Slow-Cooker Butternut Squash Soup Recipe

Name: Slow-Cooker Butternut Squash Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon olive oil; 1 large onion, chopped; 2 garlic cloves, minced; 1 medium butternut squash (about 4 pounds), peeled and cut into 1-inch pieces; 1 pound Yukon Gold potatoes (about 2 medium), cut into 3/4-inch pieces; 2 teaspoons minced fresh thyme or 3/4 teaspoon dried thyme; 1 teaspoon salt; 1/4 teaspoon pepper; 5 to 6 cups chicken or vegetable broth; Sour cream, optional

Servings: persons

1 tablespoon olive oil
1 large onion, chopped
2 garlic cloves, minced
1 medium butternut squash (about 4 pounds), peeled and cut into 1-inch pieces
1 pound Yukon Gold potatoes (about 2 medium), cut into 3/4-inch pieces
2 teaspoons minced fresh thyme or 3/4 teaspoon dried thyme
1 teaspoon salt
1/4 teaspoon pepper
5 to 6 cups chicken or vegetable broth
Sour cream, optional

1
In a large skillet, heat oil over medium heat. Add onion; saute until tender, 4-5 minutes. Add garlic; cook 1 minute longer. Transfer to a 6-qt. slow cooker. Add next five ingredients and 5 cups broth to slow cooker. Cook, covered, on low until vegetables are soft, 6-8 hours.
2
Puree soup using an immersion blender. Or, cool slightly and puree soup in batches in a blender; return to slow cooker. Stir in additional broth to reach desired consistency; heat through. If desired, top servings with sour cream.
3
Freeze cooled soup in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little broth if necessary.

557

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 tablespoon olive oil, 1 large onion, chopped, 2 garlic cloves, minced, 1 medium butternut squash (about 4 pounds), peeled and cut into 1-inch pieces, and more.

Yes, Slow-Cooker Butternut Squash Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Slow-Cooker Butternut Squash Soup

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