Best 3 Slow Cooker Maple Butternut Squash Soup Recipes

Indulge in the comforting flavors of fall with our delectable Slow Cooker Maple Butternut Squash Soup. This creamy, velvety soup is packed with sweet butternut squash, savory onions, aromatic garlic, and a touch of maple syrup for a touch of sweetness. Simmered to perfection in a slow cooker, this soup is infused with warm spices like nutmeg and cinnamon, creating a symphony of flavors that will warm your soul. Served with a dollop of sour cream or a sprinkle of chopped walnuts, this soup is a perfect balance of sweet and savory, making it an irresistible dish for any occasion.

In addition to the classic Maple Butternut Squash Soup, this article also offers a tantalizing collection of variations to cater to diverse tastes and preferences. If you're looking for a vegan option, try the Creamy Vegan Butternut Squash Soup, which uses coconut milk instead of dairy to create a rich and flavorful soup. For those who enjoy a bit of spice, the Spicy Butternut Squash Soup adds a touch of heat with cayenne pepper and chili powder. And if you're craving a more substantial meal, the Butternut Squash Soup with Turkey adds tender turkey breast for a protein-packed and comforting dish.

Each recipe is carefully crafted to highlight the natural sweetness of butternut squash, and the step-by-step instructions ensure that even novice cooks can create these delicious soups with ease. Whether you're looking for a cozy fall meal, a healthy lunch option, or an impressive dish to serve at a gathering, these Slow Cooker Maple Butternut Squash Soup variations will surely satisfy your cravings.

Here are our top 3 tried and tested recipes!

SLOW-COOKER MAPLE BUTTERNUT SQUASH SOUP

Slow-Cooker Maple Butternut Squash Soup image

Taste the flavors of autumn with squash, apples, maple and spice cooked in a cozy soup.

Provided by By Betty Crocker Kitchens

Categories Entree

Time 7h40m

Yield 8

Number Of Ingredients 12

Ingredients

8 cups cubed peeled seeded butternut squash (about 3 lb)
1 large apple, peeled, chopped
1 large onion, cut into 1-inch pieces
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon salt
1/8 teaspoon pepper
1 carton (32 oz) Progresso™ chicken broth (4 cups)
1/2 cup half-and-half or milk
1/2 cup real maple syrup
3/4 cup plain yogurt or sour cream
2 tablespoons chopped fresh chives

Steps:

Spray 4- to 5-quart slow cooker with cooking spray. In cooker, mix squash, apple, onion, cinnamon, nutmeg, salt and pepper. Pour broth over vegetable mixture.
Cover; cook on Low heat setting 7 to 8 hours (or on High heat setting 3 hours 30 minutes to 4 hours).
Pour about 3 cups of the soup mixture into blender. Cover; blend until smooth. Pour into 8-cup measuring cup or heat-proof pitcher. Blend remaining soup mixture in 2 more batches; pour into measuring cup. Pour pureed soup back into slow cooker. Stir in half-and-half and syrup.
If needed, increase heat setting to High; cover and cook about 15 minutes longer or unto hot. Top each serving with yogurt; sprinkle with chives.

Nutrition Facts : Calories 190, Carbohydrate 34 g, Cholesterol 5 mg, Fat 1/2, Fiber 2 g, Protein 5 g, SaturatedFat 1 1/2 g, ServingSize 1 Serving, Sodium 660 mg, Sugar 22 g, TransFat 0 g

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

Tips:

Start with fresh, ripe butternut squash. This will ensure the best flavor and texture for your soup.
Peel and cube the squash before cooking. This will help it cook evenly.
Use a variety of spices to flavor the soup. Some good options include cinnamon, nutmeg, ginger, and cloves.
Add a splash of maple syrup to sweeten the soup. You can also use brown sugar or honey.
Cook the soup on low heat for several hours. This will allow the flavors to develop and the squash to become tender.
Serve the soup with a dollop of sour cream or yogurt. You can also add a sprinkle of chopped nuts or seeds.

Conclusion:

Slow Cooker Maple Butternut Squash Soup is a delicious and easy-to-make autumn soup. It's perfect for a chilly day or a holiday gathering. The combination of sweet butternut squash, warm spices, and maple syrup is sure to please everyone at your table.