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Butternut Squash Soup Recipe
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Butternut Squash Soup

Prep Time 5 minutes
Cook Time 4 hours
Total Time 4 hours
Course Soup
Cuisine American
Servings 6
Calories 119 kcal


  • 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
  • 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.


Calories: 119kcal
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