Butternut squash and sweet potato soup Recipe

When it comes to cozy, nourishing soups, this Slow Cooker Butternut Squash and Sweet Potato Soup is the ultimate bowl of comfort. Made with a blend of earthy butternut squash, sweet potatoes, and a hint of warming spices, this soup is a go-to choice for chilly days. Whether you’re looking for a healthy vegan meal or simply want to fill your home with inviting aromas, this recipe has it all.

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The beauty of this soup lies in its simplicity—just toss everything into the slow cooker, let the flavors meld for hours, and blend it to creamy perfection. It’s packed with fiber, vitamins, and natural sweetness from the sweet potatoes and optional apple, creating a harmonious balance of flavors in every spoonful. Plus, the slow cooker does all the work, making it ideal for busy schedules or lazy afternoons.

For those who love preparing meals in advance, this soup is a time-saver. You can set it up the night before or let it cook while you go about your day, ensuring a satisfying meal is ready whenever you need it. Warm, hearty, and effortlessly healthy, this soup is perfect for cozy family dinners or as a make-ahead meal that can be enjoyed throughout the week.

Ingredients That Make This Soup Shine

• Butternut squash – Brings a creamy texture and slightly nutty flavor, ideal for rich, velvety soups.
• Sweet potatoes – Adds natural sweetness and enhances the soup’s heartiness, loaded with fiber and nutrients.
• Yellow onion – Offers a savory depth that balances the sweetness of the squash and potatoes.
• Apple (optional) – Provides a subtle hint of sweetness; an optional ingredient that makes the flavor profile more complex.
• Vegetable or chicken broth – Forms the soup’s flavorful base, adding just the right amount of savoriness.
• Ground cinnamon – Adds warmth and a mild spice, perfectly complementing the autumn flavors.
• Nutmeg – Just a pinch adds an earthy richness that makes this soup feel cozy and satisfying.
• Salt and black pepper – Essential for enhancing and balancing all the flavors in the soup.

How to Make Butternut Squash and Sweet Potato Soup

1. Place all ingredients into a 5-quart (or larger) slow cooker, ensuring the vegetables are evenly distributed.
2. Cover and cook on low for 6-8 hours or on high for 3-4 hours, until all the vegetables are very tender.
3. Use an immersion blender directly in the slow cooker to puree the soup until smooth, or transfer it in batches to a countertop blender.
4. Taste and adjust seasoning with extra salt and pepper as needed for a well-balanced flavor.

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Tips for the Best Slow Cooker Soup

• Choose Fresh Ingredients: Use a fresh butternut squash and sweet potatoes for the best flavor and texture.
• Add the Apple with Care: The apple is optional, but if you enjoy a hint of sweetness, it’s a lovely addition. Try a sweeter variety, like Gala or Honeycrisp, for a pleasant, natural flavor boost.
• Adjust the Consistency: If you prefer a thinner soup, add more broth after blending until it reaches your desired consistency.
• Boost Flavor with Herbs: For an herbaceous twist, add a sprig of thyme or rosemary at the beginning of cooking, then remove before blending.

Recipe Variations to Try

This soup is incredibly versatile, allowing you to make it your own. For a protein-packed version, add a drained can of white beans before blending. You can also top the soup with a swirl of coconut milk for a vegan creaminess or sprinkle toasted pumpkin seeds for extra crunch. If you enjoy a spicy kick, a dash of cayenne pepper or smoked paprika can transform the flavor beautifully.

Storing and Reheating Leftovers

Leftovers of this butternut squash and sweet potato soup store well, making it ideal for meal prep. Let the soup cool completely, then transfer it to airtight containers. It will keep in the refrigerator for up to 5 days. To reheat, warm it on the stovetop over low heat, stirring occasionally, or microwave it in 30-second intervals until hot. If freezing, place in freezer-safe containers, leaving a bit of room at the top for expansion, and freeze for up to 3 months. Thaw overnight in the fridge before reheating.

Warm, velvety, and incredibly satisfying, this Slow Cooker Butternut Squash and Sweet Potato Soup is sure to become a fall favorite. Whether you’re serving it as a starter, a light lunch, or a cozy dinner, every bowlful is brimming with the flavors of the season. Enjoy!

Butternut Squash and Sweet Potato Soup Recipe

A hearty, vegan, and vegetarian-friendly soup made effortlessly in the slow cooker. This comforting dish is ideal for a nutritious meal and can even be prepared the evening before to streamline your day.

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Course: Soup

Cuisine: American

Keyword: Butternut Squash and Sweet Potato Soup Recipe

Prep Time: 15 minutes minutes

Cook Time: 3 hours hours

Total Time: 3 hours hours 15 minutes minutes

Servings: 6

Ingredients

• 4 cups low-sodium vegetable or chicken broth
• 1 medium yellow onion chopped
• 2 medium sweet potatoes approx. 1 ½ pounds, peeled and diced into 1-inch pieces
• 1 medium-large butternut squash peeled, seeded, and chopped into 1-inch pieces
• 1 apple cored and diced into 1-inch pieces (optional, see note)
• ½ teaspoon ground cinnamon
• ¼ teaspoon salt
• 1 pinch nutmeg
• Black pepper to taste

Instructions

• Place all ingredients in a 5-quart (or larger) slow cooker.
• Cook on low for 6-8 hours or on high for 3-4 hours, until the vegetables are tender.
• Puree the soup until smooth, using an immersion blender directly in the slow cooker or by transferring in batches to a countertop blender.
• Taste and adjust seasoning with additional salt and pepper if desired.

Notes

Adding the apple will introduce a subtle sweetness to the soup. This recipe is delicious with or without the apple, so feel free to adjust based on preference.