When the weather turns chilly and the leaves start to change, there's nothing quite as comforting as a warm bowl of soup. And when it comes to fall flavors, butternut squash takes the crown. This Crock-Pot butternut squash soup recipe is the epitome of autumn comfort, with its velvety texture, rich flavors, and aromatic spices. It's a dish that I've perfected over the years, and it never fails to impress.
Butternut squash soup has a long history, dating back to the Native Americans who cultivated this versatile vegetable. Its sweet and nutty flavor pairs perfectly with warming spices like cinnamon and nutmeg, creating a harmonious blend of flavors that will warm you from the inside out. I first discovered this recipe from a dear friend who shared her family's secret twist on the classic. Since then, I've made it countless times, tweaking and refining it to perfection.
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Ingredients
- Butternut squash — 1 medium-sized, peeled, seeded, and cubed
- Onion — 1 medium-sized, chopped
- Carrots — 2 medium-sized, peeled and chopped
- Garlic cloves — 3 cloves, minced
- Vegetable broth — 4 cups
- Ground cinnamon — 1 teaspoon
- Ground nutmeg — ½ teaspoon
- Ground ginger — ½ teaspoon
- Heavy cream — ½ cup
- Olive oil — 2 tablespoons
- Salt — 1 teaspoon, or to taste
- Black pepper — ½ teaspoon, or to taste
Instructions
- In a Crock-Pot, combine the butternut squash, onion, carrots, garlic cloves, vegetable broth, ground cinnamon, ground nutmeg, and ground ginger. Give it a good stir to ensure all the ingredients are well mixed.
- Cover the Crock-Pot and cook on low heat for 6-8 hours or on high heat for 3-4 hours. The butternut squash should be tender and easily mashed with a fork.
- Using an immersion blender or a regular blender, puree the soup until smooth and creamy. Be careful when blending hot liquids, as they can splatter. If using a regular blender, blend in batches and vent the lid to release steam.
- Return the pureed soup to the Crock-Pot (if using a regular blender) and stir in the heavy cream. Season with salt and black pepper to taste.
- Cover the Crock-Pot again and cook on low heat for an additional 30 minutes to allow the flavors to meld together.
- Ladle the soup into bowls and garnish with a drizzle of olive oil and a sprinkle of freshly ground black pepper. Serve hot and enjoy the cozy flavors of fall!
Dietary Restrictions
- Gluten-free — This Crock-Pot butternut squash soup recipe is naturally gluten-free, making it suitable for those with gluten sensitivities or celiac disease.
- Vegan/Vegetarian — To make this recipe vegan or vegetarian, simply omit the heavy cream. The soup will still be creamy and delicious without it.
- Dairy-free — If you need to avoid dairy, you can substitute the heavy cream with coconut cream or a non-dairy milk alternative, such as almond milk or oat milk.
Substitutions
- Butternut squash — If you can't find butternut squash, you can substitute it with other winter squash varieties like acorn squash or kabocha squash. The flavor and texture may vary slightly, but the soup will still be delicious.
- Vegetable broth — If you prefer a different type of broth, such as chicken or beef, you can substitute it for vegetable broth. Just keep in mind that it will alter the flavor profile of the soup.
- Ground spices — Feel free to adjust the amounts of ground cinnamon, nutmeg, and ginger to suit your taste preferences. You can also add other spices like cumin or curry powder for a unique twist.
- Olive oil — If you don't have olive oil on hand, you can use other cooking oils like vegetable oil or avocado oil.
Variations
- Spiced apple butternut squash soup — For a delightful twist, add diced apples to the Crock-Pot along with the other ingredients. The natural sweetness of the apples complements the butternut squash beautifully.
- Thai-inspired butternut squash soup — Infuse the soup with Thai flavors by adding a tablespoon of red curry paste and a splash of coconut milk. Top with fresh cilantro and a squeeze of lime juice for a vibrant and aromatic twist.
- Roasted butternut squash soup — For a deeper flavor, roast the butternut squash, onion, and garlic in the oven before adding them to the Crock-Pot. The caramelization will add a rich and smoky dimension to the soup.
Equipment
- Crock-Pot or slow cooker
- Immersion blender or regular blender
- Cutting board and knife
- Measuring cups and spoons
- Stirring spoon
Storage and Reheating
- This Crock-Pot butternut squash soup can be stored in an airtight container in the refrigerator for up to 4 days.
- To reheat, simply transfer the desired amount of soup to a saucepan and heat over medium-low heat until warmed through. Stir occasionally to prevent scorching.
Pro Tips
- Roasting the butternut squash — For an extra depth of flavor, you can roast the cubed butternut squash in the oven before adding it to the Crock-Pot. Toss the squash with olive oil, salt, and pepper, then spread it out on a baking sheet. Roast at 400°F (200°C) for about 25-30 minutes, or until the edges are caramelized and the squash is tender. This step adds a delicious smokiness to the soup.
- Garnish with toasted pumpkin seeds — Toasted pumpkin seeds make a delightful and crunchy topping for this soup. Simply toss pumpkin seeds with a little olive oil, salt, and your favorite spices (such as paprika or cayenne pepper), then toast them in a dry skillet over medium heat until golden and fragrant. Sprinkle them over the soup just before serving.
- Freezing the soup — If you have leftovers or want to make a big batch for later, this soup freezes well. Allow the soup to cool completely, then transfer it to freezer-safe containers or bags. Label them with the date and freeze them for up to 3 months. Thaw in the refrigerator overnight before reheating.
Crock-Pot Butternut Squash Soup Recipe: Effortless Elegance for Thanksgiving Dinner
When the weather turns chilly and the leaves start to change, there's nothing quite as comforting as a warm bowl of soup. This Crock-Pot butternut squash soup recipe is the epitome of autumn comfort, with its velvety texture, rich flavors, and aromatic spices!
Equipment
- Crock-Pot or slow cooker
- Immersion blender or regular blender
- Stirring spoon
Ingredients
- 1 medium-sized Butternut squash peeled, seeded, and cubed
- 1 medium-sized Onion chopped
- 2 medium-sized Carrots peeled and chopped
- 3 cloves Garlic cloves minced
- 4 cups Vegetable broth
- 1 teaspoon Ground cinnamon
- ½ teaspoon Ground nutmeg
- ½ teaspoon Ground ginger
- ½ cup Heavy cream
- 2 tablespoons Olive oil
- 1 teaspoon Salt or to taste
- ½ teaspoon Black pepper or to taste
Instructions
- In a Crock-Pot, combine the butternut squash, onion, carrots, garlic cloves, vegetable broth, ground cinnamon, ground nutmeg, and ground ginger. Give it a good stir to ensure all the ingredients are well mixed.
- Cover the Crock-Pot and cook on low heat for 6-8 hours or on high heat for 3-4 hours. The butternut squash should be tender and easily mashed with a fork.
- Using an immersion blender or a regular blender, puree the soup until smooth and creamy. Be careful when blending hot liquids, as they can splatter. If using a regular blender, blend in batches and vent the lid to release steam.
- Return the pureed soup to the Crock-Pot (if using a regular blender) and stir in the heavy cream. Season with salt and black pepper to taste.
- Cover the Crock-Pot again and cook on low heat for an additional 30 minutes to allow the flavors to meld together.
- Ladle the soup into bowls and garnish with a drizzle of olive oil and a sprinkle of freshly ground black pepper. Serve hot and enjoy the cozy flavors of fall!
Notes
- Roasting the butternut squash — For an extra depth of flavor, you can roast the cubed butternut squash in the oven before adding it to the Crock-Pot. Toss the squash with olive oil, salt, and pepper, then spread it out on a baking sheet. Roast at 400°F (200°C) for about 25-30 minutes, or until the edges are caramelized and the squash is tender. This step adds a delicious smokiness to the soup.
- Garnish with toasted pumpkin seeds — Toasted pumpkin seeds make a delightful and crunchy topping for this soup. Simply toss pumpkin seeds with a little olive oil, salt, and your favorite spices (such as paprika or cayenne pepper), then toast them in a dry skillet over medium heat until golden and fragrant. Sprinkle them over the soup just before serving.
- Freezing the soup — If you have leftovers or want to make a big batch for later, this soup freezes well. Allow the soup to cool completely, then transfer it to freezer-safe containers or bags. Label them with the date and freeze for up to 3 months. Thaw in the refrigerator overnight before reheating.
Nutrition
Nutrition Facts
Crock-Pot Butternut Squash Soup Recipe: Effortless Elegance for Thanksgiving Dinner
Amount per Serving
Calories
234
% Daily Value*
Fat
12
g
18
%
Saturated Fat
7
g
44
%
Polyunsaturated Fat
1
g
Monounsaturated Fat
3
g
Cholesterol
34
mg
11
%
Sodium
1622
mg
71
%
Potassium
846
mg
24
%
Carbohydrates
33
g
11
%
Fiber
6
g
25
%
Sugar
10
g
11
%
Protein
4
g
8
%
Vitamin A
25984
IU
520
%
Vitamin C
44
mg
53
%
Calcium
139
mg
14
%
Iron
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.
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