Creamy Slow Cooker Butternut Squash Soup
This creamy slow cooker butternut squash soup is made with warm spices and a splash of heavy cream. Let the slow cooker do most of the work, then blend until smooth and season to taste.
Ingredients
- 1 onion finely chopped
- 1 tablespoon butter
- 3 cloves garlic minced
- 1 tablespoon light brown sugar
- 1 teaspoon ground ginger
- 1 teaspoon ground cumin
- ½ teaspoon ground turmeric
- ½ teaspoon dried thyme
- ¼ teaspoon ground nutmeg
- 1¾ pounds butternut squash peeled, seeded, and cubed
- 2 ½ cups chicken broth
- ½ cup heavy cream
- salt and pepper to taste
Ingredients you need per step are listed below the step in Italic
Instructions
- Spread the onion and butter over the bottom of the slow cooker.1 onion, 1 tablespoon butter
- Add the garlic, brown sugar, ginger, cumin, turmeric, thyme, and nutmeg.3 cloves garlic, 1 tablespoon light brown sugar, 1 teaspoon ground ginger, 1 teaspoon ground cumin, ½ teaspoon ground turmeric, ½ teaspoon dried thyme, ¼ teaspoon ground nutmeg
- Add the cubed butternut squash and pour in the chicken broth. Stir briefly to combine.1¾ pounds butternut squash, 2 ½ cups chicken broth
- Cover and cook on low for 6–7 hours or on high for 3–4 hours. The squash is ready when you can easily pierce it with a fork.
- Use an immersion blender to blend the soup until completely smooth.
- Stir in the heavy cream.½ cup heavy cream
- Taste and season with salt, black pepper.salt and pepper
- If the soup is too thick, stir in a little warm chicken broth at a time until it reaches your preferred consistency.
NOTES
1. Butternut squash: Weigh the squash after peeling it and removing the seeds. You need 1¾ pounds (800 g) of squash flesh. Precut refrigerated butternut squash works too. If the pieces are large, cut them into cubes about ½ inch in size.
2. Slow cooker: This recipe was tested in a 3.5-quart (3.5-liter) slow cooker.
3. Check the squash at the end of the cooking time to make sure it is completely tender. You should be able to pierce it easily with a fork.
4. Light brown sugar: The light brown sugar makes the soup a little sweeter. Prefer it less sweet? Leave it out. You don’t need to change anything else in the recipe.
5. Thinning the soup: Is the soup too thick after blending and adding the cream? Stir in small amounts of warm chicken broth until it reaches the consistency you like. Taste first. If the soup is already salty enough, use hot water instead.
6. Storage
- Let the soup cool quickly in small containers. Cover and place it in the refrigerator or freezer within 2 hours. Store for up to 2 days in the refrigerator or up to 3 months in the freezer.
- Making the soup ahead to freeze? Wait to add the heavy cream until you reheat it. Cream can separate after freezing, which may give the soup a grainy texture.
- To reheat: Thaw frozen soup, covered, in the refrigerator. Heat it in a saucepan, stirring regularly, until hot. Add the heavy cream and heat through.
- Tip: If you froze the soup with the cream already added and it looks less smooth after thawing, blend it briefly with an immersion blender.
Nutrition
Calories: 172kcal | Carbohydrates: 21g | Protein: 3g | Fat: 10g | Saturated Fat: 6g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 2g | Trans Fat: 0.1g | Cholesterol: 30mg | Sodium: 397mg | Fiber: 3g | Sugar: 7g | Vitamin A: 14428IU | Vitamin C: 30mg | Iron: 2mg
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