Slow Cooker Butternut Squash Soup

Make butternut squash soup even easier to make by using your slow cooker. Topped with toasted pepitas for a crunchy garnish.

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Spring may be pushing it’s way through the dreary winter clouds but right now in Ohio it is presenting itself mostly in the form of rain so it is still perfectly acceptable to cozy up with a hot bowl of soup. Especially when that soup requires very little preparation because it’s made in a slow cooker.

After seeing butternut squash on sale I decided to make a slow cooker version of my butternut squash soup that I posted long ago. This version has a nearly identical ingredient list but with less steps. Which means you have less of an excuse not to make it now. Unless of course you live somewhere tropical and are currently sipping on a nice cold beverage. You can keep that info to yourself.

One year ago: Asparagus & Wild Rice Casserole

Two years ago: Baked Quinoa Chicken Parmesan

Four years ago: White Bean Chicken Chili

SLOW COOKER BUTTERNUT SQUASH SOUP

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Yield: 6-8 servings Cooking Time: 6 Hours 10 Minutes 6 Hours 10 Minutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

• 3-3 1/2 lb. butternut squash, peeled, seeded and cubed
• 4 Tbsp (1/2 stick) unsalted butter
• 1 tsp salt
• 1/2 tsp ground white pepper
• 4 cups reduced sodium vegetable broth
• 1 large shallot, minced
• 1/4 cup honey
• 1/2 cup heavy cream or plain Greek yogurt
• 1/4 tsp ground nutmeg
• Toasted pepitas, for garnish

Directions

1. Lightly coat the inside of your slow cooker with nonstick spray. Place the squash, butter, salt, and white pepper inside and stir to coat. Add the broth, shallot, and honey. Cook on low for 6 hours or until the squash is fork tender.
2. Using an immersion blender*, puree the mixture until smooth. Stir in the heavy cream (or Greek yogurt) and cook another 5-10 minutes or until warmed through. Season with nutmeg, and add salt and pepper to taste.
3. Serve immediately with pepitas. Soup can be refrigerated in an airtight container for several days. Warm over low heat until hot; do not boil.

Notes

*You may also transfer the soup to a blender in batches, but let it cool off a little first.

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Post updated 11/16/20, photo above is one of the originals.