Slow Cooker Butternut Squash Soup
A delicious and comforting soup made with butternut squash and sweet potatoes, perfect for any season.
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.
Send me this recipe!
Just enter your email below and get it sent straight to your inbox!
Notes
For enhanced flavor, consider roasting the butternut squash and sweet potatoes before adding them to the slow cooker. You can also customize the soup by adding cayenne pepper for heat or coconut milk for creaminess.