Creamy Butternut Squash Soup – Slow Cooker

Name: Butternut Squash Soup
Prep time: 5 min
Cook time: 240 min
Total time: 240 min
Yield: 6
Ingredients: 32 oz Butternut Squash (pre-cut and peeled); 32 oz Vegetable Broth ((I used organic Imagine brand)); 1 tablespoon Butter; 1 medium Onion (chopped); 1/2 cup Carrot (chopped); 1/2 cup Celery (chopped); 1 teaspoon Turmeric Powder; 1/8 teaspoon Cayenne Powder (optional); a dash Nutmeg; 1 teaspoon Salt (or more according to your liking); Black Pepper (to taste); 1 teaspoon Maple Syrup (optional)

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Slow cooker butternut squash soup with simple ingredients, it’s so rich in flavor and healthy. I used the pre-cut butternut squash from my local Costco to save time and of course, it’s so much easier than cutting and peeling fresh butternut squash. This creamy soup is made without heavy cream. You can use coconut oil in-place of butter to make this butternut squash soup even healthier. This is the perfect creamy soup for fall, winter or any time of year! My kids and husband couldn’t stop eating this soup.

Butternut squash is very healthy and has a sweet, nutty taste similar to that of a pumpkin. It provides significant amounts of potassium, highest levels of vitamin-A, carotenes and vitamin B6. Also good for cancer prevention, better eyesight and weight loss benefits.

Hope you’ll enjoy this easy slow cooker recipe -butternut squash soup! Here’s one of the products I used: Imagine – organic vegetable broth.

Butternut Squash Soup

Prep Time

5 mins

Cook Time

4 hr

Total Time

4 hr

Course: Soup

Cuisine: American

Servings: 6

Calories: 119 kcal

Ingredients

32 oz Butternut Squash pre-cut and peeled
32 oz Vegetable Broth (I used organic Imagine brand)
1 tablespoon Butter
1 medium Onion chopped
1/2 cup Carrot chopped
1/2 cup Celery chopped
1 teaspoon Turmeric Powder
1/8 teaspoon Cayenne Powder optional
a dash Nutmeg
1 teaspoon Salt or more according to your liking
Black Pepper to taste
1 teaspoon Maple Syrup optional

Instructions

Heat the butter in a medium pan and cook onion, celery and carrots until tender.
Transfer the mixed vegetable into a slow cooker and add squash, vegetable broth, turmeric powder, cayenne powder and a dash of nutmeg.
Cook for 4 hours, or on low heat for 7-8 hours.
About 1 hour before serving time, transfer the squash and vegetable chunks mixture into blender. Blend until smooth and return the mixture back to slow cooker.
Season with salt and pepper to taste.
Optional: use 1 teaspoon maple syrup or more to add sweetness.

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12 Comments

Julie Porter

Feb 6, 2017 at 1:39 pm

This recipe looks so delicious and I love that it isn’t made with heavy cream. As much as I love heavy cream, I need to make healthier options for my husband, so this is great. I also appreciate that it is a slow cooker recipe, I’m all about using my slow cooker!

Dawn McAlexander

Feb 6, 2017 at 4:20 pm

Now this is one great looking recipe. Of course, any recipe that is in the slow cooker is alright by me.

Elizabeth O.

Feb 6, 2017 at 6:04 pm

I love butternut squash soup, the sweetness and the flavors come together perfectly! I would love to make this one of these days! It’s comfort food for me, plus I’m curious about adding that maple syrup as well. I’ve never tried that before.

Kelly Reci

Feb 6, 2017 at 9:45 pm

quash lover here! ommyy.. butternut squash soup sounds very tasty and then i saw the pic ! it makes me want to make one now!! thanks for posting the recipe!