Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Slow Cooker Butternut Squash Soup


  • Author: Jordan Cord
  • Prep Time: 10 mins
  • Cook Time: 6 hours
  • Total Time: 6 hours 10 minutes

Description

This savory, slightly spicy version of butternut squash soup requires just 4 ingredients and comes together in your crockpot.


Ingredients

Scale
  • 8 cups butternut squash [peeled and chopped into 1" cubes]
  • 1 yellow onion, finely chopped
  • 2 cloves of garlic, minced
  • 32 ounces vegetable broth
  • ⅛ teaspoon cayenne pepper
  • ½ teaspoon red chili flakes
  • ½ teaspoon black pepper
  • ½ teaspoon white pepper
  • 3 sprigs fresh thyme

Instructions

  1. Peel and chop butternut squash into cubes about 1" square.
  2. Chop onion and mince garlic.
  3. In a large crockpot, add squash, onions, garlic, thyme, and broth.
  4. Add seasonings and use a spoon to stir them in.
  5. Set temperature to low and cook for 4-6 hours, stirring occasionally. The soup is done when the squash is very fork tender
  6. Using an immersion blender, puree the ingredients until smooth and all chunks have disappeared. If you don't have an immersion blender, just pour the mixture into a regular blender [in 2 batches, if necessary] and blend until smooth.
  7. Serve with fresh black pepper and a crusty baguette.