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Slow Cooker Butternut Squash Soup
Delicious slow cooker butternut squash soup, easy to assemble and full of flavor.
-8 servings
Ingredients
- 1 large Butternut Squash (peeled and sliced into cubes (about 5 cups+))
- 1 large carrot (peeled and chopped)
- 1 small white onion (roughly chopped)
- 3 cloves garlic (roughly chopped)
- 5 sprigs fresh thyme
- 4 fresh sage leaves
- 1 teaspoon Kosher salt
- 1/2 teaspoon fresh ground black pepper
- pinch cayenne
- 2 1/2 cups vegetable broth
- 2 cubes vegetable bouillon or chicken bouillon (or 2 teaspoons)
- Garnish: cream or coconut milk for swirl on top
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Instructions
- Prepping the butternut squash: Using a vegetable peeler, peel the entire butternut squash. After you're done peeling, cut the stems off each end. I use a dish towel to secure the squash because it can be slippery and safety first! I made my next cut at the "curvy" part of the squash so you're left with the long end and circular end. Cut those pieces straight down the middle and using a spoon, scrape the seeds out. Once you have removed the seeds, cut the squash into large cubes.
- In a crockpot/slow cooker add all the ingredients: Squash, carrot, onion, garlic, salt, pepper, cayenne, bouillon, and vegetable broth. Use a large spoon and stir to mix ingredients. Top with fresh sage and thyme, set on low for 6 hours.
- After 6 hours, remove thyme sprigs. Use an immersion blender to blend until smooth. If you do not have an immersion blender, you can carefully ladle into a heat safe blender to purée. After blending, taste and adjust seasoning if necessary.
- Serve with optional cream swirl on top and enjoy!
Notes
- Make sure you have a very sharp chef's knife, and you can use a towel to secure it when cutting.
- If you do not have an immersion blender, you can carefully ladle it into a heat-safe blender to purée. Just be careful and let the steam escape before you blend it all. I also suggest only filling the blender halfway before turning it on.
- A food processor will also work to puree the soup. In fact, a food processor can blend the entire pot of soup in mere minutes! And it's often more powerful than a blender.
- Mason jars make the best reusable container to use for soup. They seal tightly and won't spill.
Nutrition Information
Calories: 77kcal (4%), Carbohydrates: 19g (6%), Protein: 2g (4%), Fat: 0.3g, Saturated Fat: 0.04g, Polyunsaturated Fat: 0.1g, Monounsaturated Fat: 0.01g, Sodium: 458mg (20%), Potassium: 509mg (15%), Fiber: 4g (17%), Sugar: 4g (4%), Vitamin A: 15333IU (307%), Vitamin C: 30mg (36%), Calcium: 74mg (7%), Iron: 1mg (6%)