Slow Cooker Butternut Squash Soup November 10, 2020
Add a creamy, sweet, and super seasonal spin to your holiday menu with this delicious, Slow Cooker Butternut Squash Soup.
It’s soup season AND squash season, so we couldn’t let this time pass us by without a delicious, creamy Butternut Squash Soup recipe. Butternut squash is a go-to for many in the fall season – and for good reason! Not only is butternut squash a source of fibre, vitamin C, and magnesium, it can be used in a variety of ways. Enjoy butternut squash puréed, roasted, toasted, mashed, or even in baking! Today, we’re making a classic Butternut Squash Soup.
Soup isn’t typically easy, but because this recipe bakes in a slow cooker, it’s perfect for busy days when you need an easy, hands-off dinner. Just throw all the ingredients into your slow cooker, get all your daily tasks done, and still come back to a knock-your-socks-off fall soup recipe.
Fresh Tip: While this recipe is already vegetarian if you’d like to make it vegan, substitute the cream with your choice of non-dairy milk. We enjoy coconut or soy milk.
Slow Cooker Butternut Squash Soup
- 2 1/4 lbs Butternut Squash, cubed
- 1 Large Yellow Onion, diced
- 2 Granny Smith Apples, diced
- 2 Carrots, diced
- 1 TBSP Salt
- 1 TSP Black Pepper
- 2 Bay Leaves
- 1 TBSP Curry Powder
- 1 TSP Turmeric
- 1/2 TSP Cinnamon
- 1 TSP Ginger
- 1 TBSP Garlic, minced
- 2 Cups Vegetable Broth
- 1/2 Cup Cream (or non-dairy milk)
- Parsley (for garnish)
- Spray a 7-quart slow cooker with non-stick cooking spray.
- Add all ingredients, except the cream (or non-dairy milk) to the slow cooker. Cook on low heat setting for 7-8 hours or high heat setting for 4-5 hours.
- Once cooked, add all the ingredients to a blender and blend until smooth. Stir in the cream (or non-dairy milk) and adjust seasonings to taste.
- Garnish with extra cream (or non-dairy milk) and fresh herbs.