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 butternut squash soup. Here's one of the products I used: Imagine - organic vegetable broth.
Butternut Squash Soup
- 32 oz Butternut Squash, pre-cut and peeled
- 32 oz Vegetable Broth, (I used organic Imagine brand)
- 1 tablespoon Butter
- 1 medium Onion, chopped
- ½ cup Carrot, chopped
- ½ cup Celery, chopped
- 1 teaspoon Turmeric Powder
- ⅛ 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
- 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.