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Cozy Slow Cooker Butternut Squash Soup – Easy Family Favorite

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This cozy slow cooker butternut squash soup is the perfect blend of simplicity and incredible flavor. It’s a set-it-and-forget-it recipe that’s budget-friendly, picky eater approved, and guaranteed to make everyone at the table happy.

Ingredients

Scale
  • 1 medium butternut squash (about 3 pounds), peeled, seeded, and cut into 1-inch cubes
  • 1 tablespoon olive oil
  • 1 medium yellow onion, chopped
  • 2 cloves garlic, minced
  • 1 large carrot, peeled and chopped
  • 1 apple (like Granny Smith or Honeycrisp), peeled, cored, and chopped
  • 4 cups low-sodium vegetable broth
  • 1 teaspoon ground cumin
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • 1/2 teaspoon salt, plus more to taste
  • 1/4 teaspoon black pepper
  • Optional, for richness: 1/2 cup full-fat coconut milk or heavy cream
  • For serving (optional): Toasted pumpkin seeds, a swirl of yogurt or coconut cream, fresh thyme or chives, and a drizzle of good olive oil

Instructions

  1. Prep the Squash (15 minutes): Using a sharp chef’s knife, carefully cut off both ends of the butternut squash. Stand it upright on a flat end and slice it in half lengthwise. Use a sturdy spoon to scoop out the seeds and strings. Then, use your vegetable peeler to remove the skin. Finally, cut the squash into 1-inch cubes.
  2. Sauté the Aromatics (5 minutes): In a small skillet over medium heat, warm the olive oil. Add the chopped onion and cook for 3-4 minutes, until softened and translucent. Add the minced garlic and cook for another 30 seconds until fragrant.
  3. Load the Slow Cooker (5 minutes): Add the cubed butternut squash, sautéed onion and garlic, chopped carrot, and chopped apple to your slow cooker. Sprinkle the cumin, ginger, nutmeg, salt, and pepper over the top. Pour in the vegetable broth. Give everything a good stir to combine.
  4. Let It Cook (4-6 hours on High or 6-8 hours on Low): Put the lid on your slow cooker and set it. Cook on HIGH for 4-5 hours or LOW for 6-8 hours. You’ll know it’s done when the squash and carrot are very tender and easily pierced with a fork.
  5. Blend Until Smooth (5 minutes): Once the vegetables are tender, turn off the slow cooker. If using an immersion blender, carefully submerge it into the hot soup and blend until completely smooth. If using a regular blender, let the soup cool for a few minutes first, then working in batches, carefully blend the soup until smooth. Always vent the blender lid to allow steam to escape.
  6. Finish and Serve (5 minutes): Once blended, taste the soup and adjust seasoning. If using the coconut milk or cream, stir it in now. Ladle the soup into bowls and top with your favorite garnishes. Serve hot.

Notes

The apple is a secret ingredient that adds natural sweetness and helps create a smooth texture. For a richer flavor, roast the cubed squash in olive oil at 400°F for 15-20 minutes before adding to the slow cooker. The soup can be stored in the refrigerator for up to 5 days or frozen for up to 3 months.

Nutrition

Keywords: butternut squash soup, slow cooker soup, easy soup, fall soup, creamy soup, vegetarian soup, gluten-free soup, vegan soup, comfort food, family dinner

Find it online: https://tablemira.com/cozy-slow-cooker-butternut-squash-soup-easy-family-favorite/