You are in for a treat with this Slow Cooker Butternut Squash Soup recipe. Perfect for cozy nights or meal prep, this delicious soup brings together the earthy sweetness of butternut squash and sweet potatoes, blended to a creamy perfection. Not only is it easy to make, but it also fills your kitchen with an irresistible aroma while it cooks.
Why We Love This Slow Cooker Butternut Squash Soup Recipe
This soup is more than just a comforting dish; it’s a powerhouse of nourishment. Made with wholesome ingredients, it is packed with vitamins and minerals. The slow cooker makes the preparation hassle-free, giving you time to focus on other things while your soup simmers away. You can enjoy it on its own or as part of a larger meal.
Ingredients about Slow Cooker Butternut Squash Soup Recipe
List of ingredients with measurements
- 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
How to Make Slow Cooker Butternut Squash Soup Recipe Directions
Creating this luscious soup is straightforward and enjoyable. Start by gathering your ingredients, and then follow these simple steps:
- Prepare the Vegetables: If you’re using fresh sweet potatoes and butternut squash, peel and dice them into small cubes, ensuring they cook evenly in the slow cooker.
- Combine Ingredients: In your slow cooker, add the diced sweet potatoes, diced butternut squash, vegetable broth, and diced onion. Sprinkle in your salt, black pepper, thyme, minced garlic, oregano, and paprika. Stir everything together gently to combine the ingredients evenly.
- Set Your Slow Cooker: Put the lid on your slow cooker. You can choose to cook on high for 3-4 hours or on low for 5-6 hours. If you take the low and slow approach, you’ll enjoy a more developed flavor, but either method works wonderfully.
- Check for Doneness: After the cooking time has passed, poke the sweet potatoes and butternut squash with a fork; they should be tender and easily pierced. If they are not yet soft, give them some extra time.
- Blend the Soup: Once your vegetables are cooked, it’s time to blend everything into a silky soup. You can use an immersion blender for ease or carefully transfer the hot mixture to a regular blender or food processor. Blend until completely smooth. If you find the consistency too thick after blending, add a little more broth or water to reach your desired texture.
- Taste and Adjust Seasoning: Give your soup a taste and adjust the seasoning as needed. You can add a bit more salt, pepper, or spices according to your preference.
- Presentation: Keep the soup on warm until you’re ready to serve!
How to Serve Slow Cooker Butternut Squash Soup Recipe
Serving your Slow Cooker Butternut Squash Soup is an opportunity for creativity. Here are some delightful ways to present your soup:
- Garnishing: Add a touch of elegance by garnishing with croutons for a crunchy texture or sprinkle some feta cheese for a pop of flavor. Fresh herbs like parsley or thyme also make for a beautiful and tasty addition.
- Accompaniments: Pair your soup with slices of crusty bread or a simple side salad. It complements nicely with warm pita chips or veggie sticks.
- In Bowls: Ladle the soup into bowls while it’s hot, allowing your guests to enjoy it immediately. This creates a cozy and inviting atmosphere, especially during colder days.
Expert Tips: Slow Cooker Butternut Squash Soup Recipe
- Fresh vs. Frozen: While fresh vegetables give the best flavor, frozen options can save time and still yield a delicious soup. Just ensure that your frozen vegetables are thawed and diced to ensure even cooking.
- Layering Flavors: If you have the time, consider sautéing your onions and garlic in a small pan before adding them to the slow cooker. This step adds depth to the soup’s flavor profile.
- Adding Creaminess: For a creamier version, consider stirring in a splash of coconut cream or dairy-free alternative before serving.
- Season to Taste: Don’t hesitate to adjust spices based on your preferences. For instance, adding a pinch of cayenne pepper can introduce a lovely warmth.
- Herbs and Seasoning: Feel free to experiment with other dried herbs or spices to customize the flavor to your liking!
How to Store Slow Cooker Butternut Squash Soup Recipe
Keeping your Slow Cooker Butternut Squash Soup fresh is easy. Follow these storage tips:
- Refrigeration: Allow the soup to cool completely. Transfer it to an airtight container and store it in the refrigerator. It will stay fresh for about 4 to 5 days.
- Freezing: For longer storage, you can freeze the soup. Place it in freezer-safe bags, removing as much air as possible before sealing. It’s best consumed within 3 months of freezing. When ready to eat, thaw in the refrigerator overnight before reheating.
- Reheating: You can reheat on the stove over medium heat or in the microwave. Add a splash of broth or water if the soup has thickened during storage.
Variation of Slow Cooker Butternut Squash Soup Recipe
Exploring variations of your Slow Cooker Butternut Squash Soup opens up a world of flavors:
- Curried Twist: Add a tablespoon of curry powder or paste for an exotic twist. The spices complement the sweetness beautifully.
- Apple Addition: Toss in diced apples (like Granny Smith) to add an enjoyable sweetness and tartness to balance the flavors.
- Creamy Coconut: Incorporate coconut milk towards the end of cooking to add a rich, creamy texture and a tropical feel.
- Nutty Flavor: Add a handful of roasted nuts like pecans or walnuts right before serving for a crunch and added nutrient boost.
- Vegetable Variations: Substitute or add other vegetables such as carrots, parsnips, or even cauliflower to make it your own.
FAQ
What is the best way to prepare the vegetables for the Slow Cooker Butternut Squash Soup?
Peel and dice your sweet potatoes and butternut squash into even-sized pieces. This ensures that they soften uniformly while cooking.
Can I use different types of broth for this recipe?
Absolutely! You can choose vegetable broth for a lighter soup or use chicken broth if you’re looking for more depth in flavor.
How long does it take to cook the soup in the slow cooker?
You can cook it on high for about 3 to 4 hours or on low for 5 to 6 hours, depending on your schedule and preference.
How do I achieve a creamy texture without dairy?
Using an immersion blender provides a smooth consistency. If you prefer a creamier soup, add coconut milk or a dairy-free yogurt substitute for added richness.
Can I prepare this soup in advance?
Certainly! This soup is perfect for meal prep. You can prepare it a day or two in advance or freeze it for later use.
This Slow Cooker Butternut Squash Soup recipe is sure to become a staple in your home. With the right balance of flavor and richness, it provides comfort in every spoonful. Enjoy creating this delicious dish and sharing it with friends and family!
Slow Cooker Butternut Squash Soup
Ingredients
Vegetables
- 2 cups diced sweet potatoes (approximately 10 oz. frozen or 1 fresh sweet potato) Fresh or frozen can be used
- 6 cups diced butternut squash (about 40 oz. frozen or 2.5-3 lb. fresh) Fresh or frozen can be used
- 1 small sweet yellow onion (diced)
- 1 clove garlic (minced)
Liquids & Seasonings
- 32 oz. vegetable broth or stock
- ¾ tsp. salt
- ¼ tsp. black pepper
- ½ tsp. dried thyme leaves (not ground)
- 1 tsp. dried oregano
- 1 Tbsp. paprika
Instructions
Preparation
- Peel and dice the sweet potatoes and butternut squash into small cubes.
- In your slow cooker, add the diced sweet potatoes, diced butternut squash, vegetable broth, and diced onion.
- Sprinkle in your salt, black pepper, thyme, minced garlic, oregano, and paprika.
- Stir everything together gently to combine the ingredients evenly.
Cooking
- Put the lid on your slow cooker. Cook on high for 3-4 hours or on low for 5-6 hours.
- After the cooking time has passed, poke the sweet potatoes and butternut squash with a fork; they should be tender.
Blending
- Once your vegetables are cooked, blend everything into a silky soup using an immersion blender, or carefully transfer to a regular blender.
- Blend until completely smooth. If the consistency is too thick, add more broth or water.
Finishing Touches
- Taste and adjust seasoning as needed, adding more salt, pepper, or spices if desired.
- Keep the soup on warm until you’re ready to serve.
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