes and aromatic herbs to meld beautifully together over a longer period, resulting in a velvety and satisfying soup with minimal effort.
Ingredients for Slow-Cooker Butternut Squash Soup
- Olive oil: A tablespoon of olive oil is used to saute the onions, helping to soften them and adding a rich base flavor to the soup.
- Onion: Chopped onion adds a wonderful sweetness and depth to the flavor of this Crockpot butternut squash soup.
- Garlic: Two cloves of minced garlic offer a robust and aromatic flavor that complements the butternut squash.
- Butternut squash: Butternut squash adds a creamy texture and natural sweetness to the soup, making it rich without needing dairy or cream.
- Potatoes: A pound of Yukon Gold potatoes contributes to the soup’s creamy texture, enhancing its overall heartiness.
- Thyme: Fresh thyme (or 3/4 teaspoon of dried thyme) enhances the soup’s complexity by adding an earthy note and bringing out the flavors of the squash.
- Broth: Chicken broth provides the liquid base of this soup. You can also use vegetarian stock to make the soup vegan-friendly.
- Sour cream (optional): Topping the dish with sour cream provides a tangy contrast to the soup’s natural sweetness.
Directions
Step 1: Saute the onions and garlic
In a large skillet, heat the olive oil over medium heat. Add the onion and saute until tender, four to five minutes. Add the garlic and cook for another minute, until golden brown.
Step 2: Add ingredients to the slow cooker
Transfer the onion and garlic to a 6-quart slow cooker. Add the butternut squash, potatoes, thyme, salt, pepper and 5 cups of the broth. Cover and cook on low until the vegetables are soft, six to eight hours.
Editor’s Tip: For a richer flavor, roast the butternut squash before adding it to the slow cooker.
Step 3: Puree the soup
Using an immersion blender, puree the soup until smooth. Return it to the slow cooker, then add additional broth as needed to adjust the consistency, and heat through. Serve hot and top with sour cream, if desired.
Editor’s Tip: You can also cool the soup and puree it in batches in a blender before adding it back to the slow cooker.
Recipe Variations
- Add more spice: Add a pinch of chili powder or red pepper flakes for a spicy kick. To amp up the smokiness, add 1 teaspoon of smoked paprika.
- Add different herbs: This recipe keeps things simple with thyme, but you can always dress it up. Swap out the thyme for rosemary and sage, or add a pinch of nutmeg for a warmer note.
- Add grains: Make this soup extra hearty with the addition of rice or lentils. Note that you’ll also have to add in extra broth to help cook the grains accordingly.
- Top with croutons and cheese: Have fun with the soup’s toppings by sprinkling grated Parmesan cheese or homemade croutons on top before serving.
How to Store Slow-Cooker Butternut Squash Soup
Any leftover soup can be stored in an airtight container in the fridge for up to four days. Reheat gently on the stovetop or in the microwave before serving.
Can you freeze butternut squash slow-cooker soup?
Transfer the completely cooled leftovers of this soup to freezer-safe containers and store them in the freezer for up to three months. Thaw in the refrigerator overnight. Add a little broth while reheating to thin out the soup, if it’s too thick.
Slow-Cooker Butternut Squash Soup Tips
Can you use frozen butternut squash?
Using frozen butternut squash makes this soup recipe even more convenient to make. It will cook similarly to fresh squash and save a lot on prep time.
How can you thicken the soup?
To thicken this soup, add a few teaspoons of cornstarch to a bowl of cooled broth. Stir until it’s dissolved, then add the cornstarch slurry back into the slow cooker. Alternatively, stir in a cup of full-fat coconut milk that thickens this slow-cooker butternut squash soup while keeping it dairy-free.
What can you serve with butternut squash soup?
This Crockpot butternut squash soup is hearty enough to be eaten on its own but still light enough to be served as a side. Pair it with a grilled cheese sandwich for a classic soup-and-sandwich lunch combo. Or keep things light and serve it with a kale Caesar salad.
