Slow Cooker Butternut Squash Soup: A Creamy and Comforting Fall Favorite

Slow Cooker Butternut Squash Soup is a warm and velvety dish, perfect for chilly days when you want something cozy and flavorful. The natural sweetness of the butternut squash is complemented by the creaminess of the broth and the gentle heat of garlic and nutmeg. This soup is incredibly easy to make, with the slow cooker doing most of the work, giving you a hands-off, stress-free meal.

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Butternut squash is packed with vitamins and fiber, making this dish not only delicious but also nutritious. The cream adds richness, while the nutmeg and thyme bring warmth and depth to every spoonful.

Nutritional Information (Per Serving, Based on 6 Servings):

Calories: 190 kcal
Fat: 10g
Carbohydrates: 22g
Protein: 3g
Sodium: 550mg

Serving Suggestions

This Slow Cooker Butternut Squash Soup is a complete meal on its own, but you can pair it with crusty bread or a side salad for a more filling lunch or dinner. For an elegant presentation, drizzle a bit of extra cream or a swirl of olive oil on top before serving, and garnish with fresh thyme leaves for a pop of color and flavor.

You can also serve this soup as a starter for a holiday dinner, or add a sprinkle of roasted pumpkin seeds or croutons for extra texture and crunch.

Storage Tips

This soup keeps well in the refrigerator for up to 4 days. When reheating, you can add a splash of broth or cream to restore its creamy consistency. It also freezes beautifully for up to 2 months. Simply thaw overnight in the refrigerator and reheat gently on the stovetop.

Slow Cooker Butternut Squash Soup Recipe

Ingredients:

• 1 large butternut squash, peeled, seeded, and cubed
• 1 onion, chopped
• 3 cloves garlic, minced
• 4 cups vegetable broth
• 1/2 cup heavy cream
• 1 teaspoon ground nutmeg
• Salt and pepper to taste
• Fresh thyme for garnish

Instructions:

1. Prepare the vegetables: Place the cubed butternut squash, chopped onion, and minced garlic into the slow cooker.
2. Add the broth and seasoning: Pour in the vegetable broth, and season with salt, pepper, and ground nutmeg. Stir everything together to ensure the vegetables are well coated.
3. Cook on low: Cover and cook on low for 6-8 hours, or on high for 3-4 hours, until the butternut squash is tender and easily mashed with a fork.
4. Blend the soup: Once the squash is cooked, use an immersion blender to puree the soup until smooth. If you don’t have an immersion blender, you can carefully transfer the soup to a blender and blend in batches.
5. Add cream: Stir in the heavy cream, and taste the soup to adjust the seasoning as needed.
6. Serve: Ladle the soup into bowls and garnish with fresh thyme. Optionally, swirl in a little extra cream for a beautiful finish.

Extra Tips:

• If you prefer a thicker soup, reduce the amount of vegetable broth to 3 cups.
• For a dairy-free version, substitute the heavy cream with coconut milk or omit it entirely for a lighter, vegan-friendly soup.
• To enhance the flavors, you can roast the butternut squash before adding it to the slow cooker, which brings out its natural sweetness even more.

Enjoy the warmth and comfort of this creamy butternut squash soup!