Slow Cooker Butternut Squash Soup is a delicious and comforting dish perfect for any season. It’s packed with nutrients and flavors that make it wholesome and satisfying. This recipe embraces the natural sweetness of butternut squash and sweet potatoes, bringing together a delightful blend of spices that enhance the overall taste. The beauty of using a slow cooker means you can set it and forget it, allowing the flavors to develop beautifully while you go about your day.
Why We Love This Slow Cooker Butternut Squash Soup Recipe
This Slow Cooker Butternut Squash Soup isn’t just a meal; it’s an experience. You’ll appreciate how easy it is to prepare, requiring minimal prep work and simple, fresh ingredients. The combination of butternut squash and sweet potatoes creates a creamy texture that is both indulgent and healthy. Plus, the slow cooking process melds the flavors together, producing a rich and inviting aroma that will make your kitchen feel like home. Whether it’s a chilly evening or you simply crave something warm and hearty, this soup can effortlessly warm you up. You’ll also find it adaptable and versatile, making it a crowd-pleaser for everything from casual family dinners to impressive gatherings.
Ingredients about Slow Cooker Butternut Squash Soup
- 2 cups diced sweet potatoes (approximately 10 oz. frozen or 1 fresh sweet potato)
- 6 cups diced butternut squash (about 40 oz. frozen or 2.5-3 lb. fresh)
- ¾ tsp. salt
- 32 oz. vegetable broth
- 1 small sweet yellow onion (diced)
- ¼ tsp. black pepper
- ½ tsp. dried thyme leaves
- 1 garlic clove (minced)
- 1 tsp. dried oregano
- 1 Tbsp. paprika
How to Make Slow Cooker Butternut Squash Soup Directions
Getting started with your Slow Cooker Butternut Squash Soup is a breeze. The first step is preparing your vegetables. Take the time to peel and chop your sweet potatoes and butternut squash into small cubes. This helps with even cooking and ensures a smooth blend later on.
Next, it’s time to combine all your ingredients in the slow cooker. Begin by adding the diced sweet potatoes and butternut squash into the pot. Pour in the vegetable broth, and toss in the diced onion. Season everything with salt, black pepper, dried thyme, minced garlic, dried oregano, and paprika. Give it a good stir to mix everything together evenly.
Now, set your slow cooker to the desired cooking time. You can cover and cook it on high for 3-4 hours or on low for 5-6 hours. The cooking time allows the vegetables to soften and the flavors to meld beautifully. It’s important to check that the vegetables are tender before blending.
Once everything is cooked, it’s time to transform that hearty mixture into soup! Use an immersion blender to blend everything until smooth. If the soup feels too thick for your liking, you can adjust it by adding more broth or water to reach your desired consistency.
After blending, taste the soup and adjust the seasoning as necessary. You may want to add a bit more salt, pepper, or spices to enhance the flavor to your liking.
How to Serve Slow Cooker Butternut Squash Soup
When it comes to serving your Slow Cooker Butternut Squash Soup, presentation can elevate the experience. Pour the soup into bowls, and consider garnishing with croutons or a sprinkle of fresh herbs to add some texture and color. You could also drizzle a bit of olive oil or a dollop of yogurt on top for added richness.
This soup pairs wonderfully with simple sides. A slice of crusty bread or a light salad complements it perfectly. If you’re hosting a gathering, serve the soup in a large pot so guests can help themselves, creating a warm and inviting atmosphere around your table. The vibrant color and comforting aroma are sure to have everyone returning for seconds!
Expert Tips: Slow Cooker Butternut Squash Soup
To enhance your Slow Cooker Butternut Squash Soup, keep these expert tips in mind. Firstly, if you have time, roasting the butternut squash and sweet potatoes before adding them to the slow cooker can intensify their flavors. Simply toss them with a bit of oil and your favorite seasonings, and roast at 400°F for about 20-30 minutes until slightly caramelized.
If you prefer a bit of spice, consider adding a dash of cayenne pepper or red pepper flakes to the mixture for some heat. Additionally, if you’re looking for a creamier finish, stir in a splash of coconut milk or heavy cream just before serving. This will add a richness that beautifully complements the soup.
Lastly, feel free to get creative with toppings! Seeds, nuts, and even a sprinkle of feta cheese can add a flavorful twist. Use your imagination and tailor the soup to your taste!
How to Store Slow Cooker Butternut Squash Soup
Storing your Slow Cooker Butternut Squash Soup is straightforward and convenient. Once your soup has cooled, transfer it into an airtight container. It can be refrigerated for up to 4-5 days. If you want to store it for a longer period, consider freezing it. Pour the soup into freezer-safe containers, leaving some space at the top for expansion, and it can last for about 2-3 months in the freezer.
When you’re ready to enjoy the leftovers, reheat your soup on the stove over low heat, or use the microwave. If the soup has thickened during storage, add a splash of broth or water to reach your desired consistency while reheating.
Variation of Slow Cooker Butternut Squash Soup
One of the joys of making Slow Cooker Butternut Squash Soup is its versatility. You can easily customize it to suit your preferences. For a spiced version, try adding ginger or curry powder for an exotic twist. If you’re looking for extra nutrition, stir in some greens like kale or spinach right before blending for a nutrient boost.
For a heartier soup, you could add in some lentils or chickpeas. They’ll provide a filling protein source and complement the sweetness of the squash beautifully. You can also experiment with different herbs and spices to personalize the flavor profile—rosemary, sage, or even a hint of cinnamon can complement the natural sweetness in delightful ways.
If you prefer a chunkier texture, reserve some of the diced vegetables before blending. Stir them back into the soup after it’s creamy and smooth for a pleasing contrast.
FAQ
What ingredients are used in Slow Cooker Butternut Squash Soup?
The main ingredients include diced sweet potatoes, butternut squash, vegetable broth, yellow onion, and various seasonings like salt, black pepper, dried thyme, garlic, oregano, and paprika.
How long does it take to cook Slow Cooker Butternut Squash Soup?
You can cook the soup on high for 3-4 hours or low for 5-6 hours, depending on your schedule. Just make sure the vegetables are tender before blending.
Can I freeze Slow Cooker Butternut Squash Soup?
Yes, after cooling, you can freeze the soup in airtight containers for up to 2-3 months. Just be sure to leave some space at the top of the container for expansion.
How do I make my Slow Cooker Butternut Squash Soup smoother?
For a smoother texture, blend the soup using an immersion blender until it reaches your desired creaminess. You can add additional broth or water if it’s too thick.
What can I serve with Slow Cooker Butternut Squash Soup?
The soup pairs wonderfully with crusty bread, a fresh salad, or can be enjoyed on its own. Garnishing with croutons or herbs also enhances the presentation and flavor.
Slow Cooker Butternut Squash Soup
Ingredients
Vegetables
- 2 cups diced sweet potatoes (approximately 10 oz. frozen or 1 fresh sweet potato)
- 6 cups diced butternut squash (about 40 oz. frozen or 2.5-3 lb. fresh)
- 1 small sweet yellow onion (diced)
- 1 clove garlic (minced)
Liquids
- 32 oz. vegetable broth
Spices and Seasonings
- ¾ tsp. salt
- ¼ tsp. black pepper
- ½ tsp. dried thyme leaves
- 1 tsp. dried oregano
- 1 Tbsp. paprika
Instructions
Preparation
- Peel and chop your sweet potatoes and butternut squash into small cubes.
Cooking
- Combine sweet potatoes, butternut squash, vegetable broth, and diced onion in the slow cooker.
- Season with salt, black pepper, dried thyme, minced garlic, dried oregano, and paprika. Stir to mix everything together evenly.
- Cover and cook on high for 3-4 hours or on low for 5-6 hours, until vegetables are tender.
Blending
- Use an immersion blender to blend the mixture until smooth, adjusting consistency with more broth or water if needed.
- Taste the soup and adjust the seasoning as necessary.
Serving
- Pour the soup into bowls and garnish with croutons or fresh herbs.
- Serve with crusty bread or a light salad.
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