Crock-Pot Butternut Squash Photo 3

Crock-Pot Butternut Squash Soup

This bright orange soup is delightfully creamy thanks to the titular headliner: butternut squash. With a supporting cast of carrots and onion, this simple dish is super easy to prep. Just cut everything into cubes, toss into your Crock-Pot slow cooker along with the seasonings and both, and then walk away. (Quick shout out to Crock-Pot® Brand and to Target for making this project possible!) Ordinarily, I’m a pretty busy person, and right now I’m particularly over extended. I’m currently building myself a tiny house on wheels, so having enough time to get everything done is, simply put, impossible. Time is beyond precious. So you can’t begin to imagine what a relief it was to assemble my soup, start my Crock-Pot slow cooker, and then go outside to work on my roof without having to worry about the omnipresent question “What’s for dinner?”

Of course, before we could actual eat any of it, we had to take pictures. And (just a quick tip for any aspiring food photographers out there) a key element in capturing a truly mouthwatering image is being able to actually see the seasonings sitting on top of the soup. It adds texture and interest to your subject and to the scene as a whole. So, even though I’d already seasoned the soup before even turning my Crock Pot slow cooker on, I kept adding just a little bit more cayenne pepper and just a pinch more of black pepper. (Can you sense where I’m headed with this?)

Consequently, by the time I finally got my first taste of soup, it was SPICY. Luckily, I like spicy. So it was no hardship for me to happily inhale two whole bowls of this light (and, in my case, zippy) autumnal meal. Pair it with a fresh loaf of bread and this soup becomes irresistible. And remember how I mentioned visual interest before? Well, if you’re feeling particularly artistic- or if you want an even creamier soup- drizzle some heavy whipping cream over your bowl and garnish with a sprinkle of minced parsley; turning your humble bowl of soup into a straight up culinary masterpiece.

AuthorMackieDifficultyIntermediate

 1 Large Butternut Squash (peeled and cut into cubes)
 1 Large Onion (chopped)
 1 Carrot (peeled and chopped)
 3 Cloves Garlic (minced)
 4 Sprigs Thyme
 1 Sprig Sage
 3 cups Low Sodium Chicken Broth (or vegetable)
 Kosher Salt
 Ground Black Pepper
 1 pinch Cayenne
 Heavy Whipping Cream (for serving)
 Fresh Parsley (chopped for garnish)

1

In a 7 quart Crock-Pot Slow Cooker, combine all of the ingredients except the heavy cream and parsley.

2

Cover and cook for 8 hours on low or 4 hours on high. Once the squash is incredibly tender, remove the thyme and sage sprigs.

3

Puree soup either in a blender or with a handheld immersion blender.

4

Pour heavy cream into the soup (while either still in the Crock-Pot Slow Cooker or just right in the individual bowls) and garnish with fresh parsley.

Ingredients

 1 Large Butternut Squash (peeled and cut into cubes)
 1 Large Onion (chopped)
 1 Carrot (peeled and chopped)
 3 Cloves Garlic (minced)
 4 Sprigs Thyme
 1 Sprig Sage
 3 cups Low Sodium Chicken Broth (or vegetable)
 Kosher Salt
 Ground Black Pepper
 1 pinch Cayenne
 Heavy Whipping Cream (for serving)
 Fresh Parsley (chopped for garnish)

Directions

1

In a 7 quart Crock-Pot Slow Cooker, combine all of the ingredients except the heavy cream and parsley.

2

Cover and cook for 8 hours on low or 4 hours on high. Once the squash is incredibly tender, remove the thyme and sage sprigs.

3

Puree soup either in a blender or with a handheld immersion blender.

4

Pour heavy cream into the soup (while either still in the Crock-Pot Slow Cooker or just right in the individual bowls) and garnish with fresh parsley.

Crock-Pot Butternut Squash

Thanks to Delish for the recipe inspiration!

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