Crockpot Butternut Squash Soup

This crockpot butternut squash soup simmers squash, onion, garlic, and warm spices low and slow until it blends into a rich, velvety soup. It is a hands off, naturally gluten free dinner that tastes like fall in a bowl.

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Prep Time 20

Cook Time 6

Total Time 6 20

Course Gluten-free, Soup

Cuisine American

Servings people

Calories 336 kcal

Equipment

Ingredients

4½ pounds butternut squash peeled and diced
2 medium carrots peeled and chopped
2 medium potatoes peeled and chopped
1 large sweet onion diced
3 cloves garlic pressed or minced
4 cups vegetable broth or chicken broth
1 cup heavy cream plus more for serving
¼ cup unsalted butter
1 teaspoon salt
½ teaspoon black pepper
½ teaspoon smoked paprika
½ teaspoon ground nutmeg

Instructions

Add the butternut squash, carrots, potatoes, onion, and garlic to the slow cooker.
Pour in the vegetable broth and add the butter, salt, pepper, and seasonings.
Cover and cook on Low for 6–8 hours or on High for 3–4 hours.
Once the vegetables are very tender, blend the soup until completely smooth using an immersion blender.
Stir in the cream and cook on High for another 10–15 minutes, or until heated through.
Taste and adjust the seasoning before serving. Garnish with extra cream, toasted pumpkin seeds, and fresh thyme if desired.

Notes

Store leftover soup in an airtight container in the refrigerator for up to 5 days.

If you are planning to freeze the soup, do not add the cream. You can freeze the soup for up to 3 months without the cream. Thaw in the fridge overnight before reheating, then stir in the cream after reheating.

Reheat gently on the stovetop over medium-low heat or in the microwave until hot.

Nutrition

Keyword soup, squash

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