How to Make Slow Cooker Butternut Squash Soup - A Step-by-Step Guide

Nothing warms the soul quite like a steaming bowl of butternut squash soup on a chilly day. This slow cooker version takes the classic comfort food to a whole new level of convenience, allowing the flavors to meld together over several hours of gentle cooking. Not only is this recipe incredibly satisfying and delicious, but it's also packed with nutrients and vitamins, making it a wholesome choice for busy weeknights or lazy weekends.

The rich and creamy soup is made with just a handf...

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Ingredients

  • 2 large butternut squashes, seeded and sliced into rounds
  • 4 carrots, peeled and cut into chunks
  • 1 large yellow onion, quartered
  • 8 cubes vegetable bouillon
  • 1 white potato, peeled and cut into chunks
  • 8 cups water
  • 1 bay leaf
  • 1 teaspoon garlic powder
  • ½ teaspoon ground nutmeg
  • salt and ground black pepper to taste

Information

  • Prep Time: 25 mins
  • Cook Time: 4 hrs 10 mins
  • Total Time: 4 hrs 35 mins
  • Servings: 8
  • Yield: 8 servings

  • Preheat an oven to 500 degrees F (260 degrees C). Line a baking sheet with aluminum foil.
  • Spread squash, carrots, and onion out into a single layer on the prepared baking sheet.
  • Bake in the preheated oven until slightly browned, about 10 minutes. Cut rind from squash and discard.
  • Place bouillon cubes in a slow cooker. Pour peeled squash pieces, carrots, onions, and potato into slow cooker. Pour water over vegetables and stir in bay leaf, garlic powder, nutmeg, salt, and black pepper.
  • Cook on High for 4 hours, stirring once. Discard bay leaf.
  • Puree soup with an immersion blender until smooth.
  • Nutrition

    194 cal.

    • Total Fat: 1g
    • Saturated Fat: 0g
    • Sodium: 73mg
    • Total Carbohydrate: 49g
    • Dietary Fiber: 9g
    • Total Sugars: 11g
    • Protein: 4g
    • Vitamin C: 80mg
    • Calcium: 188mg
    • Iron: 3mg
    • Potassium: 1440mg