Yield: 4
Crockpot Butternut Squash Soup
This easy Crockpot Butternut Squash Soup is made with warm spices and fresh fall veggies to create a creamy and comforting soup. Perfect easy fall soup recipe!
Ingredients
- 2 lbs peeled and cubed butternut squash
- 1 cup chopped carrots
- 1 medium onion, diced
- 2 cloves garlic, minced
- 32 oz low sodium broth, vegetable or chicken
- ½ teaspoon salt
- ½ teaspoon pepper
- ¼ teaspoon cayenne pepper
- 1 sprig fresh sage
- 5-7 sprigs fresh thyme
Optional Toppings:
- croutons
- pumpkin seeds
- red pepper flakes
- cream, heavy cream, half and half, or coconut milk/cream
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Instructions
- Lightly spray crockpot liner with nonstick spray.
- Add butternut squash, carrots, onion, garlic, broth, salt, pepper and cayenne pepper to crockpot and stir to combine.
- Lay thyme and sage on top. Cover and cook on low for 6-8 hours or high for 4-6 hours.
- Once cooked and squash is fork tender, remove the sage and thyme and discard.
- Purée the soup with an immersion blender or transfer to a food processor or blender to purée in batches. If you use a food processor or blender, make sure not to overfill them.
- Serve soup hot, topped with desired toppings! A swirl of cream, pumpkin seeds and croutons are our favorites!
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Notes
Storage: Store in refrigerator up to 5 days. Reheats great in the microwave. Can also be frozen for up to 3 months.
Nutrition
Serving: 1, Calories: 320kcal, Carbohydrates: 50g, Protein: 13g, Fat: 10g, Saturated Fat: 3g, Polyunsaturated Fat: 6g, Cholesterol: 16mg, Sodium: 684mg, Fiber: 12g, Sugar: 11g