Slow Cooker Butternut Squash Soup Recipe
Butternut squash and sweet potatoes simmer all day in the slow cooker, creating a velvety, smooth soup perfect for any meal.
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Servings: 6
Ingredients
- 2 cups diced sweet potatoes approximately 10 oz. frozen or 1 fresh sweet potato
- 6 cups diced butternut squash about 40 oz. frozen or 2.5-3 lb. fresh
- ¾ tsp. salt
- 32 oz. carton vegetable broth or stock
- 1 small sweet yellow onion diced
- ¼ tsp. black pepper
- ½ tsp. dried thyme leaves not ground
- 1 garlic clove minced
- 1 tsp. dried oregano
- 1 Tbsp. paprika
Instructions
- Add all the ingredients to a slow cooker, making sure to stir thoroughly. If using fresh squash and sweet potatoes, peel them before dicing.
- Cover and cook for 3-4 hours on high or 5-6 hours on low, allowing the vegetables to soften.
- Once the vegetables are fully cooked, use an immersion blender to blend the mixture until smooth. Alternatively, transfer the soup in batches to a regular blender or food processor for pureeing.
- Continue blending until the soup reaches a silky consistency. If it becomes too thick, add a small amount of water or more broth.
- Serve the soup warm, optionally garnishing with croutons, crackers, or feta cheese. Enjoy!
Notes
Frozen pre-cut butternut squash and sweet potatoes can be used to save time. Fresh produce works just as well.
Pair this soup with a slice of bread or a small salad for a complete meal.
Store leftovers in the refrigerator for up to 3 days, or freeze in an airtight container for up to 3 months.
This soup is completely vegan, vegetarian, and dairy-free, containing no animal products.
Pair this soup with a slice of bread or a small salad for a complete meal.
Store leftovers in the refrigerator for up to 3 days, or freeze in an airtight container for up to 3 months.
This soup is completely vegan, vegetarian, and dairy-free, containing no animal products.