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Slow Cooker Butternut Squash Soup

Rated as 3.67 out of 5 Stars

"A rich soup without lots of calories. Perfect with a crusty bread. You can substitute white onion for the yellow onion, if desired."
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Ingredients

4 h 35 m servings 194 cals
Original recipe yields 8 servings

Directions

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  • Cook

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  1. Preheat an oven to 500 degrees F (260 degrees C). Line a baking sheet with aluminum foil.
  2. Spread squash, carrots, and onion out into a single layer on the prepared baking sheet.
  3. Bake in the preheated oven until slightly browned, about 10 minutes. Cut rind from squash and discard.
  4. Place bouillon cubes in a slow cooker. Pour peeled squash pieces, carrots, onions, and potato into slow cooker. Pour water over vegetables and stir in bay leaf, garlic powder, nutmeg, salt, and black pepper.
  5. Cook on High for 4 hours, stirring once. Discard bay leaf.
  6. Puree soup with an immersion blender until smooth.

Footnotes

  • Partner tip: Try using a Reynolds® slow cooker liner in your slow cooker for easier cleanup.

Nutrition Facts


Per Serving: 194 calories; 0.6 g fat; 49.1 g carbohydrates; 4.4 g protein; 0 mg cholesterol; 73 mg sodium. Full nutrition

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Reviews

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  1. 9 Ratings

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    Rated as 5 out of 5 Stars
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Most helpful positive review

Good soup! I made a few changes and this one is a keeper. I used chicken broth instead of the water, doubled the garlic powder and nutmeg, added some ground cinnamon and topped it with some heav...

Most helpful critical review

This recipe is alright, but I did spice it up with 2 tbsp of brown sugar, 1/2 tsp cinnamon, 1/2 tsp coriander, and a pinch of both allspice and cloves. I didn't use any salt because the boullion...

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Good soup! I made a few changes and this one is a keeper. I used chicken broth instead of the water, doubled the garlic powder and nutmeg, added some ground cinnamon and topped it with some heav...

I added some extra garlic and Himalayan pink sea salt to boost the flavor but overall we loved this recipe. We tend to enjoy soups with a vegetable broth base and would make this again. I decide...

This recipe is alright, but I did spice it up with 2 tbsp of brown sugar, 1/2 tsp cinnamon, 1/2 tsp coriander, and a pinch of both allspice and cloves. I didn't use any salt because the boullion...

I didn't put this in the crockpot but just cooked it on the stove. I used chicken broth instead of water and boullion cubes. I did add about 1/2 cup of half and half at the end to smooth it ou...

I followed the recipe exactly and It was ok. I swirled in sour cream for garnish when serving, and that helped somewhat. It would be a great soup if you are trying to watch your calories. If ...

Yesterday was second time I made it and my Grandsons 3yrs old and 11mos old LOVED IT !! That now my daughter-in-law is going to make. Sister-in-law loved the flavours as well so she got the rec...

I would recommend this recipe, easy and tasted really good...will make again.

We really found this recipe to be extremely bland.

Used 8 cups vegetable broth instead of bouillon cube and water. Topped with sour cream drizzle before serving.