Slow Cooker Butternut Squash Soup
This delicious slow cooker butternut squash soup combines the earthy sweetness of butternut squash and sweet potatoes, creating a creamy and comforting dish perfect for cozy nights.
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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Notes
For best flavor, use fresh vegetables. Frozen options can save time. Stir in coconut cream or dairy-free alternatives for extra creaminess if desired. Adjust spices to personal preference.