Slow Cooker Roasted Butternut Squash Soup
Slow Cooker Roasted Butternut Squash Soup is very easy to make and perfect for the busy home cook! Make this rich soup using the crockpot for a hassle-free dinner! This dish is naturally gluten-free, and a must-try during the fall season.
This healthy dish is one of those kinds that are easy to make but packs in a lot of flavors. Make this along with other autumn favorites like the Pumpkin Cheesecake, Oven-roasted Turkey, and Blueberry French Toast Casserole.
Crockpot Butternut Squash Soup Recipe
Slow Cooker Roasted Butternut Squash Soup is the perfect fall comfort food with a nice balance of sweet and savory flavors. It is a creamy soup that makes for a nice dinner entree. In addition, is healthy and light, but yet very satisfyingly delicious.
Also, this is a super easy recipe to make, with budget-friendly ingredients, and just a few simple prep steps. During the autumn season, this creamy butternut squash soup is always on our menu. We like to pair it with a healthy salad or enjoy it with homemade dinner rolls or crusty bread.
The soup is creamy as it is and that comes in handy when making it into a soup. I love how the earthy and somewhat nutty flavors of this fruit come together into a smooth dish.
And yes, it is a fruit. It contains the seeds of the plant and therefore, it is scientifically categorized as a fruit. However, we have been cooking it as if were a vegetable which is also totally fine.
And preparing this dish in the crock pot for hours on end makes it even more appetizing with the aroma it produces in the kitchen.
So, what are you waiting for? Read on for a great recipe that I suggest you prepare the night before your event!
Is butternut squash healthy?
Absolutely! It is rich in minerals and vitamins most especially vitamin A and vitamin C. Also, this fruit has high levels of this vitamin which is even more than the recommended daily allowance for both men and women.
In addition, it is rich in fiber, high in potassium, beta-carotene, and other antioxidants. These all aid in improving and maintaining one’s overall health and well-being. You can read more of this amazing fruit’s health benefits here.
Ingredient list:
- Butternut squash: I like to use a whole squash cut it into smaller cubes and quickly roast it for about 30 minutes. Use this link to learn how to quickly roast a butternut squash. Or, as an alternative, use pre-cut squash (either fresh or frozen) from the local grocery store.
- Vegetable broth: Go with a low-sodium version vegetable stock. Also, feel free to use chicken stock if desired.
- Heavy cream or coconut cream: Both ingredients work really well to make this delicious soup. Therefore, use whichever you prefer.
- Olive oil
- Onion, garlic, and fresh ginger: This adds plenty of aromas to it!
- Seasonings: Brown sugar, nutmeg, cinnamon, cloves, salt, and black pepper.
- Pepita seeds and cilantro: For the topping.
How to make Slow Cooker Roasted Butternut Squash Soup:
- Roast: First, drizzle some olive oil to roast the squash at 400 degrees F for about 30 minutes to caramelize it.
- Cook: Next, add all the ingredients to the crockpot. Cook it on high heat for 4 to 5 hours, or on the low heat setting, for 6 to 8 hours.
- Puree soup: Next, using a hand blender or immersion blender, blend the soup until smooth and creamy.
- Serve: Season, drizzle with cream and garnish before serving.
Variations and substitutions:
- Dairy-free: Omit the heavy cream, and use coconut milk or coconut cream instead.
- Meat: To make it a full meal, add some proteins. Great additions would be crumbled Italian sausage, cooked bacon, leftover ham, ground or shredded turkey, and chicken.
- Other veggies: In addition, you can add your favorite vegetables. Such as carrot, sweet potatoes, apple, peas, broccoli, etc.
- Seasonings: Use whatever you like or have on hand. For extra depth of flavor, add some curry powder, garlic powder, cayenne pepper, etc.
- Add rice or grains: From time to time, I like to add some sore white rice, brown rice, or quinoa. Just make sure to also use extra broth since the grains will absorb the liquid.
- Thai version: For a Thai curried butternut squash soup, simply add 2 tablespoons of red curry paste.
Stovetop butternut squash soup instructions:
Making it on the stovetop is a great and easy alternative. Here are the steps:
- Peel and cut the squash. Then, roast it in the oven.
- Then, in a large pot, add some olive oil, and quickly saute onion and minced garlic.
- Next, add the rest of the ingredients (except the creamy coconut milk) to the pot.
- Simmer for about 25-30 minutes until the squash is tender.
- Blend: Using an immersion blender or regular blender, puree the soup until smooth and has a creamy texture.
- Season to taste, garnish, and serve warm.
Here is my step-by-step recipe for the stovetop butternut squash soup. Feel free to customize it using your own ingredients.
Instant Pot version:
Alternatively, feel free to make it in the Instant Pot. It is super quick and easy to make and is just perfect during busy weeknights.
Check out this delicious Instant Pot roasted butternut squash soup.
Favorite toppings:
What you can use to garnish this kind of dish are those that will add a contrast to the overall texture. Hence, the topping suggestions below show crispy topics.
- Cheese
- Croutons
- Toasted pumpkin seeds
- Red chili
- Shallot crisps
- Chips or crackers
- Crispy bacon
- A dollop of sour cream
- Greek yogurt
- Fresh sage, fresh thyme, or other fresh herbs
- Maple syrup
- Lime wedges
- Fresh cilantro
How Do You Use Frozen Butternut Squash for Soup?
- If you have cubed squash already in your freezer or can purchase it, there are two ways to use it in this soup.
- Option 1: Let it thaw in the refrigerator overnight and lightly pat it dry. Proceed with the recipe as directed.
- Option 2: Add the frozen butternut squash cubes directly to the crockpot and extend the cooking time.
What to serve with it?
Looking for a great side dish?! Then try some of the following:
- Salads: Such as Mexican salad or arugula salad.
- Bread or potatoes: Oven roasted sweet potato fries, dinner rolls, or beer bread.
- Roasted vegetables: Roasted carrots or asparagus.
Can I make it in advance?
Yes! This keeps well and sometimes the flavors become more intense after a while. Just follow the storage details below.
How to Store Slow Cooker Roasted Butternut Squash Soup:
- Refrigerate: As in any kind of dish that you will refrigerate, allow it to cool at ambient temperature first. Then, transfer into an airtight container and consume within 5 days.
- Freeze: Also, if you plan on freezing this to serve for later, simply allow it to cool down at room temperature first. Then, scoop it into freezer bags. Also, make sure that each bag is not packed full to allow the expansion of the liquid. Then, lay each bag flat on top of each other in the freezer for 3 months.
- To reheat: Simply thaw overnight. Then, heat it up on the stove.
More delicious slow cooker soups:
Recipe Tips:
- Feel free to substitute coconut milk or half and half for the heavy cream.
- Also, sautéing the ingredients firsts makes the flavors deeper. But since this is a crockpot recipe, you can simply add in the ingredients and wait for several hours.
- Roasting the squash is optional, but it will add extra flavor.
- In addition, I use medium butternut to make this good soup. However, if you want a larger portion, go with a larger size one.
- The easiest way to peel it would be using a vegetable peeler.
Slow Cooker Roasted Butternut Squash Soup
Ingredients
Soup:
- 2 tablespoons olive oil
- 1 yellow onion diced
- 4 cloves garlic minced
- 1 tablespoon fresh ginger minced
- 4 cups low-sodium vegetable broth plus more if needed
- 1 cup heavy cream
- 6 cups diced butternut squash roasted or raw
- 1/2 teaspoon sea salt plus more to taste
- 2 tablespoons brown sugar
- 1/4 teaspoon ground nutmeg
- 1/3 teaspoon ground cinnamon
- 1/8 teaspoon ground cloves
- Freshly ground black pepper
Toppings:
- Chopped fresh cilantro
- Pepita seeds
- Drizzle of cream
Instructions
Roast the Squash - optional:
- For more flavor, mix the cubed squash with 2 tablespoons of olive oil, arrange on a baking sheet, and roast for 30 minutes at 400 degrees F.
Make the Soup:
- Add all the ingredients from the SOUP section, except the heavy cream, to the slow cooker.
- Cook on low for 7-8 hours or on high for 4-5 hours.
- During the last 30 minutes of cooking, add the cream and use a potato masher to puree the squash.
- Taste and adjust for salt, pepper, and other seasonings. If the soup is too thick add more warm cream or warm broth.
- Use a blender or an immersion blender to cream the soup as much as you like.
- Serve garnished with cream, cilantro, and pepita seeds.
Nutrition
