Description
A comforting and creamy slow cooker butternut squash soup made with sweet potatoes, aromatic spices, and vegetable broth. This easy-to-make soup is perfect for cozy meals, blending tender cooked vegetables into a smooth, velvety texture. Ideal for vegetarians and wholesome lunches or dinners.
Ingredients
Vegetables
- 6 cups diced butternut squash (40 oz. frozen or a 2.5-3 lb. butternut squash, peeled and cubed)
- 2 cups diced sweet potatoes (10 oz. frozen or 1 medium sweet potato, peeled and cubed)
- 1 small sweet yellow onion, diced
- 1 garlic clove, minced
Spices & Seasonings
- 1 Tbsp. paprika
- 1 tsp. dried oregano
- ½ tsp. dried leaf thyme (not ground)
- ¾ tsp. salt
- ¼ tsp. black pepper
Liquids
- 32 oz. carton vegetable stock or broth
Instructions
- Prepare Ingredients: Peel and cube fresh butternut squash and sweet potato if using fresh produce. Dice the onion and mince the garlic.
- Combine in Slow Cooker: Place all the diced butternut squash, sweet potatoes, onion, garlic, paprika, oregano, thyme, salt, pepper, and vegetable stock into the crockpot. Stir well to evenly distribute the spices and mix ingredients.
- Cook the Soup: Cover the slow cooker and cook on high for 3-4 hours or on low for 5-6 hours until the vegetables are tender and cooked through.
- Blend the Soup: Use an immersion blender to puree the soup directly in the crockpot until silky smooth. Alternatively, transfer in batches to a regular blender or food processor for pureeing.
- Adjust Consistency: If the soup is too thick, add a splash of water or additional broth and blend to desired consistency.
- Serve and Enjoy: Ladle the warm soup into bowls and top with croutons, crackers, feta cheese, or your preferred toppings. Serve immediately.
Notes
- Make sure to peel fresh butternut squash and sweet potatoes before dicing to ensure smooth texture.
- You can substitute vegetable stock with chicken stock if not vegetarian.
- Adjust spices to taste for more or less heat and herb flavor.
- This soup stores well in the refrigerator for up to 3 days and freezes perfectly for up to 3 months.
- For a creamier texture, add a splash of coconut milk or cream before blending.
- Prep Time: 20 minutes
- Cook Time: 4 to 6 hours
- Category: Soup
- Method: Slow Cooking
- Cuisine: American