Best 3 Easy Slow Cooker Butternut Squash Soup Recipes

Indulge in a symphony of flavors with our collection of delectable butternut squash soup recipes, crafted to tantalize your taste buds and warm your soul. From classic and creamy to unique and flavorful variations, this culinary journey promises a delightful experience for every palate. Each recipe is carefully curated to highlight the natural sweetness of butternut squash, combined with a harmonious blend of spices, herbs, and fresh ingredients. Whether you prefer a traditional preparation or a more adventurous twist, our recipes offer a diverse selection to suit your culinary preferences. So, gather your ingredients, prepare your slow cooker, and embark on a culinary adventure that will leave you craving more.

**Classic Slow Cooker Butternut Squash Soup**: Experience the timeless flavors of this classic soup, where roasted butternut squash, sautéed onions, and aromatic spices come together in a creamy and comforting embrace.

**Roasted Butternut Squash Soup with Crispy Sage**: Elevate your soup game with this delightful recipe that features roasted butternut squash, fresh sage, and a touch of crispy sage leaves for an extra burst of flavor.

**Slow Cooker Butternut Squash Soup with Coconut Milk**: Embark on a culinary adventure with this unique and flavorful soup, where creamy coconut milk adds a touch of tropical sweetness to the classic butternut squash base.

**Slow Cooker Butternut Squash Soup with Bacon and Apples**: Indulge in a hearty and savory twist on butternut squash soup, where smoky bacon, crisp apples, and a hint of maple syrup create a symphony of flavors.

**Slow Cooker Butternut Squash Soup with Sweet Potatoes and Black Beans**: Experience a vibrant and nutritious soup that combines the sweetness of butternut squash with roasted sweet potatoes, black beans, and a medley of spices for a delightful and wholesome meal.

Check out the recipes below so you can choose the best recipe for yourself!

SLOW COOKER BUTTERNUT SQUASH SOUP RECIPE BY TASTY

Slow Cooker Butternut Squash Soup Recipe by Tasty image

Here's what you need: medium butternut squash, medium yellow onion, garlic, olive oil, vegetable broth, ground ginger, ground cumin, ground coriander, paprika, cayenne pepper, sea salt, black pepper, fresh thyme, coconut milk, pumpkin seed, fresh chive

Provided by Mel Boyajian

Categories Lunch

Yield 6 servings

Number Of Ingredients 16

Ingredients

2 lb medium butternut squash, peeled, seeded, roughly chopped
1 medium yellow onion, roughly chopped
4 cloves garlic
olive oil, to taste
3 cups vegetable broth
½ teaspoon ground ginger
½ teaspoon ground cumin
½ teaspoon ground coriander
½ teaspoon paprika
⅛ teaspoon cayenne pepper
1 ½ teaspoons sea salt
¼ teaspoon black pepper
½ teaspoon fresh thyme
¼ cup coconut milk
pumpkin seed
fresh chive, chopped

Steps:

Add the butternut squash, onion, and garlic to a slow cooker. Drizzle with olive oil and add vegetable broth, ginger, cumin, coriander, paprika, cayenne, salt, and pepper.
Cover and cook on high heat for 4 hours.
Using a hand blender, blend the ingredients until smooth, or transfer to a standard blender or food processor and carefully puree.
Add the thyme and coconut milk and blend to incorporate.
Garnish with pumpkin seeds and chives, if desired.
Enjoy!

Nutrition Facts : Calories 544 calories, Carbohydrate 47 grams, Fat 37 grams, Fiber 3 grams, Protein 2 grams, Sugar 12 grams

SLOW-COOKER BUTTERNUT SQUASH SOUP

Slow-Cooker Butternut Squash Soup image

Much of the work for this soup can be done in advance, and it keeps all day in the slow cooker. This can easily be doubled if you're feeding a crowd. Once you've tried it, try mixing it up-add save or savory with the thyme or replace it with nutmeg. For a vegan version, replace the chicken broth with vegetable broth. -Jennifer Machado, Alta, California

Provided by Taste of Home

Categories Lunch

Time 6h30m

Yield 12 servings (3 quarts).

Number Of Ingredients 10

Ingredients

1 tablespoon olive oil
1 large onion, chopped
2 garlic cloves, minced
1 medium butternut squash (about 4 pounds), peeled and cut into 1-inch pieces
1 pound Yukon Gold potatoes (about 2 medium), cut into 3/4-inch pieces
2 teaspoons minced fresh thyme or 3/4 teaspoon dried thyme
1 teaspoon salt
1/4 teaspoon pepper
5 to 6 cups chicken or vegetable broth
Sour cream, optional

Steps:

In a large skillet, heat oil over medium heat. Add onion; saute until tender, 4-5 minutes. Add garlic; cook 1 minute longer. Transfer to a 6-qt. slow cooker. Add next 5 ingredients and 5 cups broth to slow cooker. Cook, covered, on low until vegetables are soft, 6-8 hours., Puree soup using an immersion blender. Or cool slightly and puree soup in batches in a blender; return to slow cooker. Stir in additional broth to reach desired consistency; heat through. If desired, top servings with sour cream. Freeze option: Freeze cooled soup in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little broth if necessary.

Nutrition Facts : Calories 124 calories, Fat 2g fat (0 saturated fat), Cholesterol 2mg cholesterol, Sodium 616mg sodium, Carbohydrate 27g carbohydrate (6g sugars, Fiber 6g fiber), Protein 3g protein. Diabetic Exchanges

EASY BUTTERNUT SQUASH SOUP

Easy Butternut Squash Soup image

When the weather turns cold, get cozy with a bowl of this butternut squash soup. This recipe is super easy. The cream adds richness, but if you're looking to cut calories, it can be omitted. -Taste of Home Test Kitchen, Milwaukee, Wisconsin

Provided by Taste of Home

Categories Lunch

Time 30m

Yield 9 servings (2 1/4 qt.)

Number Of Ingredients 9

Ingredients

1 tablespoon olive oil
1 large onion, chopped
3 garlic cloves, minced
1 medium butternut squash (3 pounds), peeled and cubed
4 cups vegetable broth
3/4 teaspoon salt
1/4 teaspoon pepper
1/2 cup heavy whipping cream
Optional: Additional heavy whipping cream and crispy sage leaves

Steps:

In a large saucepan, heat oil over medium heat. Add onion; cook and stir until tender. Add garlic; cook 1 minute longer., Stir in squash, broth, salt and pepper; bring to a boil. Reduce heat; simmer, covered, 10-15 minutes or until squash is tender. Puree soup using an immersion blender. Or cool slightly and puree soup in batches in a blender; return to pan. Add cream; cook and stir until heated through. If desired, garnish with additional heavy whipping cream and crispy sage.

Nutrition Facts : Calories 157 calories, Fat 7g fat (4g saturated fat), Cholesterol 17mg cholesterol, Sodium 483mg sodium, Carbohydrate 23g carbohydrate (6g sugars, Fiber 6g fiber), Protein 3g protein.

Tips:

Choose the right butternut squash: Look for a squash that is firm and heavy for its size, with a deep orange color. Avoid squash that has any blemishes or soft spots.
Peel and cube the squash before cooking: This will help the squash cook evenly and prevent it from becoming mushy.
Don't overcrowd the slow cooker: Leave some space between the squash and other ingredients so that the heat can circulate properly.
Add enough liquid: The amount of liquid you need will depend on the size of your slow cooker and the other ingredients you are using. A good rule of thumb is to add enough liquid to cover the squash by about an inch.
Cook the soup on low for 6-8 hours: This will give the squash plenty of time to soften and the flavors to meld.
Puree the soup before serving: This will create a smooth and creamy texture. You can use an immersion blender or a regular blender to puree the soup.

Conclusion:

This easy slow cooker butternut squash soup is a delicious and healthy way to warm up on a cold day. It's also a great way to use up leftover butternut squash. With just a few simple ingredients and a little time, you can have a delicious and nutritious meal that the whole family will enjoy.