Description
This Slow-Cooker Butternut Squash Soup is a comforting, rich, and creamy soup perfect for chilly days. Made with tender butternut squash, Yukon Gold potatoes, fragrant thyme, and a touch of garlic and onion, it’s slow-cooked to perfection and pureed until silky smooth. This easy, hands-off recipe delivers deep flavors with minimal effort, ideal for a cozy family meal or entertaining guests.
Ingredients
Scale
Soup Base
- 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
Optional Topping
- Sour cream
Instructions
- Sauté Aromatics: In a large skillet, heat the olive oil over medium heat. Add the chopped onion and sauté until tender and translucent, about 4 to 5 minutes. Add the minced garlic and cook for an additional minute to release its aroma.
- Transfer to Slow Cooker: Transfer the sautéed onion and garlic mixture to a 6-quart slow cooker. Add the peeled and chopped butternut squash, Yukon Gold potatoes, fresh or dried thyme, salt, pepper, and 5 cups of chicken or vegetable broth to the slow cooker.
- Slow Cook the Vegetables: Cover the slow cooker and cook on low for 6 to 8 hours, or until the vegetables are very tender and easily pierced with a fork.
- Puree the Soup: Use an immersion blender directly in the slow cooker to puree the soup until smooth. Alternatively, cool the soup slightly and puree it in batches in a countertop blender, then return the pureed soup to the slow cooker.
- Adjust Consistency and Heat Through: Stir in additional broth as needed to reach your preferred consistency. Heat the soup through on low for a few minutes before serving.
- Serve: Ladle the soup into bowls and top with a dollop of sour cream, if desired, for added creaminess and tang.
Notes
- For a vegan version, use vegetable broth and omit the sour cream or use a plant-based alternative.
- Peeling the butternut squash can be made easier by microwaving it for a couple of minutes first or using a sharp vegetable peeler.
- You can substitute Yukon Gold potatoes with russet potatoes for a slightly different texture.
- Sour cream is optional but adds a delicious creamy finish to the soup.
- Leftovers can be stored in the refrigerator for up to 4 days or frozen for up to 3 months.
Nutrition
- Serving Size: 1 cup
- Calories: 150
- Sugar: 6g
- Sodium: 450mg
- Fat: 4g
- Saturated Fat: 0.5g
- Unsaturated Fat: 3.5g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 5g
- Protein: 3g
- Cholesterol: 0mg
