Slow Cooker Butternut Squash Soup
The ultimate comfort food, this Slow Cooker Butternut Squash Soup is creamy, delicious, and easy to make. Packed with flavors from fresh squash, garlic, and parmesan, it’s the perfect dish for chilly nights. Make it tonight and enjoy a warm bowl of goodness!
Equipment
- Chef's Knife
- Wooden Spoon
- Blender
- Slow Cooker
Ingredients
- 8 cups butternut squash cubed
- ½ white onion finely chopped
- 5 cloves garlic minced
- 5 cups vegetable stock
- ½ cup parmesan cheese shaved
- salt to taste
- pepper to taste
- fresh herbs optional for garnish
Instructions
- In your 6 quart slow cooker, combine 8 cups cubed butternut squash, ½ finely chopped white onion, 5 cloves minced garlic, and 5 cups vegetable stock. Cover and cook on high for 2 hours or on low for 4 hours, or until squash is very tender.
- Transfer contents of the slow cooker to a blender or use an immersion blender to blend until smooth.
- Stir in ½ cup shaved parmesan cheese, cover for another 5-10 minutes until cheese is melted. Stir in salt and pepper to taste and serve.
- Sprinkle with optional fresh herbs for garnish.
Notes
- Tip 1: Store any leftovers in an airtight container in the refrigerator for up to 4 days.
- Tip 2: You can freeze the soup for up to 3 months. Just make sure to let it cool completely before transferring it to freezer-safe containers.
- Tip 3: This soup pairs wonderfully with a fresh garden salad or some crusty bread for dipping.
- Tip 4: If you love a spicy kick, add some diced jalapeños or crushed red pepper flakes while cooking.
- Tip 5: Consider adding fresh thyme or rosemary for an earthy flavor boost.