Slow Cooker Butternut Squash Soup
Dive into this recipe for slow cooker butternut squash soup and enjoy spoonful after spoonful of this winter warmer.
Servings: 4
Equipment
- Slow Cooker 6-Quart
- Skillet Medium
Ingredients
- 1 Tablespoon butter
- 1 yellow onion diced
- 2 Cloves garlic minced or thinly sliced
- 2 Teaspoons salt plus more to taste
- ½ Teaspoon black pepper freshly cracked, plus more to taste
- 1 apple large Honeycrisp, cored and roughly chopped
- 20 Ounces butternut squash froze, diced
- 1 Teaspoon dried thyme
- ½ Teaspoon ground cinnamon
- ¼ Teaspoon ground nutmeg
- 1 bay leaf dried
- 2½ Cups chicken broth
- ⅔ Cup heavy whipping cream plus more for garnish
- Sliced almonds or pumpkin seeds for optional garnish
Instructions
- Melt the butter in a skillet over a medium heat.
- Add the onions and sauté until tender, about 4 minutes.
- Add the garlic, salt, pepper, apples, butternut squash, thyme, cinnamon, nutmeg, bay leaf, and chicken broth to a 6-quart slow cooker.
- Cover and cook on high for 4 hours.
- Puree the soup with an immersion blender and then stir in the heavy cream.
- Cover and cook for 20 to 30 minutes more.
- Ladle the soup into serving bowls.
- Garnish with dried thyme, a drizzle of heavy cream and sliced almonds or pumpkin seeds, if liked.
- Serve immediately.
Notes
Enhance flavor: Sauté the onions and garlic until golden brown for a deeper, richer flavor before adding them to the slow cooker.
Texture adjustment: For a chunkier texture, reserve some of the butternut squash and apple pieces, then stir them back into the soup after blending.
Creaminess: If you prefer a thicker soup, reduce the amount of chicken broth or increase the heavy cream slightly.
Spice levels: Adjust the amount of cinnamon, nutmeg, and thyme according to your taste preferences for a more customized flavor profile.
Garnish: Experiment with different garnishes like roasted pumpkin seeds, crumbled bacon, or fresh herbs to add variety and texture to your soup.
Prep ahead: For a busy weeknight, prepare and freeze the soup base in advance, then simply reheat and finish with cream when ready to serve.
Use an immersion blender if possible: It makes it easier to create homemade soups. If you don’t have one, you can always use a regular blender and ladle the soup into it.
Texture adjustment: For a chunkier texture, reserve some of the butternut squash and apple pieces, then stir them back into the soup after blending.
Creaminess: If you prefer a thicker soup, reduce the amount of chicken broth or increase the heavy cream slightly.
Spice levels: Adjust the amount of cinnamon, nutmeg, and thyme according to your taste preferences for a more customized flavor profile.
Garnish: Experiment with different garnishes like roasted pumpkin seeds, crumbled bacon, or fresh herbs to add variety and texture to your soup.
Prep ahead: For a busy weeknight, prepare and freeze the soup base in advance, then simply reheat and finish with cream when ready to serve.
Use an immersion blender if possible: It makes it easier to create homemade soups. If you don’t have one, you can always use a regular blender and ladle the soup into it.
Nutrition
Calories: 249kcal | Carbohydrates: 28g | Protein: 4g | Fat: 15g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 48mg | Sodium: 1730mg | Potassium: 670mg | Fiber: 5g | Sugar: 11g | Vitamin A: 15699IU | Vitamin C: 35mg | Calcium: 126mg | Iron: 2mg
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