Butternut squash soup is an ideal dish to prepare with a crockpot/slow cooker. The recipe contains buttery butternut squash cooked to perfection with a combination of spices and cream in your favorite kitchenware.
Pumpkins can take a while to cook, so cooking them in your crockpot can significantly reduce your time in the kitchen. So keep reading to find out how to make the soup.
Why Crockpot Butternut Squash Soup is A Must-Try Recipe?
You should save this crockpot butternut squash soup recipe because it’s incredibly easy to prepare, using a slow cooker to blend flavors beautifully over time.
The soup is creamy, flavorful, and nutritious, making it a comforting and healthy meal. It’s perfect for busy days as it requires minimal hands-on time.
The combination of butternut squash, aromatic spices, and creamy texture makes it a satisfying dish that’s ideal for any meal. Plus, it’s versatile and can be customized with various toppings and accompaniments.
Kitchen Tools for Crockpot Butternut Squash Soup
To make this crockpot butternut squash soup, use the following:
Crockpot Butternut Squash Soup’s Ingredients
Here are the main ingredients to make your butternut squash soup mouth-watering.
How to Make Crockpot Butternut Squash Soup
Just follow these 4 basic steps, and youโll be enjoying your pumpkin soup in no time!
Step 1: Prepare Your Butternut Squash and Vegetables
On a chopping board, use a sharp knife to remove the waxy skin on your butternut squash. Cut the squash in half just above the rounded end, then cut the round end in half and scoop out the seeds with a metal spoon.
Cut the squash into ยฝ-inch chunks. Dice the rest of your vegetables; potatoes, onions, and garlic.
Step 2: Set Up Your Crockpot / Slow Cooker
Set up your cooking appliance on a kitchen counter as per instructions.
Step 3: Add Ingredients To The Cookware
Add all your ingredients, including spices, to the crockpot but withhold the cream, this will be added once the soup is ready to be blended. Cook your soup on a low setting for 4 hours or a high setting for approximately 8 hours.
Step 4: Pour Cream and Then Puree Your Soup
Once all the ingredients in your soup have cooked, pour cream into the soup, and use a hand-blending stick to puree your soup. Ladle into your favorite bowl and enjoy while itโs still hot! Garnish with some freshly ground black pepper and toasted pumpkin seeds.
Other Tips for Crockpot Butternut Squash Soup
Here are my 6 tips that take this soup to the next level.
Storing and Reheating Suggestions for The Soup
If you already know different ways to keep your butter squash fresh, then storing this soup will be a piece of cake. Remember to let it completely cool down before storing it in the fridge or freezer.
In The Fridge
If you want to store the leftovers for further use, place the remaining soup in an airtight container and in the fridge. It can last about 5 days.
In The Freezer
Butternut squash soup will last even longer when freezing, with a shelf life of up to 3 months. For freezing, you will need to place the soup into a freezer-safe bag and defrost it for a night before reheating.
How To Reheat
You can reheat the soup with the microwave or the stove. If you are in a hurry, the microwave is a good option. Make sure to place the soup in the microwave-safe bowl and gently reheat it until it becomes warm.
On the stove, reheat the soup under medium-low heat until thoroughly warmed. If you find that the soup is too thick, you can add a little amount of broth.
Crockpot Butternut Squash Soup – Classic, Yet Tasty
So have you ever tried this delicious crockpot soup recipe? Do you know other variations of this cozy dish? Feel free to comment below with any serving suggestions youโve tried, and please share this post with your loved ones. Have a nice day, and stay safe.
Crockpot Butternut Squash Soup Recipe
Equipment
- Crockpot / Slow cooker
- Chopping Board
- Knife
- Ladle
- Hand Blender
Ingredients
- 6 cups fresh butternut squash
- 2 medium potatoes (approximately 2 cups)
- 3.5 cup vegetable stock
- 1 medium onion, diced
- Salt and pepper to taste
- 3 – 4 garlic cloves, diced
- 0.25 teaspoon nutmeg powder
- 0.25 teaspoon ginger powder
- 0.25 teaspoon smoked paprika
- 1 cup fresh cream
- 1 – 2 teaspoons pumpkin seeds
Instructions
- Place a chopping board on a countertop, then use a sharp knife to remove the pumpkin's skin. Cut pumpkin in half, deseed, then cut into ยฝ-inch pieces.Roughly chop the potatoes, onions, and garlic on your chopping board.
- On a hard flat elevated surface, plug in your crockpot and set up as per your appliance instructions.
- Next, scoop the chopped vegetables, vegetable stock, and spices into the crockpot but withhold the cream.
- Cook your soup on a high setting for 4 hours or low setting for approximately 8 hours.Turn off your crockpot when all the vegetables are cooked through.
- Add fresh cream, and then blend your soup using a handheld stick blender.
- Serve hot and enjoy.
Video
Notes
- You can adjust the consistency of the soup to your liking by turning the crockpot on without a lid to make it thicker or adding more cream to thin out the soup. Keep in mind that soup tends to thicken as it cools.
- Pumpkin soup freezes extremely well. To freeze, pour into an airtight container, and store in a freezer for up to 2 – 3 months.
Nutrition
Paige Gilmore
Content Writer
Expertise
Home Cooking, Food Editor, Cooking-video Maker, Food Styling, Food Photography, Cooking-video Maker, Data Analysis, Business Owner, Strategy & Marketing Director
Education
Auckland University of Technology, New Zealand
Auckland University of Technology, New Zealand
The Culinary Collective, New Zealand
Paige Gilmore is a versatile content creator from Auckland, with a focus on culinary arts and a distinctive foundation in science and analytics. Her varied skills enrich her cooking, enabling her to combine precise techniques with imaginative style in the kitchen.