Slow Cooker Butternut Squash Soup

Slow cooker butternut squash soup is a comforting dish that’s rich in flavor and smooth in texture. Butternut squash and sweet potatoes simmer together for hours, allowing their natural sweetness to blend perfectly. This soup makes a cozy meal for chilly days or a light starter.

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With just a few simple ingredients and minimal preparation, this recipe offers a hassle-free way to enjoy homemade soup. Whether you’re meal prepping or serving a group, this butternut squash soup is sure to be a crowd-pleaser. Plus, it’s completely vegan and dairy-free!

Ingredients that Make the Magic

• Butternut squash – The star ingredient, providing a nutty, sweet base and a velvety texture.
• Sweet potatoes – Adds extra sweetness and depth to the flavor profile.
• Vegetable broth – Enhances the soup’s savory essence and balances the natural sweetness.
• Sweet yellow onion – Brings a subtle sharpness and aromatic quality to the mix.
• Garlic – Adds a hint of pungent flavor that complements the squash and potatoes.
• Dried thyme and oregano – Infuses earthy, aromatic notes that elevate the soup’s complexity.
• Paprika – Lends a mild smoky warmth that rounds out the flavors.
• Salt and black pepper – Essential for seasoning, enhancing each ingredient’s taste.

Simple Steps to Slow-Cooked Perfection

1. Combine diced butternut squash, sweet potatoes, onion, garlic, and seasonings into your slow cooker. Pour in the vegetable broth and stir everything to ensure the flavors blend well.
2. Set your slow cooker to high for 3-4 hours, or low for 5-6 hours. Let the magic happen as the vegetables soften.
3. Once cooked, blend the soup using an immersion blender for a silky-smooth texture. If you don’t have one, transfer the soup to a blender in batches.
4. Adjust the consistency by adding extra broth or water if needed, then serve it warm with your favorite toppings.

Tips for the Creamiest Soup

To ensure a perfectly smooth and velvety texture, take time to blend the soup thoroughly. Using an immersion blender is convenient, but a regular blender or food processor can give a finer result. If you prefer a chunky soup, blend only half the batch and mix it back in.

For added depth, roast the butternut squash and sweet potatoes before adding them to the slow cooker. This will bring out their natural sweetness and enhance the soup’s flavor. You can also top the soup with a drizzle of olive oil or a sprinkle of fresh herbs like parsley.

Storing Leftovers: A Cozy Meal for Later

Store leftover slow cooker butternut squash soup in an airtight container in the refrigerator for up to 3 days. The flavors deepen as it sits, making it an excellent next-day meal. For longer storage, freeze the soup for up to 3 months. When reheating, gently warm it over low heat on the stove, adding a splash of broth to restore its creamy texture if needed.

This soup is perfect for meal prep or as a freezer-friendly option when you need something nourishing on busy days.

Slow Cooker Butternut Squash Soup Recipe

Butternut squash and sweet potatoes simmer all day in the slow cooker, creating a velvety, smooth soup perfect for any meal.

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Course: Main Course

Cuisine: American

Keyword: Slow Cooker Butternut Squash Soup Recipe

Prep Time: 10 minutes minutes

Cook Time: 6 hours hours

Total Time: 6 hours hours 10 minutes minutes

Servings: 6

Ingredients

• 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

Instructions

• Add all the ingredients to a slow cooker, making sure to stir thoroughly. If using fresh squash and sweet potatoes, peel them before dicing.
• Cover and cook for 3-4 hours on high or 5-6 hours on low, allowing the vegetables to soften.
• Once the vegetables are fully cooked, use an immersion blender to blend the mixture until smooth. Alternatively, transfer the soup in batches to a regular blender or food processor for pureeing.
• Continue blending until the soup reaches a silky consistency. If it becomes too thick, add a small amount of water or more broth.
• Serve the soup warm, optionally garnishing with croutons, crackers, or feta cheese. Enjoy!

Notes

Frozen pre-cut butternut squash and sweet potatoes can be used to save time. Fresh produce works just as well.
Pair this soup with a slice of bread or a small salad for a complete meal.
Store leftovers in the refrigerator for up to 3 days, or freeze in an airtight container for up to 3 months.
This soup is completely vegan, vegetarian, and dairy-free, containing no animal products.