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
- Cutting board and knife
- Measuring cups and spoons
- 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.
Tried this recipe?Let us know how it was!