Spicy Squash Soup (Crock Pot) Recipe

Name: Spicy Squash Soup (Crock Pot)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 butternut squash (about 2 1/2lb total weight) or 2 pumpkin, seeds removed, chopped finely (about 2 1/2lb total weight); 1 ounce butter; 2 onions, sliced fine; 2 stalks celery, finely chopped; 1 garlic clove, crushed; 1 teaspoon ground cumin; 1 teaspoon ground coriander; 1 teaspoon hot chili powder; 4 cups vegetable stock, hot; salt, to taste; pepper, to taste; 2/3 cup half-and-half; 4 slices smoked bacon; 2 tablespoons cilantro, chopped

Servings: persons

2 butternut squash (about 2 1/2lb total weight) or 2 pumpkin, seeds removed, chopped finely (about 2 1/2lb total weight)
1 ounce butter
2 onions, sliced fine
2 stalks celery, finely chopped
1 garlic clove, crushed
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon hot chili powder
4 cups vegetable stock, hot
salt, to taste
pepper, to taste
2/3 cup half-and-half
4 slices smoked bacon
2 tablespoons cilantro, chopped

1
Melt the butter in a pan and saute onions, garlic and celery for 5 minutes. Add the butternut squash and all the spices and saute for a further five minutes, stirring occasionally.
2
Transfer to crock pot, add stock and cook on low for 6-8 hours.
3
Carefully transfer to a blender, or using a stick blender, puree until smooth.
4
Add cream, cover and heat for another 30-60 minutes.
5
In the meantime, preheat your boiler to high and grill the bacon strips until crisp, turning over once.
6
Drain bacon on paper towels.
7
Stir the cilantro into the soup and divide into serving bowls.
8
Crumble the bacon and sprinkle over the top.
9
Serve immediately.

658

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

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

My Personal Notes

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How did you like this recipe?

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

You need 14 ingredients. The key ingredients include: 2 butternut squash (about 2 1/2lb total weight) or 2 pumpkin, seeds removed, chopped finely (about 2 1/2lb total weight), 1 ounce butter, 2 onions, sliced fine, 2 stalks celery, finely chopped, and more.

Yes, Spicy Squash Soup (Crock Pot) 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.

That's it — enjoy your meal!

Spicy Squash Soup (Crock Pot)

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions