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: 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; 1/2 teaspoon ground nutmeg; salt and ground black pepper to taste

Servings: persons

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
1/2 teaspoon ground nutmeg
salt and ground black pepper to taste

1
Preheat an oven to 500 degrees F (260 degrees C).
2
Line a baking sheet with aluminum foil.
3
Spread squash, carrots, and onion out into a single layer on the prepared baking sheet.
4
Bake in the preheated oven until slightly browned, about 10 minutes.
5
Cut rind from squash and discard.
6
Place bouillon cubes in a slow cooker.
7
Pour peeled squash pieces, carrots, onions, and potato into slow cooker.
8
Pour water over vegetables and stir in bay leaf, garlic powder, nutmeg, salt, and black pepper.
9
Cook on High for 4 hours, stirring once.
10
Discard bay leaf.
11
Puree soup with an immersion blender until smooth.

431

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: 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, 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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